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Anti-inflammatory beans & rice

Would believe me if I tell you I could live on beans, rice or quinoa and vegetables? Yes lots of vegetable, especially greens! I have always loved vegetables even before I became a health nut! There is something about leafy greens that makes me feel happy and alive!

As for beans, I used to dislike them a lot when I was little, I called them the food of the poor! Silly me, little did I know!

Now that I had healed my relationship with money and abundance (lol) I discovered that I like them a LOT! You may be surprised how much the food we eat is related to our story, our emotions, our thoughts!

Back to this recipe, This dish is my to go lunch because it is a complete meal, packed with plant proteins, super easy and super quick to make! And my kids love it!

Today I would like to share one of my favorite meals with you!



For the rice:

1 cup of Jasmine brown rice, rinsed and drained

1 tsp of avocado oil

1/8 cup of vermicelli (optional, if you want to keep the dish gluten free)

1/2 tsp of turmeric

1/8 tsp of black pepper

2 to 3 tbsp of liquid aminos

2 cups of water

For the beans:

2 cans of pinto beans (make sure they are BPA free)

1 big onion, finely diced (or 2 medium)

2 tbsp of avocado oil

2 cups of strained tomatoes

1/2 tsp cumin powder

1/4 tsp garlic powder

1/4 tsp cinnamon powder

1/4 tsp all spice

Sea salt to taste

enough water to cover the beans by 1 inch max


To make the rice:

In a medium pot, heat the oil until shimmery.

Add the vermicelli and stir continuously until golden brown (make sure you stir because it burns easily and quicly)

Add the rice and give it a stir.

Add the water, liquid aminos and seasonings.

Bring to a boil then let simmer on low heat, covered for 35 to 40 mins.

To make the beans stew:

In a medium pot, heat the oil until shimmery.

Add the finely minced onions, and saute for 5 to 10 mins, stirring from time to time on medium heat.

Add the beans and saute for a minute.

Add the strained tomatoes, water, salt and seasonings.

Bring to a boil then let simmer on low heat for 40 minutes.

Serve your rice and beans in a plate, and enjoy with some avocado on the side and some radishes.

the avocado is a non traditional addition to this dish but it tastes so good with it!


And if you try this recipe, don't forget to snap a picture, post on social media and tag me! I love to see your recreations and may repost on my page

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