You are going to love this hearty dish. It's the perfect meal where everyone - friends and family alike can gather around the table and enjoy a healthy, delicious vegan meal together.
* If you are using dried beans, follow the package instructions. You will need 5 cups of prepared beans. If you're looking for a shortcut, substitute (4) 15-ounce cans - one each; black, red, pinto, and lentils (drained and rinsed).
*5 cups Gourmet Bean Blend, prepared, or canned. See above.
2 Tbsp olive oil
1 cup chopped red onion
1 red bell pepper, diced
1/2 cup celery, diced
2 garlic cloves, minced
1 Tbsp oregano
2 tsp cumin
1 15-ounce can of diced tomatoes
1 cup prepared Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz.
For the bean mixture: Heat the oil in a large soup pot over medium-high heat just until the oil begins to shimmer. Add the onions, bell pepper, and celery and cook, stirring until tender. Add the garlic and oregano and cook for an additional minute. Reduce heat to medium and stir in the cumin, tomatoes, broth, and prepared beans. Allow the bean mixture to simmer until the liquid reduces by half—season to taste with salt and pepper.
2 Tbsp safflower oil
1 cup brown or white basmati rice
1 small yellow onion, diced
2 cups prepared Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz.
For the rice mixture: Heat the oil in a sauté pan with a tight-fitting lid over medium-high heat just until the oil begins to shimmer. Stir in the rice. Cook for 2 to 3 minutes, then add the onions. Continue to cook for an additional 3 minutes stirring frequently. Slowly pour in the broth and reduce the heat to low. Cover and allow the rice to simmer until the broth is absorbed and the rice has cooked thoroughly.
Add the rice to the bean mixture and stir until well combined. Add additional broth if desired to get the consistency you like. Top each serving with wedges of avocado, a sprinkling of freshly chopped cilantro, and a squeeze of fresh lime juice.
Garnish Suggestions: Avocado, Cilantro, and Lime.