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Veggie Red Beans and Rice


2 cans Red Kidney beans (drained and rinsed)

1/2 yellow onion chopped 

2 ribs celery chopped

2 carrots chopped 

1 green bell pepper chopped

1/2 red or yellow bell pepper

2 cloves garlic

1 can diced tomatoes 

1 bunch Italian parsley roughly chopped 

2 tbsp Mis' Rubin’s Creole Magic Seasoning

1 tbsp dried basil

1 tsp dried oregano

1 tbsp olive oil

Shredded Parmesan garnish 

Salt and pepper to taste

Veggie Red Beans and Rice

Short Grain Brown Rice

Cook rice per package directions, but use chicken broth instead of water and top with shredded Parmesan cheese the last 5 minutes of cooking.  It makes this dish!

For the Red Beans

Heat olive oil over medium in a large deep sautée pan or Dutch oven.  Sauté the onion, carrots, celery and bell pepper for about 5 mins then add garlic and sautée 2 more minutes.  Next sprinkle in half of your White Magic, basil and oregano and stir.  Then add your can of tomatoes and let simmer for a few minutes.  Next put in the red beans and the remaining White Magic.  Last add lots of fresh chopped Italian parsley,  Let the flavors meld for about 30 mins and serve over brown rice. Garnish with shredded Parmesan. Bon Apetit  

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