Aloha everybody! If you haven’t been able to visit Hawaii, how about bringing Hawaii to your dinner table. You can with this rice and beans recipe.
The key ingredient that is going to give you that island flavor is pineapple. It tastes good and is absolutely delicious. The fruit is low in calories and has no saturated fats or cholesterol. Pineapples are also high in fiber and vitamin C.
Two other ingredients that make this so good are cabbage and baby spinach. Both are very healthy for you. Cabbage like pineapples are high in vitamin C and fiber and helps with cancer prevention. Baby spinach contains lots of vitamins K and C and is high in iron, among other things. Vitamin K helps to fight Osteoporosis, tooth decay, cancer and dementia.
The Hawaiian beans and rice recipe I got from a blogger named Matt Frazier. He is better known as the no meat athlete. Frazier is an avid runner and vegan who has participated in marathons and ultramarathons. My wife and I both read his blog and have we’ve been following his marathon training guide. For more information, check out his website here
1 cup dry brown rice
2 cups black beans drained and rinsed
1 onion chopped
1 clove garlic minced
1 tbs vegetable oil
2 cups chopped red cabbage
2 cups fresh baby spinach
2 tbs soy sauce
3/4 tsp smoked paprika
1 can sliced pineapple
1/2 cup pineapple juice from can
1 tsp vegetable oil
Cook the brown rice. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic and fry for an additional 5 minutes. Stir in the beans and heat through. Add salt and pepper to taste. Stir the red cabbage, pineapple juice, soy sauce and smoked paprika into the bean and onion mixture. Cook for 5 minutes or until cabbage is cooked but still crunchy. Stir in spinach and cook for 2 more minutes, until slightly wilted. Add salt and pepper to taste.
Meanwhile, spray a frying pan with nonstick cooking spray and heat on medium high. Lay pineapple rings in pan and sprinkle with 1 tablespoon of soy sauce. Fry for 2 minutes per side or until nice and charred. Serve on top of beans and rice and serve