Red Beans and Rice


  • 2 cups small red beans
  • 1 cup non-GMO brown basmati rice
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell peppers
  • 2 cloves chopped garlic
  • 1-2 dashes cayenne pepper
  • 1 tablespoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon parsley
  • 1 tablespoon extra virgin olive oil
  • 4 cups of vegetable stock
  • Pink Himalayan crystals (or sea salt) and cracked peppercorns to taste


  • Place beans in a glass bowl and cover them with water.
  • Place a dishtowel over the bowl and soak beans overnight.
  • Rinse rice.
  • Place all ingredients in a large sauce pan.
  • Bring to a boil.
  • Reduce the heat to low.
  • Simmer for 2 hours, stirring occassionally.

Author: Sherrice Sledge-Thomas

Sherrice Sledge-Thomas is the founder and Chief Visionary Officer at Herb Culture University. She's known as the Suburban Herbalista because her place of residence along with her life experiences have shaped her unique brand of herbalism. Sherrice's herbal studies are rooted in experiences with her "rootworking" grandmother and a host of wise women in her community. To compliment her grassroots herbalist education, she earned a Health Coaching certification from the Institute for Integrative Nutrition. She also holds a Bachelor of Arts degree in Liberal Arts with a focus on Women's Studies from The Ohio State University and a Master of Business Administration from Franklin University with a focus on Organizational Leadership and Management. Over the years, she's obtained a variety of certifications in the learning, leadership development, and change management space to compliment her holistic health work. This is the reason many of her certification programs and workshops incorporate elements of strategic planning and execution. Sherrice is the mother of three handsome young men. She enjoys meditation, yoga, and free-spirited dancing.

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