This one is a classic my mom makes every now and then. It’s basically a fancy and very tasty rice and beans, and would be great as either a side or main dish. If you’re a fan of spiciness, this one’s for you (go ahead and jack up the amount of red pepper flakes if you’re real).
Haiti Hotdish
Ingredients:
- 1 yellow onion, diced
- 2 green bell peppers, diced (feel free to switch up the color of the bell peppers if you want)
- 2 cloves garlic, minced (or a spoonful from a jar of minced garlic)
- 2 whole organic carrots, thinly sliced (trust me, organic carrots taste waaaaay better than non-organic)
- About 10 oz of fresh spinach, chopped (just grab a bag at the grocery store and use the whole thing)
- 1/3 cup extra virgin olive oil (coconut oil works well too)
- 4 cups dry brown rice
- 2 – 15.5 oz cans of dark red kidney beans
- 1 – 15.5 oz can of black beans
- 1 Tbsp cumin
- 1 Tbsp oregano
- 1 Tbsp red pepper flakes (again, add more if you’re a spice-a-holic)
- 1 tsp salt
- 8 cups of water (or you can use vegetable broth if you’d like)
Directions:
- Put olive (or coconut) oil in a large pot on medium heat. Once oil has warmed up, toss in diced onions, sliced carrots, garlic and diced bell peppers. Sauté for 5ish minutes or until onion turns translucent.
- Add chopped spinach and spices (cumin, oregano, red pepper flakes and salt). Stir for roughly 30 seconds or until spices are fragrant.
- Add rice and water. Cover pot, bring water to a boil, then simmer until rice is cooked and water is gone (typically 30 – 40ish minutes)
- Rinse kidney and black beans. Add to cooked rice and stir to mix.
- Serve warm (it’s also great leftover cold in my opinion)
Happy cooking! #MoneyGoals