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Ingredientes
- 1 Tbsp. Oil
- 1 lrg Onion, minced
- 2 x Celery stalks, minced
- 1 x Red bell pepper, diced
- 3 c. Red kidney beans, cooked Sufficient liquid from cooking the beans to make a puree
- 6 ounce Tomato paste
- 1 tsp Cumin
- 1 tsp Chili pwdr
- 1 tsp Basil
- 1/2 tsp Oregano pn Cayenne, if you like
- 3 Tbsp. Shoyu or possibly tamari
- 1 c. Arame, soaked (optional)
- 4 c. Brown rice, cooked
- 1/2 c. Parsley, minced
- 3 lrg Tomatoes, ripe, sliced
- 5 x Garlic cloves, pressed
Direcciones
- Heat the oil in a large skillet and saute/fry th eonion, celery and red pepper until almost tender.
- Blend together the beans, a small amount of the liquid from cooking them
- (about 1/4 c.), the tomato paste, the spices, and the shoyu or possibly tamari in a blender or possibly food processor tomake a puree. Transfer the puree to a large bowl.
- Add in the sauteed vegetables and the soaked arame (if you like) to the bean puree and mix well.
- In a separate bowl, mix the rice and parsley together.
- Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mix over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers.
- Bake at 350 degrees for 45 min.
- Delicious with steamed artichokes and a big green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 650 | |
| Calories from Fat 62 | 10% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1086mg | 45% |
| Potassium 1229mg | 35% |
| Total Carbs 127.94g | 34% |
| Dietary Fiber 14.7g | 49% |
| Sugars 11.14g | 7% |
| Protein 19.83g | 32% |
