Red Beans and Rice


This was the most home-grown herbs I’ve used in one dish, and it turned out very
well.  Pretty easy to prepare and, if you use “minute” (9 minute, actually) brown rice it’s pretty quick to prepare.


  • Red Beans 1 can
  • Parsley 1T
  • Sage 2t
  • Thyme 2t
  • Garlic 3 cloves
  • Cayenne Pepper 1T
  • Chili Powder 1T
  • Salt/Bragg’s to taste
  • Liquid Smoke 1t
  • Olive Oil smidge, if any (can use water)
  • Brown Rice 3 cups prepared

Optional But Delicious:

  • Celery – 3 stalks
  • Onion – 1 medium sized
  • Bell Pepper – 1 medium sized
  • Collard or other Greens – bunch
  • Tempeh – 1/2 of an 8oz package

In a skillet on medium/medium high sautee the vegetables (onions, garlic anything you want to include in that category) until cooked through.  Stir in the seasonings and the pre-cooked rice.  Heat for a few more minutes and serve!


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