Ingredients
- 1tablespoon olive oil
- 1medium yellow oniondiced
- 2stalks celerydiced
- 1large green bell pepperseeded and diced
- 2cloves garlicminced
- 1tablespoon fresh thymeminced
- 1tablespoon fresh basil minced
- 1tablespoon fresh oreganominced
- 1teaspoon sweet paprika
- 1 bay leaf
- 8cups vegetable stock
- 2cups tomato juice
- 1cup small dried red beans (not kidney beans)soaked overnight
- 1/2cup brown basmati rice
- 2sprigs fresh thyme
- sea salt & black pepper, freshly groundto taste
Servings:
Units:
Instructions
- Heat the olive oil over medium-high heat.
- Add the onion, celery, pepper, and garlic.
- Saute until tender, about 5 minutes.
- Reduce the heat to low, and stir in the minced fresh thyme, basil and oregano, the paprika, and the bay leaf.
- Continue cooking for 3 minutes, stirring often.
- Add the vegetable stock, tomato juice, and soaked beans.
- Bring to a boil and reduce heat to medium-low.
- Simmer uncovered for about 55 minutes, or until the beans are tender but have not lost their shape.
- Stir in the rice and fresh thyme sprigs.
- If needed, add more vegetable stock and continue to simmer for 15 minutes, until the rice is cooked.
- Season with the salt and pepper to taste.
- Serve immediately.
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