Components: 1 1/2 cups brown or white rice (I utilized brown),3 ribs of celery, sliced,1/ 2 teaspoon cumin,3 cloves of garlic, grated on a microplane,1 green bell pepper, chopped,4 – 6 cups greens,1/ 2 teaspoon hot sauce (I used Tobasco),1 pound dry beans (I utilized pinto beans),1 onion, diced,1 teaspoon kosher or sea salt,4 cups veggie broth,3 cups water
Course: lunch, main dish, main dish, supper