Bean, Red & Green

Ingredients (use vegan versions):

• 2 cups rice
• 1 1/2 cups water (for rice)
• 1/2 Unchicken broth or other yellow vegetable broth
• 1/2 water (for beans)
• 2 Tablespoons olive oil
• 1 portabella mushroom, slice cap, chop end
• 2 teaspoons corn starch
• 1 can black beans
• 4 good shakes Spike seasoning (or to taste)
• 1 - 1 1/2 cups frozen peas
• 1/2 - 1 cup of chopped sun dried tomatoes (soft but dry kind)
• 4 good squirts of Bragg's Liquid Aminos

Cook rice according to package directions, except use some Unchicken Broth or yellow vegetable broth in place of some of the water. This gives more flavor and nutrition to the rice. And besides the golden yellow color makes a nice backdrop for the bean mixture. Sauté mushroom in water and olive oil until mushrooms release their own liquid (a few minutes). Continue cooking until mushrooms are softened and have a wet/ somewhat soggy look. Add Bragg's Liquid Aminos and cornstarch to mushroom broth, stir. Add black beans, peas, sun dried tomatoes and cook for 5-8 more minutes until broth is thick. You want the broth to be like gravy so if it gets too dry add some water.

Serve bean mixture over rice. I thought this up one night and it was delicious and easy to boot! No more having to rely on store bought packages of seasoned rice and beans! Yum.

Serves: 3

Preparation time: 30 min +/-

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