So, it’s Tuesday, but not just any Tuesday. While I am not a vegetarian, I sometimes think I could be as much as I love eating fresh vegetables and enjoy many vegetarian dishes. However, my love of venison, fish, and seafood of all kinds runs deep, especially when the Hubby is an avid hunter and fisherman. He keeps our freezer well stocked with venison, bass, crappie, and catfish. He truly is a meat and potatoes kind of guy. But, once in a while, he will venture out of his meat and taters comfort zone and eat my vegetarian dishes. Tonight was one of those nights he lovingly nicknamed “Vegetarian Tuesday.” I’ve learned that if I make a vegetarian dish hearty enough, I get two thumbs up from him. Rice and beans is a pretty filling meal. My version is quick and easy. Add fresh veggies from the garden, and you have a feast for a king. What makes this dish so easy is that I use organic canned beans. And, I keep a good stock of brown and white rice in the freezer. I like to mix the two on occasion, particularly since I like brown rice and the Hubby likes white rice. Mix the two, and it’s quite a tasty combo. To start this delicious dish, cook rice according to package directions. Now, canned beans by themselves are okay, but my goal is to capture the taste buds as well as fill the belly. Before cooking the beans, sauté ¼ cup chopped onions and 2 cloves of garlic in olive oil. Then, add beans to the sautéed onions and garlic. To add more flavor, I used one can of organic pinto beans and one can organic baked beans. Of course, the meal is not complete without some steamed leafy greens and roasted garden goodies to make it hearty and satisfying, not to mention, packed with protein, vitamins, and minerals. And bests of all, no complaints from the Hubby.
2 cans beans (any kind)
¼ cup chopped onion
2 cloves garlic chopped
Olive oil to sauté onions and garlic
6-8 small red skin potatoes sliced in half
1 large onion or 2 small onions quartered
4-5 cloves garlic slivered
4 large carrots sliced
3/4-1 cup snow peas
3-4 beets sliced
4 banana peppers sliced in strips
2 large tomatoes quartered (or handful of cherry tomatoes whole or sliced in half)
Place vegetables in pan lined with tinfoil.
Drizzle vegetables generously with olive oil
Sprinkle with a bunch of Fresh herbs chopped (I used fresh rosemary, thyme, oregano, basil and parsley)
Salt and pepper to taste
Mix all vegetables so oil and herbs evenly coat veggies. Cover with tinfoil.
Bake at 400 degrees for 40-45 minutes
Steam a handful of Swiss chard and beet greens until wilted
Serve with salt, pepper, and a splash of Balsamic vinegar.