If you're a fan of rice and beans, grab a jar of this "rescue recipe" while they last! We had leftover sweet peppers from last week's menu, and some extra chicken broth from our Brunswick Stew, infused with tomatoey, sweet, smokey goodness. We sauteed the peppers with onions and celery, simmered the veg in the Brunswick broth, and combined it with Massa Organics brown rice and luscious butter beans from Iacopi Farm (cooked in chicken bone broth). Our Rescue Recipe expert Linda Kallenberger describes the result as a cross between Southern style rice and beans and the tomato-based West African Jollof rice.
Ingredients: broth from Brunswick Stew: (chicken bone broth infused with: chicken,* onions,* tomato paste,* corn,* green beans,* olive oil, Celtic sea salt, smoked paprika,* apple cider vinegar,* Allstar Applewood Smoked Salt, black pepper, chipotle powder*), butter beans, brown rice,* red bell peppers,* onions,* celery,* grassfed beef tallow, parsley,* marjoram,* kombu (* = organic)
Recipe is gluten-free and dairy-free.
