Recipe: Red beans and Cauliflower Rice

  • Updated: April 23, 2014 - 12:44 PM

Red Beans and Cauliflower Rice

Serves 4 to 6.

Note: The beans can be refrigerated for up to 1 week or frozen in their liquid for up to 3 months. The cauliflower can be refrigerated for up to 1 week. From Joe Yonan.

For the beans

• 1 tbsp. extra-virgin olive oil

• 1 tbsp. dried oregano

• 1 tsp. powdered mustard

• 1/2 tsp. ground cayenne pepper

1/2 tsp. Spanish smoked paprika (pimenton)

1 poblano chile pepper, stemmed, seeded and finely chopped

• 1 rib celery, finely chopped

• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped

4 c. cooked red kidney beans (homemade or canned no-salt-added), drained and rinsed

4 c. bean-cooking liquid (or substitute water or no-salt-added vegetable broth) (see Note)

1/2 teaspoon fine sea salt, plus more as needed

• Freshly ground black pepper

For the cauliflower rice

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