Nothing’s as hearty a comfort food as beans and rice. You can enjoy this mix as a bowl with fresh greens or as a healthy “burrito-style” wrap. Both the rice and bean mixture are thick enough that you won’t have to worry about a mess when eating. I used a collard green for my wrap, but feel free to use other large-leaf greens. Romaine Lettuce has a lighter flavor, while kale and collard greens have a much stronger green/earthy flavor.
Ingredients
Spiced Red Bean Chili
2 c. dried kidney beans
2 T. olive oil
1 large red onion, diced
2-3 stalks celery, diced
2 carrots, sliced 1/2″ pieces
1 leek, sliced 1/2″ pieces
1 T. ground cumin
3-4 cloves garlic, chopped
1/4 t. cayenne pepper
1 t. chili powder
1/2 t. paprika
1 t. cinnamon
2 bay leaves
1 can diced tomatoes or 3 large tomatoes
Rice
1 c. brown jasmine or long-grain rice
2 c. water
Wrap
Large leaf greens for wrapping – Collard Greens, Kale, Romain, Chard
Avocado
Directions
To prepare spiced red bean chili: First soak dried kidney beans overnight (for at least 8 hours) in water, then drain and rinse well. Place the kidney beans in a medium saucepan and cover with water 2-3″ above the beans. Cook on high heat, bring to a boil, then reduce heat and simmer while you prepare the vegetables.
Place olive oil in a large saucepan and heat on medium. Place the chopped garlic, red onion, celery, carrots and leek in the pan and sauté until vegetables begin to soften and onions start looking translucent. Mix in all the spices with your sautéing vegetables and cook for 2-4 minutes until fragrant. Add the bay leaves and tomatoes and stir.
Once vegetable base is ready, take kidney beans off the heat and pour directly into the large saucepan and mix all the ingredients well. The mixture will cook like a soup, absorbing the liquid as it cooks for 1 1/2 to 2 hours. You may remove from heat when the beans are tender…or you can continue to cook until most of the liquid is absorbed and it is a thicker consistency, like a chili.
To prepare rice: Rinse and drain dried rice. Heat water in medium saucepan on high heat. When it begins to boil, add rice and reduce heat to low. Simmer on low for 25-35 minutes until water is absorbed and rice appears moist and tender. Remove from heat.
To assemble wrap, take a rinsed leaf and place chili, rice, avocado, cilantro and any other fresh veggie you may like in the center. Enjoy!
