"A variation of a Southern classic: Soup Beans. This recipe is Gumbo-Style with the addition of peppers, okra and tomatoes, and is served atop a blend of whole grain rices...."
INGREDIENTS
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8 ounces pinto beans, pre-soaked, drained of soaking water
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2 teaspoons olive oil
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1 cup diced peppers (I used a combination of hot peppers, but you can substitute sweet bell)
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1 cup diced onion
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2 cloves garlic, minced
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2 cups sliced okra (you can use fresh, or frozen)
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2 cups diced tomato
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1-3 teaspoons Creole seasoning, depending on your desired heat (I used a full tablespoon, or three teaspoons)
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salt and ground black pepper, to taste
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1 cup rice, cooked according to package instructions (I used Lundberg Wild Rice Blend)