I had solid staples in my veg box this week: celery, carrots, onions, and tomatoes, so I thought with the addition of a lone pepper I could do some version of rice and beans. My first thought was chilli since I had a can of kidney beans, but then I thought I’d use some of Ethiopian berere spice mix I had kicking around. The result was warm and deeply satisfying. Here is what I did.

Being extremely lazy, I pulsed a stalk of celery, 2 small/medium carrots, and a small onion, and pepper in my mini food processor until minced. I sautéed it all in some oil with salt, pepper, and Berbere spice mix for about 7-10 mins. While that is cooking, I pulsed 3 medium/large tomatoes in the mini food processor and added that and a can of beans to the sautéed veg and let simmer on medium heat while the rice cooked. Just before serving I added some fat to the beans: butter or non dairy butter or olive oil will do. Mix with rice and you’re done!