red beans & paleo “rice”

2 T extra virgin olive oil
1 sweet onion, sliced
2 med carrots, sliced thin lengthwise then into 2″ strips
3 cloves garlic, minced
2 t fresh thyme leaves
1 c dry white wine
20 oz canned whole tomatoes in puree (roughly 75% of a 28 oz – see note below)
1-1/2 c chicken broth
2 ears fresh corn, cut into quarters (omit for grain-free)
1 lb turkey kielbasa or smoked andouille sausage, see note below
1 can kidney beans, drained and rinsed
2 T clarified butter or ghee (substitute olive oil for dairy-free)
2 t Old Bay seasoning
pinch or two of cayenne  pepper
coarse salt and pepper
2 c arugula, lightly chopped
2 T fresh flat-leaf parsley, chopped
1/2 lime, sliced into thin rounds
Quick Paleo “Rice” (recipe follows)

Heat olive oil in a large pot, then add onions and saute until translucent, about 4 minutes, then add carrots. Saute for 5 minutes, then add garlic and thyme, cook for 3 more minutes. Add the white wine and reduce by half, scraping any bits from the bottom of the pan to de-glaze. Add broth, tomatoes in puree, kielbasa, corn, kidney beans, Old Bay and cayenne pepper. Cook stirring occasionally for 5 minutes, the cover and cook for another 5 minutes.

Add the Ghee (or clarified butter or olive oil) and lime rounds. When incorporated, gently stir in arugula and parsley, reserving a bit of each to garnish the top. Season to taste with coarse salt and pepper. Ladle into bowls alongside a scoop of Quick Paleo “Rice” (recipe follows).

1 head cauliflower, cut into florets
1 T extra virgin olive oil
juice of half a lime
1/2 t chili powder
coarse salt and pepper to taste

Working in batches, pulse cauliflower in food processor 20-25 time until pieces are a little larger than rice. A variety in texture is nice here, don’t over process or you will have puree. Repeat, reserving any large pieces to process with the next batch.

Heat a large skillet and add oil, then cauliflower. Saute about 5 minutes stirring frequently. Season with chili powder, salt & pepper and lime juice, saute for another 2 minutes until barely tender.

Enjoy!