Cuban Red Beans and Rice Bowl

1 package Red Beans from Rancho Gordo
1 Cup of Brown Basmati Rice
1/2 Red Bell Pepper diced
1/2 Onion diced
4 Cloves Garlic diced
Organic Garden Veggie Bouillon for the broth – 2-3 cups
2 Large Beets
Fresh Thyme

Soak beans overnight and drain. Add to stock pot and bring to boil. Cook on simmer, partially covered for approximately 1& 1/2 to 2 hours, check at one hour as they simmer. Salt.

Bring 2 cups water to a boil, add 1 cup rice, and simmer with lid on for approximately 20 minutes.

Sauté onion, red pepper just for 5 minutes in a little oil, add oregano and sauté for few minutes to merry flavors.
Have around 2 cups of broth ready.
Toss in large iron skillet the beans and rice, add with broth, enough to give flavor and simmer for 3 minutes, salt and pepper.

2 Beets diced
Toss in EVOO, AVC lightly
Salt, Pepper, Fresh Thyme
Air Fry for 22 minutes at 425 degrees, toss half way through.

Slice and dice and put in cast iron skillet, add a little garlic and sauté, add splash of water, cover and simmer for 2 minutes add lemon and Malton salt. You want them a bright green.

Serve, this was so GOOD! You’ll really enjoy this mixture, the beans were so flavorful, try these Rancho Gordo beans so amazing. Let me know you tried the recipe! Enjoy!

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