by Kathleen Richardson

Created on: June 29, 2009

The red in this Red Beans and Rice recipe comes primarily from the use of tomato paste. Most of the ingredients in this easy, mouthwatering recipe are already in your cupboard and won't require an extra trip to the supermarket. The recipe works equally well with red beans or black ones.

1. Bring 1-1/2 cups water to a boil over high heat.

2. Stir in...

3/4-cup uncooked brown rice

1/2-cup diced onion (fresh or frozen)

1/2-cup diced green bell pepper (fresh or frozen)

3 ounces tomato paste (half a 6-oz. can; freeze the rest for later use)

2 teaspoons chili powder

1 teaspoon minced garlic

1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)

1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)

1/2-teaspoon sea salt

hefty pinch of crushed red pepper

3. Cover saucepan tightly and reduce heat to lowest setting. Cook for 40 minutes without removing the lid.

4. Stir in...

15.5 ounce can of red or black beans

Freshly ground black pepper

5. After heating with the beans, taste and adjust the seasonings, if needed.

With all the herbs and spices, very little salt is needed and sea salt is saltier than regular powdered salt. Fresh basil and oregano may be used in place of the dried. While dried herbs are added at the beginning of the cooking, fresh should be chopped and added at the same time as the beans and black pepper.

This vegetarian dish is delicious and nutritionally balanced. For those who want their meat fix, cook and season lean ground beef and add it to the beans and rice just before serving.

Red Beans and Rice is only slightly spicy hot. If you appreciate more of a taste kick, add more crushed red pepper and/or chili powder. Serve with bias-sliced bananas for a complementary, cooling taste.

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