Tuesday, January 1, 2019

Bean Thing and Then Some - Could Be #Vegan

This is actually a recipe that is naturally vegan, but #4 Daughter was visiting, so I threw some meat on top. If the meat had been shredded chicken or beef, it would have been kosher, but the meat was pork carnitas, so it wasn't.

(We aren't Jewish, btw, but I'm aware.)

Bean Thing
  • garlic-infused olive oil
  • chopped onion
  • chopped celery
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • cubed tomatoes, fresh from the garden
  • small can tomato sauce
  • 1 15-ounce can of white navy beans (beans, salt and water only -- no sugar)

In a large skillet, heat olive oil over medium heat. Add thyme and paprika and stir for a couple of minutes to toast and release the flavors into the oil. Add vegetables and cook a couple more minutes. Add sauce and beans (with juice). Cover, reduce heat, simmer about 20 minutes.

The recipe I adapted this from says to serve it over rice, and I usually do. Charlie likes hot food over lettuce, so I usually do that, too.
Lettuce, rice, bean thing, carnitas (or not).

Dee-lish!

I'm posting today at my own blog about a fruit dessert I took to a party. It's also the first of the month, so I'll have a new micro-mini story.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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