When packing food for a day on the trail, vegan options are good idea to consider. It seems there is less need to worry about temperature control when meat, dairy and eggs are not on the menu. Enter the beautifully simple, rice and beans. This dish was made extra special with the addition of the last remaining shallot from last year's CSA. Thankfully, the farm will be opening again in two short weeks.
It may not seem like the most sensible idea to put trail food in glass, and often we don't. But on this day, I did. My husband tends to carry a heavier than needed day-pack (more power to him), he sees it as conditioning for times when a heavier pack is indeed needed. We made sure the glass was nicely cushioned and safe.
Would you like to make some?
Tasty Rice and Beans
- 1 tablespoon coconut oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 medium onion, diced fine (I used shallots on this day)
- 2-3 cloves garlic, minced
- 1/2 - 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup long-grain brown rice, rinsed and drained
- 1 3/4 - 2 cups water
- 1 tablespoon tomato paste (or tomato sauce)
- 3 cups cooked pinto beans
Heat coconut oil in a medium sized pot. Add cumin and chili and saute for a few seconds (not too long!). Add onion, salt and pepper and cook until onion is soft. Add garlic and cook for another minute. Add rice and stir well to coat. Next,add the water and tomato paste, bring to a boil. Simmer on low heat until all of the water is absorbed (40-50 minutes). Once cooked, add cooked pinto beans and stir gently to combine, with a fork.
Top with salsa, shredded cheese, and sour cream. Would be great rolled up in a wrap or as taco filling too!