Reefer-licious Red Beans and Rice

2 (1-pound) cans red kidney beans
1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the
side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, sctem and seeds removed
and small diced
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon of your favorite hot sauce
2 and ½ cups vegetable or chicken stock
1 and ¼ cup white or brown rice
2 tablespoons CannaButter or infused coconut oil.
We recommend Mystery Baking Company
Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell peppers until tender. Stir in kidney beans, onion powder, salt, pepper, and infused hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice. Bring the stock to a boil and stir in rice and 1 tablespoon of canna-butter or infused coconut oil. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes. Fold rice and beans gently together and transfer to a serving dish. Add the remaining tablespoon of infused butter or oil. Add more hot sauce if you like.

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