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Cannellini Bean and Red Rice Bowls

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Cannellini beans (aka: Great Northern Beans) are never the first choice for most dinner bowls coming out of the Kelly kitchen, but today they’re making a comeback as the star in our Cannellini Bean and Red Rice Bowls. Our easy-to-make dinner bowls combine nutritious white beans, sautéed onion, celery, carrot, red bell pepper, and garlic; all placed on top of warm Red Rice from Lotus Foods. Of course, we had to add a drizzle of our Parsley and Cilantro Pesto to top it all off.  YUM!

Cannellini Bean and Red Rice Bowls

 
Another quick and nutritious meal. 

Cannellini Beans 

Popular in Italian cuisine.

High in dietary fiber (both soluble and insoluble) – helps slow the metabolism of glucose.

Rich in vitamin B, folate, iron and magnesium

A rich source of molybdenum – an essential trace mineral that acts as a catalyst for enzymes, helping break down certain amino acids.

 

Cannellini Beans

Cannellini Beans (aka: Great Northern Beans)

Red Rice

“Our Organic Red Rice is sourced from the Koloharena Cooperative in Madagascar using SRI farming practices (what we call More Crop Per Drop™). This enables smallholder farmers to harvest more rice using less water and pesticides while reducing methane off-gassing and physical labor for women.” -Lotus Foods

Cannellini Beans and Red Rice Bowls

Bhutan Red RiceCannellini Bean and Red Rice Bowls

Cannellini Bean and Red Rice Bowls
Yields 4
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Ingredients
  1. 3 cups cooked Bhutan Red Rice (follow package directions)
  2. 1-2 cups cannellini beans, cooked
  3. Optional: Canned beans work as well.
  4. 1/2 yellow onion, finely diced
  5. 1 stalk celery, finely diced
  6. 1 red pepper, finely diced
  7. 1 large carrot, finely diced
  8. 1 clove garlic, finely minced (add another clove if you're a garlic lover)
  9. 1 tablespoon coconut oil (to sauté veggies)
  10. 1-2 teaspoons Himalayan sea salt
  11. fresh cracked pepper to taste
Pesto
  1. 1 cup parsley leaves
  2. 1/2 cup cilantro leaves
  3. 1/4 cup extra-virgin olive oil
  4. 1 tablespoon nutritional yeast flakes
  5. 1/4 teaspoon sea salt
  6. juice of 1/2 lemon
Cooking Cannellini Beans
  1. Soak beans overnight with a 1" piece of kombu
  2. In the morning, discard water and kombu. Rinse beans well.
  3. Using a large heavy bottom pot with fitted lid. Place soaked beans in pot and cover with filtered water (about 2-3" over the beans)
  4. Cover pot and bring beans to a boil. Reduce heat and simmer 1 - 1 1/2 hours, or until soft.
  5. Heat a large sauté pan over medium-high heat.
  6. Add coconut oil, onion, celery, red bell pepper. Sauté 2-3 minutes.
  7. Add in carrot and garlic. Continue to sauté for another 2-3 minutes.
  8. Add in cooked beans, cooked rice, sea salt and fresh cracked pepper to taste.
Pesto
  1. Place all ingredients in a high-speed blender. Run until smooth, scraping down the sides as needed.
  2. Note: If needed, add a little water (1 tablespoon at a time) for consistency. I like my pesto a little chunky and did not add any water.
  3. Drizzle pesto over bean and rice bowls before serving.
  4. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free, corn-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/