are NOT dried and are pre-cooked. Perfect for baked beans and full of protein. Vermont Bean Crafters
Storage: Pop in the freezer. Thaw to use.
New! Weekly recipe brought to you by the Sylvia Center at Katchkie Farm - Inspiring Children to Eat Well
Sweet and Spicy Dirty Rice with Beans and Greens
1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
1 tablespoon peanut oil
1 1/2 cups chopped yellow onion
10 ounces cooked chicken andouille, or other spicy chicken sausage, cut into 1/2-inch pieces (OPTIONAL)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cloves garlic, minced
½ cup apple, small dice
1 cup spinach and chard chopped, stems and leaf
1 cup soldier beans, cooked
2 teaspoons chopped fresh thyme leaves
1/4-1/2 teaspoon cayenne pepper
¼ cup apple cider vinegar
1/4 teaspoon salt
Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for 10 minutes.
While the rice is standing, heat oil in a large nonstick skillet over medium heat and add sausage (optional) and sear until browned. Add onion, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Add apples, greens and beans. Stir in thyme, cayenne and apple cider vinegar to taste and salt. Stir the vegetable mixture into the rice and serve.