Jason's Kidney Beans and Rice

Friday was pizza night again - cheese pizza and onion/black olive pizza. Saturday was extra busy, a very long day - work, the rest of the grocery shopping I did not complete Friday, and a trip to Lowe's Home Improvement. By the time I got home and ready to cook, it was after 8pm. One of the easiest meals on the weeks list was Jason's Kidney Beans and Rice.

This is a Jason original, cooked up for the first time almost 8 years ago while we lived in Florida. Simple, but very tasty... yet another good dish for a busy night. I usually serve this with some kind of flavored tofu on the side, but the meal is fine by itself. Serve over Jasmine or Basmati rice. Another side that works well is fresh broccoli, sauteed in olive oil, salt and pepper.

Jason's Kidney Beans and Rice

1 small onion, chopped

2 cloves garlic, minced

1 tsp fresh ginger, grated or minced

1/4 tsp cayan pepper powder

1 TBS Chili powder

14 1/2 oz can chopped tomatoes

3 cans kidney beans

1 TBS fresh parsley, chopped

Jasmine or Basmati rice, cooked (usually 1 1/2 cups of water to 1 cup of rice)

1. Saute onion, garlic and ginger in olive oil for 3 - 5 minutes.

2. Add cayan pepper and chili powder, stir, cooking 30 seconds.

3. Add parsley, beans and tomatoes, stir. Cook about 10 minutes until heated.