Tiny Red Beans, Whole-Grain Rice and Vegetables

I've bought little red beans in an Asian markets many times. They're deceptive and challenging. You'd think beans this tiny would cook fast. . .nope! They take a really long time.

Today I rinsed, sorted and simmered 3/4c of small red beans, 7 minutes or so, in cold water, 3 or 4 times, draining and rinsing in between each simmering.

At the end, I stirred in 1/2c rinsed, mixed, whole-grain rice blend. I brought that to a simmer, then drained, rinsed and simmered them together, another time or two. Finally after about an hour and a half of this process, the beans and rice were both cooked just beyond al dente. I shut off the heat, covered it and did the same with the vegetables, which I started simmering, partially covered, just after the first simmering of the beans.

1/2 med. head of green cabbage

1 big carrot

1 14.5oz. can diced tomatoes + juice

1/2t fresh black ground pepper

1T dry minced onion

1/2T curry powder

2 bay leaves

2T ghee or EVOO

Slice and simmer the vegetables, stirred together in the pan. Semi-cover them, with a couple splatter screens.

Cook over low heat until crisp-tender, while the beans and rice finish up. Combine everything, or serve the vegetables on top of the beans and rice.

This would be nice with grilled fish or chicken, but it's also a great vegan or vegetarian (vegan with EVOO - vegetarian with ghee) complete-protein, main dish. The flavors were a little bland until I added a couple shakes of my Rosemary Seasoning to everything on the plate. Mmmm this is so good! . .Lin