White Beans and Rice

Yes, you read that correctly. It says white beans. Yes, you’re in the right place. A while back, I was introduced to this recipe by my boss, and fellow vegetarian. I work in a small childcare center where we make several things from scratch. The first day she made these, I was quickly in her office getting the recipe. Granted, this was given to me in the classic southern cooking style, “Well, you add a little bit of this, a dash of that, and then some of those…” Since then, I’ve come up with a workable recipe that I can share here.

1 lb dry white beans (I prefer great northern)
2 yellow onions
2 bell peppers
~6 stalks of celery
5 cloves garlic
2 tablespoons olive oil
1-2 tablespoons liquid smoke (I really love this flavor, so I tend to add quite a bit.)
~4 cups vegetable broth
2 cups brown rice
Salt & pepper
Veg*n bacon bits (optional)

Soak beans overnight. Drain just before you begin cooking.

Chop onions, bell peppers, celery, and garlic. In large soup pot, heat olive oil over medium heat. Add veggies and cook until onions are translucent. Add the beans, liquid smoke, and enough vegetable broth to just cover the beans. Cook until the beans are soft. (I usually allow them to simmer for about 1.5-2 hours.)

Cook brown rice according to package directions.

Once beans are done, serve them over rice, topping with salt and pepper to taste. I find this recipe really tasty topped with McCormick’s Bac’n Pieces (which are veg*n and gluten free).

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