Ingredients

• 8 cups Water (divided)
• 2 cups Red Kidney Beans (or Pinto Beans)
• 6 Garlic large cloves, smashed
• 1 Onion large-sized, chopped
• 2 qts. Water (boiling)
• 2 cups TVP® (Textured Vegetable Protein) or Textured Soy Protein (TSP), uncooked
• 3 Tbsp Chili Powder
• 1 Tbsp Ground Cumin
• 1 cup Basmati Brown Rice (or Short Grain)
• 1 tsp Salt

Instructions

1. Overnight in 6 cups of water, soak 2 cups dried red beans, kidney or pinto beans. Drain and rinse well.
2. Cook soaked beans in kettle with onion, garlic and boiling water. After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking beans until tender, 20-40 minutes. Most of the liquid should have cooked into the beans and TVP. Taste and add salt.
3. Meanwhile, cook brown rice with the salt and remaining 2 cups of water according to package directions. Mix the cooked rice and beans then taste, add a pinch of cayenne or hot sauce if desired.