BEANS AND RICE
- 1/4 cup pinto beans
- 1/4 cup kidney beans
- 1/4 cup split peas
- 1/4 cup lentils
- 1/4 cup navy beans
- 1/4 cup garbanzo beans
- 1 cup cooked brown rice
- 1 cup cooked white rice
- 1 carrot (chopped)
- 1 cup frozen corn (thawed)
Soak beans overnight. Drain, rinse, refill pan with water.
Add carrots and cook with beans for 1 hour.
Add corn and rice and cook till warm. Cool and serve.
Store excess in leak proof containers.
May be frozen in 3 day serving sized containers, and thawed before use.
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