On the Table: Rice and (Garbanzo) Beans

Rice and beans doesn't have to use black beans!  Last night I made a fantastic version with garbanzo beans, and it was delicious.  I threw in a (drained) can of cut green beans as part of a clean-out-the-pantry-and-add-something-green-to-the-dish initiative, but the rice and beans would be delicious without it.  To make the dish:

Prepare about two cups of rice (I used brown rice).  While the rice is cooking, prepare the beans.

Put a large skillet over medium heat and pour a thin coating of canola oil into the pan.  When the oil gets hot, add to the pan one drained (15.5 ounce) can of garbanzo beans/chickpeas; one drained (14.5 ounce) can of cut green beans (if using); 1 teaspoon of Worcestershire sauce; 2 teaspoons of sriracha (which produced a pretty spicy dish - you can use less if you want less spice); 2 teaspoons of honey; 1/2 of a teaspoon of ground ginger; a dash of dried cumin; about 1/2 a cup of chicken stock (the actual amount may depend on the size of the pan you are using - you want enough liquid in the pan that the beans can cook, but you don't want them swimming in liquid); and salt and white pepper to taste.  Bring the liquid to a simmer, cover the pan, and allow to cook until the beans are tender but not mushy (about 15 minutes), stirring occassionally.  When the rice is cooked, add it into the pan and stir to combine thoroughly. 

Serve with a dollop of sour cream.

Enjoy!