Wild Red Beans

Something that has impressed me is that there has been very little complaining about this diet. Ike will tease a little about being the only teenager who doesn't get ice cream, chips, or hamburgers (and he does - at school, church, friend's homes), but he doesn't complain.

In fact, everyone eats what I make, no matter how many veggies I stuff into it. Regardless of how healthy it tastes, they like it! And eat it until it is all gone! No food fights!

So many strange things happening in our home.

The following recipe had me worried - I thought they would complain - but they loved it.

Wild Red Beans
Rice:
2 carrots - chopped
1 red pepper - chopped
1 onion - chopped
2-3 minced garlic - minced
1 1/2 cup wild rice
3 cups water

Spray a large sauce pan with Pam and quickly saute  garlic, add chopped veggies  and saute until veggies start to soften - add a tablespoon of water if veggies stick to pan - then add 1 1/2 cups wild rice and 3 cups water. Cover with lid and cook 30 minutes or until rice is done.

Beans:
1 tsp chili powder
1 tsp cumin
1 28 oz can tomatoes
1 15 oz can black beans - drained
1 15 oz can kidney beans - drained (you can use all kidney if you like, I like the black bean texture)
1/3 cup green onion - chopped
2 tsp Red Hot sauce - or to taste

Spray sauce pan with Pam and quickly toast the chili powder and cumin, then add tomatoes and beans and simmer while rice cooks. Add hot sauce to taste and stir green onions in right before serving. I don't add any salt because the tomatoes and beans are packed with salt, but if you are using salt free beans and tomatoes you might want some extra salt. Garnish with parsley and serve with hot sauce on the side.

Serve beans over rice with a side of citrus salad (grapefruit and oranges - they taste wonderful together).

This is the wild rice mix I like - got it at Costco.