If you know me at all, you'll know that I'm the furthest thing from "domestic" that one could possibly be... This is why I was absolutely thrilled when I managed to successfully master this delish dish on my first try. Besides being simple to whip up, this inexpensive meal is ready to serve in under an hour! I personally like to spice up my plate with some Tabasco sauce. Bon appetit!
Here's What You'll Need:
2 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
2 (15oz) cans red (or black) beans, rinsed and drained
2 cups vegetable broth
2 cups vegetable broth
1 cup frozen corn kernels
1/2 cup fresh cilantro
Serves 4 lovely people
Prep Time: 15 min.
Cook Time: 35 min.
Ready In: 50 min.
Step 1
I know this may seem obvious or perhaps I'm just tragically unskilled at cooking, but I feel that first thing's first: get together your ingredients, materials/utensils, and emotions. This is a safe dish to experiment with for budding domestic divas (such as myself) but the "first step" (Step 2) goes pretty quickly since there's not much "stuff" being cooked. Ready? Let's go...
Step 2
Once you're ready, heat the vegetable oil in a medium sauce pan over medium heat. Stir in the onion and garlic, and sautée until lightly browned. The key to this step is knowing the difference between "browned" and "charred"...
Step 3
Next, mix the entire package of Near East Roasted Red Pepper & Basil Quinoa blend into the saucepan and immediately cover with vegetable broth. Season with the roasted red pepper and basil spice package (from the Near East container). Bring the mixture to a boil. Cover, reduce heat, and let simmer for about 15-20 minutes. Now, I found that 20 minutes can sometimes be too excessive so be sure to take a peek after minute 15.
Step 4
Stir the frozen corn into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the red beans and cilantro, and voilà! You have yourself some vegan bragging rights!
