This flavorful curry is super easy. Try this recipe on one of those nights you don’t want to go out to dinner but don’t have much time to cook. I promise you’ll be satisfied! Ingredients 1 can coconut milk 3-4 … Continue reading
I’m not a vegan, vegetarian, pescatarian or any philosophical type of eater. If there was such a thing as a wholefoodarian I guess that’s what I’d be! Don’t get me wrong; I believe that everyone should eat the way that feels good for their body and life….as long as you avoid chemicalized junk food at least most of the time. I’ve tried going vegan and being a strict vegetarian but neither worked for me.
I love (crave) foods from the earth and am always trying to come up with new ways to prepare them. I am not into complicated (Martha Stewart-like) recipes with a zillion ingredients that require over -night preparation and hours of cooking. Even if I did make something with those requirements I would never pass them along because I am fully aware that most of us have limited time to spend on food preparation.
On days that I am not feeling particularly creative and want something easy, tasty, quick and ,of course, healthy I turn to what I call “sloppy beans”. I made this one day when I had just found out we were heading to Nationals Stadium for the first time and I was unsure about what my food options would be (now I know…very limited!)
I quickly looked around the kitchen to see what I had available and threw this meal together. The result was really good and since then I’ve perfected it even more!
Here’s what you’ll need:
1 tablespoon olive oil
1 onion diced
1 can black beans, rinsed
1 cup corn
1 bell pepper (any color), diced
2 teaspoons cumin
1-2 teaspoon chili powder
1 small 8 ounce can tomato sauce
1/2 teaspoon sea salt
Vegetables stock for thinning
Ezekiel sprouted grain English muffins or brown rice
Heat oil in large pot or skillet. Saute the corn on medium high heat until golden brown, stirring often, about 3 minutes. Add onion and peppers and saute 3 more minutes until soft.
Sprinkle cumin, chili powder and salt over the mixture and stir to combine. To vegetables in the pot add tomato sauce and beans;bring to a boil then cover and cook on medium heat for at least 10 minutes. If mixture is too thick add a little broth.
Spoon bean mixture over toasted muffins or brown rice. Garnish with slices of avocado (I didn’t have any for this photo). Serve with a big ,colorful salad for a perfect meal!
How about sloppy beans over a baked sweet potato?!
This entire process only takes about 20 minutes. Remember if you’re serving brown rice to allow about 50 extra minutes for it to cook. Better yet, make the rice the day before so it’s ready when you are! Hope you like your sloppy beans!