Wednesday, October 20, 2010

Hawaiian Beans and Rices

Lately I've been on an eating healthy and losing weight quest, not that you'd be able to tell from those cookies...Anyway, I also spend a lot of time looking at other blogs for inspiration now that I no longer have cable, and most importantly, Food Network. I stumbled across a really great blog, No Meat Athlete. The No Meat Athlete has some really great recipes for beans and rice; a cheap, easy, complete protein meal. There are several variations on a theme but the one that spoke to me was the Hawaiian Beans and Rice. I love pineapple in my savory food and I also have a new found love for cabbage. So with a few tweaks, here's my version.

Hawaiian Beans and Rice:
  • 1 cup chickpeas, dried or 1 can
  • 1 cup brown rice
  • 1-2 tablespoons olive oil
  • 1 onion, sliced
  • 3-4 cloves garlic, minced
  • 1/2 head red cabbage, sliced thinly
  • 2 tablespoons soy sauce
  • 1 small can pineapple tidbits
  • 1 small can sliced pineapple (optional)
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • Hot sauce, to taste
  • Salt and pepper, to taste
If using dried beans, soak overnight and cook until tender. To save time, feel free to use a can of chickpeas. Cook rice according to package directions. While rice is cooking, heat a large saute pan and coat with the olive oil. Saute onions, cabbage, and garlic for about 15 minutes, until tender. Stir in chickpeas. Season with salt and pepper. Stir in pineapple tidbits with the juice, extra juice from sliced pineapples if using, soy sauce, paprika, ginger, and hot sauce. Salt and pepper again, to taste. Keep warm.

*Optional Step* In a small saute pan, lay out pineapple rings. Caramelize both sides, about 2-5 minutes per side. On a plate, place rice, then beans, then pineapple rings.

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