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

1 medium head cauliflower, cored and cut into small pieces

• 1 tbsp. extra-virgin olive oil

• 1 small onion, finely chopped

• 1 garlic clove, finely chopped

1/2 tsp. ground turmeric, optional

• 1 tsp. fine sea salt

Directions

For the beans: Pour the oil into a large saucepan over medium heat. Once the oil shimmers, stir in the oregano, mustard, cayenne and smoked paprika; let them sizzle and bloom for 30 seconds.

Add the poblano, celery, onion and garlic; cook for 8 minutes, stirring occasionally, until tender. Add the beans, cooking liquid, 1/2 teaspoon salt and a generous grinding of pepper. Increase the heat to bring to a boil, then reduce the heat until the liquid is barely bubbling; cook, uncovered, until the flavors meld and the liquid has slightly thickened, about 20 minutes. Taste, and add salt if needed. Remove from the heat; cover to keep warm.

For the cauliflower rice: While the beans are cooking, add the cauliflower pieces to a food processor and pulse until they are reduced to the size of rice. Pour the oil into a large saucepan over medium heat. Once it shimmers, add the onion and garlic and cook, stirring occasionally, until tender, 8 minutes. Stir in the turmeric, if using, salt and the cauliflower; reduce the heat to medium-low, cover and cook until the cauliflower is barely tender, 5 to 10 minutes. Remove from the heat and cover to keep warm.

To serve, divide the cauliflower rice among shallow bowls and top with the beans and some of their liquid. Serve hot.

Nutrition information per each of 6 servings:

Calories 240 Fat 6 g Sodium 670 mg

Carbohydrates 37 g Saturated fat 1 g Calcium 90 mg

Protein 13 g Cholesterol 0 mg Dietary fiber 11 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 lean meat, ½ fat.