Sunday, January 31, 2010
BEANS! The More the Merrier!
Here is a vegan friendly yummy mix of things you probably have hanging out in your pantry!
1 Can of Red Beans
1 Can of Cannellini Beans
1 Can of Black Beans
2 sprigs of Rosemary
1/4 Cup of minute Rice
1 Can of diced tomatoes
1 Cup of Frozen Shoepeg Corn (or regular corn)
Warm a pan on a stove top (leave on medium) spray with non stick spray. Drain almost all of the liquid out of the beans and tomatoes. Mix all the ingredients together. I add quite a bit of Italian season and a good old dash of garlic powder. Go easier if you want less spices.
Let cook with the top on the pan for 20 minutes or until the rice cooks. Remove the Rosemary sprigs and serve.