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What you'll be getting:
Pinto Beans with Spring Veggies

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Per Serving:
1/2 c pinto beans
130 g veggies (kale raab, kale, asparagus, purple sprouting broccoli, zucchini, cabbage- drizzled with a little olive oil)
3/4 c brown rice (fully cooked)
1/4 c herb seasoning sauce (parsley, lemon juice, olive oil, safflower oil, nutritional yeast, fines herbes, salt and pepper)

Equipment needed: 1 pan large enough for veggies and beans

Begin heating up a pan that is large enough for the veggies and beans. When hot, add the veggies. Sautee until they are tender, roughly 5-10 minutes, depending on how many servings you have.

When the veggies and beans are warmed, you can plate them up with the rice. From start to finish this dinner takes roughly 15 minutes. Enjoy!

When the veggies are tender, add the beans and half of the seasoning sauce. You can also warm up your rice now. If you don't have a microwave you can toss the rice in with the veggies and rice to warm it. Cook the beans until they have been warmed through.

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