I used to make a version of this recipe with chicken breast before I was vegetarian, so wanted to revisit it and alter it to my current diet. I’m also trying to go lower carb, so left out the rice.
Ingredients:
Makes 4 servings
540 ml can white kidney beans, drained & rinsed
750 g bag of frozen broccoli & cauliflower florets (winter veg)
30 g (2 T) coconut oil
1 tsp ground sage
1 T ground fresh garlic
a pinch of dried red pepper flakes, salt & pepper, & coconut aminos or other soy sauce alternative (to taste)
Optional: Prepare 4 servings of basmati brown rice according to directions on package.
Instructions:
- Heat the oil on high in a frying pan or wok.
- Add frozen broccoli/cauli and garlic, sprinkle with red pepper flakes and sage.
- Drain and rinse beans while veg is cooking. Once liquid is almost gone from the sauteed veggies, add white kidney beans and saute till hot through, starting to brown, and all liquid is gone.
- Serve and enjoy hot with salt & pepper, and a drizzle of coconut aminos, to taste.
Optional: Also excellent served hot over a bed of hot basmati brown rice.
Plum Hill 