Ingredients Jump to Instructions ↓

  1. 1 tb Oil

  2. 1 lg Onion; chopped

  3. 2 Celery stalks; chopped

  4. 1 Red bell pepper; diced

  5. 3 c Red kidney beans; cooked Enough liquid from cooking -the beans to make a puree

  6. 6 oz Tomato paste

  7. 1 ts Cumin

  8. 1 ts Chili powder

  9. 1 ts Basil

  10. 1/2 ts Oregano pn Cayenne, if desired

  11. 3 tb Shoyu or tamari

  12. 1 c Arame; soaked

  13. 4 c Brown rice; cooked

  14. 1/2 c Parsley; chopped

  15. 3 lg Tomatoes, ripe; sliced

  16. 5 Garlic cloves; pressed

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor tomake a puree. Transfer the puree to a large bowl. Add the sauteed vegetables and the soaked arame (if desired) 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 mixture 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 minutes. Delicious with steamed artichokes and a big green salad. From the files of DEEANNE


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