Aunt Sandy's Red Beans and Rice


6 servings


  • large saucepan or pot with a lid


  • 1 large onion, cut into thin wedges
  • 1 cup chopped red sweet pepper
  • 4 cloves garlic, minced
  • 3 tablespoons Aunt Sandy's Cannabis Oil
  • ½ fresh cilantro
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • (2) 16oz cans of kidney beans, rinsed and drained
  • 1 cup vegetable broth
  • ¼ cup lime juice
  • 2 cups cooked brown rice


  • In a large saucepan cook onion, sweet pepper, and garlic in hot oil over medium heat for five minutes, stirring occasionally.
  • Add ¼ cup of cilantro, plus the oregano, cumin, and black pepper.
  • Cook and stir for one minute.
  • Add beans and broth. Bring to a boil, then reduce and simmer uncovered for 15 minutes or until liquid is thickened to desired consistency.
  • Serve beans over rice and sprinkle with remaining cilantro.