08/06/2025
My Super Tasty Beans & Rice ๐
Spicy Rice, topped with Seasoned Beans, with Vegan Corn Bread on the Side. ๐
๐ I cooked 2 cups of pinto beans and 2 cups of kidney bean (together), in about 4 cups of water.
๐ I chopped up some onions, bell peppers, added them in with the beans and water. I also added 1/2 cup of Vegan butter, salt, pepper, garlic, oregano, parsley, tumeric, basil, and a LITTLE sugar.
๐ I cooked the beans down for about 3 hours on medium low heat. Half way threw I added cornstarch mixture (3 Tbsp of water / 2 Tbsp. of cornstarch) in the beans, and mixed until the cornstarch was dissolved. That was to help thicken it up.
* USE WHATEVER SEASON YOU LIKE IN YOUR BEANS ๐ YOU CAN USE CAN BEANS IF YOU LIKE. I WOULDNโT DRAIN THE JUICE AN I WOULD DO EVERYTHING THE SAME AFTER THAT. SAME SEASONING AND TURN THE FIRE REAL LOW AND SIMMER FOR A WHILE.
VEGAN CORNBREAD RECIPE:
~ 1 Cup Corn Meal
~ 1 Cup of All Purpose Flour
~ 1/2 Cup of Sugar
~ 1 Tablespoon Baking Powder
~ 1/2 Teaspoon Salt
~ 1 Cup Almond Milk
~ 1/4 Cup Vegetable Oil
~ 1/8 Cup Vegan Butter
~ Bake at 400 for approximately 25 - 30 minutes.