Cuisine American, Beans and Legumes, gluten free, Refined-Sugar Free
Servings 4servings
Ingredients
1cupuncooked brown rice
2cupsdry or canned red beans( ¾ -1 cup dried or 1-15.5oz. can)
2 cupsdry or canned kidney beans(¾-1 cup dried or 1-15.5oz. can)
1 ¼cupbean juice(use red bean or kidney bean juice or mix of both)
1cupyellow onions(diced)
4large garlic cloves(smashed to peel, the quartered longways)
For the Barbecue Sauce
1cuptomato sauce, no salt added
1tablespoontomato paste, no salt added
2teaspoonmaple syrup
3tablespoonapple cider vinegar
2teaspoonyellow mustard
4teaspoonblackstrap molasses
½teaspoonsea salt
1 ½teaspoongarlic granules/powder
1 ½teaspoonsmoked paprika
freshly ground black pepper
Instructions
Option to Cook Dry Beans from Scratch (if using canned skip to step 2)
Soak ¾-1 cup of each bean (red and kidney) overnight.
Cook 1 cup rice in 2 cups water. Follow my recipe for removing arsenic from rice which also makes it super fluffy.Drain liquid from soaked beans, then cook each bean in separate saucepans in about 4 cups water each. Bring to a boil (about 15 minutes) then decrease to low-medium heat to cook for about 1 hour. Set aside and save liquids.
In a small bowl combine all ingredients for the bbq sauce and set aside.
Using a Dutch oven (3 qt.) or heavy bottom saucepan, heat 1 tablespoon olive oil on medium heat. Once hot, add onion and garlic and sauté for about 3 minutes.
Use a slotted spoon to measure out 2 cups each bean. In the Dutch oven add beans, 1 ¼ cup of bean juice, and bbq sauce and cover to cook for about 25 minutes. Stir occasionally to avoid sticking. Remove the lid and cook for another 8 minutes, stirring frequently. This time will give you a thick sauce. If you want it thinner, just cook for less time and don’t go the full 8 minutes.
When serving, enjoy with brown rice, plain Greek yogurt, and ground chipotle for spice/flavor.