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Black And White Beans With Orzo

Veggie.Lover's picture
Ingredients
  Vegetable cooking spray 1
  Olive oil 2 Teaspoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Minced garlic 2 Teaspoon
  Canned black beans 15 Ounce, drained (1 Can)
  Canned navy beans 16 Ounce, drained (1 Can)
  Canned vegetable broth 1 1⁄2 Cup (24 tbs), undiluted and divided
  Water 2 Cup (32 tbs), divided
  Ground cumin 1⁄2 Teaspoon
  Orzo 1 Cup (16 tbs), uncooked
  Curry powder 2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Diced zucchini 1 Cup (16 tbs)
  Cauliflower flowerets 1 Cup (16 tbs)
  Diced green bean 1 Cup (16 tbs) (Fresh)
  Seeded chopped plum tomato 3⁄4 Cup (12 tbs)
Directions

Coat a large heavy skillet with cooking spray; place over medium-high heat until hot.
Add olive oil, onion, and garlic; saute 3 to 5 minutes or until onion is tender.
Stir in black and navy beans, 1/2 cup vegetable broth, 1/2 cup water, and cumin.
Bring to a boil; reduce heat, and simmer, uncovered, 10 to 15 minutes or until liquid is absorbed, stirring frequently.
Set aside, and keep warm.
Place remaining 1 cup vegetable broth and remaining 1 1/2 cups water in a medium saucepan; bring to a boil.
Add orzo, curry powder, and red pepper.
Cover, reduce heat, and simmer 25 to 30 minutes or until liquid is absorbed and orzo is tender, stirring occasionally.
Set aside; keep warm.
Arrange zucchini, cauliflower, and green beans in a vegetable steamer over boiling water.
Cover and steam 2 to 3 minutes or until crisp-tender.
Combine orzo mixture and steamed vegetables; toss gently.
Spoon orzo mixture onto a platter; top with bean mixture, and sprinkle with tomato.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bean

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