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VT Style Beans + Rice

Not quite baked beans. Not quite chili.

Topped with root veggies + pepitas, this dish hits the spot

when the temperature dips into the low 20s, low 10s.... below 0....



1 cup white basmati rice

1+ 3/4 cup of water

One 15-ounce can of black beans, drained and rinsed

1/2 Tbsp olive oil

1 medium onion

3 cloves of garlic

1/2 bunch of kale

1 Tblsp of JEM Maple Syrup

1 + 1/2 tsp of hot sauce of your choice - we recommend Crystal, Frank's, or Texas Pete

1/2 tsp cumin

1/2 tsp of chili powder

1/2 tsp of sea salt

1/2 cup of chicken stock

For the root veggies:

1 medium Yukon gold potato (or 2 small)

2 medium beets

1 + 1/2 Tbsp of olive oil

1/2 tsp smoked paprika

1 tsp of salt

Optional garnishes:

pepita seeds

Cabot Vermont Sharp Cheddar

Cabot sour cream


Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet with 1 Tbsp of olive oil.

Wash and dice your root vegetables. Some folks soak their potatoes and then dry them - we do that too, sometimes....but it's fine not to. Some folks peel their beets .... we do that too sometimes, but generally we keep the skins because that is where some excellent nutrients are stored.

Put your cut root vegetables into a mixing bowl and add the olive oil and paprika and salt and mix together then spread evenly out onto prepared baking sheet.

These will take anywhere from 25 - 30 minutes - give them a flip roughly 3/4 of the way through.


In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.

And while that's going....

Chop your onion and garlic and kale. In a medium skillet over medium heat, add olive oil and onions. Give the onions a solid 5 minute head start before adding your garlic. Cook until golden.

Now combine the beans, maple syrup, hot sauce, cumin, chili powder, salt and stock. Bring to a simmer + add your kale, then turn the heat down to medium-low and cook, stirring occasionally, until the beans are tender and the liquid has thickened, about 20 minutes.

Serve over rice, top with roast veggies + pepita seeds.

Don't be shy to add Cabot cheddar or sour cream!

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