BEAN RECIPES

Ingredients

2 Tbsp. olive oil

1 cup chopped onion

1 tsp. minced garlic

2 cups vegetable stock

Salt & fresh ground pepper to taste

1/4 tsp. saffron threads

1-cup brown basmati rice, dry

1 cup diced carrots

2 cups cooked garbanzo beans, drained

1 1/2 cups frozen peas

1/4 cup roasted red peppers, cut into thin strips

Instructions

In a paella pan or skillet, heat the oil. Sauté over medium heat the onions for about 2 minutes.

Add vegetable stock, garlic, salt, pepper and saffron. Bring to a boil.

Stir in rice and carrots

Return to a boil then reduce heat.

Cover and simmer 35 to 40 minutes or until rice is tender.

Add garbanzo beans, peas and red peppers to pan and replace lid.

Simmer for another 2 minutes until liquid has been absorbed. Remove from heat and stir to fluff up rice and distribute vegetables. Garnish with red pepper slices.