Red Beans and Rice

Here's a simple, comforting dish to wind you down from Thanksgiving.

1-2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 green pepper, chopped
1/2 teaspoon red pepper flakes or to taste
1/2 teaspoon oregano
1 teaspoon paprika
1 can red beans, drained and rinsed
1 cup vegetable broth
salt
2 cups cooked rice

Over medium-high heat, saute the onion, garlic, and green pepper in the olive oil until the onion turns translucent. Stir in the dry spices and cook for a minute or two more. Add the beans, then the vegetable stock. Turn the heat down to medium and cook, stirring, for about 15 minutes, or until the stock has cooked down quite a bit.

Taste, and season with salt if necessary. Most canned beans have salt in them, tread lightly. Stir in the rice and continue cooking for a couple minutes, until the rice is warmed through.