Red Beans and Cauliflower Rice
How about a Metabolism Revolution twist on a classic Creole dish? This recipe comes together fast with warming spices and a mix of hearty beans and riced cauliflower. It's so delicious you will think you're in New Orleans!
Revolution Part 2 Lunch or Dinner | Serves 1
Prep time: 30 minutes | Total time: 30 minutes
For the beans -
INGREDIENTS MEAL MAP A AND B
1 tablespoon olive oil
3/4 teaspoon dried oregano
1/4 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
1/4 cup poblano pepper, seeded and finely chopped
1/4 cup celery, finely chopped
1/4 small onion, finely chopped
1/2 teaspoon garlic, finely chopped
3/4 cups red kidney beans, drained and rinsed
1/2 cup water
Salt and pepper to taste
MEAL MAP C ADAPTATIONS
1 1/2 teaspoons dried oregano
1/2 teaspoon powdered mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 cup poblano pepper, seeded and finely chopped
1/2 cup celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups red kidney beans, drained and rinsed
1 cup water
For the cauliflower rice -
INGREDIENTS MEAL MAP A
2 cups cauliflower rice
1 tablespoon olive oil
1/4 cup onion, chopped
1/4 teaspoon garlic, finely chopped
1/8 teaspoon ground turmeric (optional)
1/4 teaspoon sea salt
MEAL MAP B AND C ADAPTATIONS
4 cups cauliflower rice
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 teaspoon garlic, finely chopped
1/4 teaspoon ground turmeric (optional)
1/2 teaspoon sea salt
INSTRUCTIONS
For the beans:
- Heat the oil in a small saucepan over medium heat until it shimmers. Stir in the oregano, mustard, cayenne, and smoked paprika; let them sizzle and bloom for 30 seconds.
- Add the poblano, celery, onion, and garlic; cook for 8 minutes, occasionally stirring, until tender. Add the beans, water, salt, and a grind of pepper. Reduce the heat until the liquid is barely bubbling; cook, uncovered, until the flavors meld and the liquid thickens slightly about 20 minutes. Taste, and add salt if needed. Remove from the heat; cover to keep warm.
For the cauliflower rice:
- While the beans are cooking, heat the olive oil into a medium saucepan over medium heat until it shimmers. Add the onion and garlic and cook, occasionally stirring, until tender, 8 minutes. Stir in the turmeric (if using), salt, and cauliflower; reduce the heat to medium-low, cover and cook until the cauliflower is barely tender, 5 to 10 minutes. Remove from the heat and cover to keep warm.
- Serve the cauliflower rice in a shallow bowl, topped with the beans and their liquid.
How about a Metabolism Revolution twist on a classic Creole dish? This recipe comes together fast with warming spices and a mix of hearty beans and riced cauliflower. It's so delicious you will think you're in New Orleans!
Revolution Part 2 Lunch or Dinner | Serves 1
Prep time: 30 minutes | Total time: 30 minutes
For the beans -
INGREDIENTS MEAL MAP A AND B
1 tablespoon olive oil
3/4 teaspoon dried oregano
1/4 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
1/4 cup poblano pepper, seeded and finely chopped
1/4 cup celery, finely chopped
1/4 small onion, finely chopped
1/2 teaspoon garlic, finely chopped
3/4 cups red kidney beans, drained and rinsed
1/2 cup water
Salt and pepper to taste
MEAL MAP C ADAPTATIONS
1 1/2 teaspoons dried oregano
1/2 teaspoon powdered mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 cup poblano pepper, seeded and finely chopped
1/2 cup celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups red kidney beans, drained and rinsed
1 cup water
For the cauliflower rice -
INGREDIENTS MEAL MAP A
2 cups cauliflower rice
1 tablespoon olive oil
1/4 cup onion, chopped
1/4 teaspoon garlic, finely chopped
1/8 teaspoon ground turmeric (optional)
1/4 teaspoon sea salt
MEAL MAP B AND C ADAPTATIONS
4 cups cauliflower rice
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 teaspoon garlic, finely chopped
1/4 teaspoon ground turmeric (optional)
1/2 teaspoon sea salt
INSTRUCTIONS
For the beans:
- Heat the oil in a small saucepan over medium heat until it shimmers. Stir in the oregano, mustard, cayenne, and smoked paprika; let them sizzle and bloom for 30 seconds.
- Add the poblano, celery, onion, and garlic; cook for 8 minutes, occasionally stirring, until tender. Add the beans, water, salt, and a grind of pepper. Reduce the heat until the liquid is barely bubbling; cook, uncovered, until the flavors meld and the liquid thickens slightly about 20 minutes. Taste, and add salt if needed. Remove from the heat; cover to keep warm.
- While the beans are cooking, heat the olive oil into a medium saucepan over medium heat until it shimmers. Add the onion and garlic and cook, occasionally stirring, until tender, 8 minutes. Stir in the turmeric (if using), salt, and cauliflower; reduce the heat to medium-low, cover and cook until the cauliflower is barely tender, 5 to 10 minutes. Remove from the heat and cover to keep warm.
- Serve the cauliflower rice in a shallow bowl, topped with the beans and their liquid.
