beans & rice with tahini sauce

Looking at the pictures of this meal and remembering how good it was makes me kinda feel like making it again, right now. Seems like tahini sauce makes everything taste better.

2013527 beans & rice
I added onion, garlic, parsley, and a bit of salt & pepper to 1 C water and brought it a boil, then added one cup of jasmine rice.

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Reduced the heat and let it simmer for about 15 minutes, according to the instructions (I do use them sometimes). Remove from heat, let sit 5 minutes. Fluff. Meanwhile,

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to 2 Tbsp of tahini add, to taste, salt, pepper, garlic, lemon juice, chipotle powder, finely minced onion, Dijon mustard, nutritional yeast, turmeric, and Frank’s Red Hot Sauce. Thin it down with water, adding seasonings as necessary.

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Add about 2 – 3 C cooked kidney beans (or red beans, or black beans, or pinto beans or your favorite bean) to the rice.

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Add your lovely, golden-hued tahini sauce. Stir.

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Serve it up hot. I sprinkled extra nutritional yeast on mine, and it was great.

P.S. This is an oil-free recipe, perfect for a strict fasting day!

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