Healthy Gluten Free Recipes Easy Bean & Vegetable Dinner!

Rinse the beans and put into a small pot with the sauce. Let it simmer until the flavors blend and the beans are warmed through.

I found that the sauce needed some salt but taste for yourself. I had some cooked rice on hand so I heated that up. If you’re low on time, quinoa cooks in 15 minutes rather than waiting 1/2 hour for the rice to cook – providing your food sensitivities allow.

Next I sauteed some vegetables. Whatever you have on hand works. Personally I always start out with about 2 tbsp of olive oil in a skillet on medium heat and I add onions and/or garlic until fragrant or onions are transparent. Then I add chopped vegetables such as asparagus, kale, zucchini, etc.

My secret to fast cooking is to chop the vegetables into small, bite-size pieces.You can place a lid on the vegetables to speed up the cooking process. It should only take 4 or 5 minutes to get them lightly cooked – don’t overcook them. They should be brightly colored and just a little firm.

Add salt and pepper while it’s cooking. You could add the vegetables to the beans and sauce if you like. I served the beans on top of the rice with the vegetables on the side.