Gluten Free – Soy Free – Dairy Free – Corn Free
This recipe hits all the major food sensitive FREEs! I had my doubts but it was a winner!
I prefer dried beans to canned beans which means that you have do a little planning.
So ~two days ahead of when I plan on making this dish, I start soaking the beans. I like to let them soak for 24+ hours, changing the water at least once if not a couple of times.
Let’s say that I start soaking on Tuesday; Wednesday evening I will cook the beans on low in a crockpot over night and they will be ready to put in the recipe the next day.
Here are the ingredients:
- Beans – one-two pounds (can be any type of bean but I like the small white northern bean or black bean.)
- Rice – brown or white (my preference is to use brown rice at the beginning. It is hard to gauge how much rice you will use since it depends on how much water you used to cook the beans; I start out with ~1 cup of brown rice.)
- Onions – 4-8 cups (I am an onion nut! I love red onions and use about 4 red onions – chopped)
- Garlic – 4-10 cloves
- oil for sauteeing the onions (I like to use coconut oil and used about 1/4 to 1/3 cup of oil for the 4 chopped onions.)
- Cinnamon (~1 tso)
- Cumin ( 1 tsp)
- Hot – hot peppers or cayenne pepper or chili (1/2 ysp)
- Sweet – Sugar/Honey (I use Xylitol) (1-2 tsp)
Beans have been soaked and cooked for ~8-12 hours. Add rice and spices. In a skillet saute the onions and the garlic in the oil. When the onions and garlic are browned add them to the bean mixture. Simmer for ~1 hour.
This has a really nice sweet flavor that is surprisingly delicious.
NOTE: I wanted a little something extra and had some Aidells Habanero smoked chicken sausage in the frigde and added about 5 links (chopped up) and it was perfect! Hot and sweet! And it gave some more texture.
This was a keeper!