Spicy red lentils
52 recipes
Rice and beans 5 stars
ingredients
servings
4
Brown rice
240 grams
Borlotti beans
200 grams
Carrots
200 grams
Red peppers
100 grams
Yellow peppers
100 grams
Green peppers
100 grams
Garlic
20 grams
Tomato pulp
200 grams
Corn, yellow
140 grams
Spicy chillies
10 grams
Onion
50 grams
Cumin
5 grams
single courses from Italy
Rice and beans 5 stars
Rice and beans 5 stars
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The rice and beans 5 stars is a light dish, made thanks to the book Food for the heart written by Macro Editions, reading it I appreciated the variety of healthy recipes based on a plant diet, I customized this recipe used borlotti beans place of black beans, then as far as the spring onion and curly kale are not found in the summer, so I have omitted these ingredients, I have served it with a rich tomato sauce perfect both hot and cold.
preparation
step 1
Wash the vegetables, if you use the beans in cans you should rinse them well under running water, the brown rice just boil it for about 20 minutes (however follow the instructions on the package) in unsalted boiling water.
step 2
In a pan pour a little water, put the cloves of garlic (peeled and washed), half a onion cut into small pieces and a fresh pepper, let cook a few minutes on low heat.
step 3
Combine the tomato pulp, if necessary add a little water and cook for 10 minutes.
step 4
Add a quarter of the cooked beans to the sauce and if you like them add the cumin seeds, they will give a special taste.
step 5
Remove the garlic cloves and chilli, then mince everything using an immersion mixer (or the food processor).
step 6
Cut the peppers and carrot into cubes.
step 7
Add all the vegetables and beans to the rice. Serve and taste the rice and 5-star beans with the sauce, you can opt for the cold version if you prepare it in summer, or heat it all for a few minutes in the pan if you taste it in the coldest months.
step 8
Find this recipe also on my blog Peppermint and chili.
