What really makes this dish is the salad served on top. The crunchy freshness of the vegetables and the tanginess of the dressing make for a perfect combination.
¼ cup vegetable broth, divided
4 cloves garlic, minced or pressed
1 medium green bell pepper, diced
½ cup diced butternut squash
3 tablespoons tomato paste
½ tablespoon Mexican oregano leaves, dried
4 cups cooked brown rice, for serving
2 cups cabbage, sliced into strips
¾ cup sliced cooked beets
– For the beans, heat 2 tablespoons vegetable broth in a large stock pot and sauté the onion and garlic over medium-high heat until soft. Add green pepper, squash, cilantro, and two more tablespoons vegetable broth. Cook for 2 minutes, stirring.
– Add water, tomato paste, beans, oregano, and thyme. Bring to a simmer and cook, uncovered, for 15 minutes. If needed, add an additional 1/2 cup water. Season with sea salt.
– While the beans are cooking, make the salad. In a large mixing bowl, combine all ingredients.
– Serve beans over rice and top with salad and dressing.