Jerk Kidney Beans

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 2 tablespoons Jerk Spices
• 1 14.5 oz can diced tomatoes with juice
• 2 15 oz cans red kidney beans, drained and rinsed
• 12 oz marinara sauce or 14.5 oz can tomato sauce
• salt and black pepper
• cooked brown rice (1/2 cup per serving)

Directions

1. Place a medium saucepan over medium-high heat. Add the coconut oil. Once it melts, add the onion. Cook for 5 minutes, then stir in the jerk spices. Cook for 1 minute, then add the diced tomatoes with their juice, the beans, and marinara sauce. Bring to a simmer, cover, and cook for 10 minutes.
2. Season with salt and pepper to taste, and serve over the rice.

Attribution

The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine