Bamalama Red Beans

Since D. is out of the country I'm flying solo right now. I haven't been eating that well lately, for various reasons and am trying to get back on track with healthier eating. So tonight when I got home from work I was thinking about having some black beans and rice. Since I got kidney stones most likely from a calcium supplement, I am trying to get more calcium naturally. I was out of black beans so I made it with kidney beans (how appropriate)! It was time to clean out the refrigerator crisper and so I threw most of what I had into the pot. Since I made salsa a few days ago, I decided a more Caribbean themed dish would be good. Here's what I came up with:

Bamalama Red Beans

1 Tbs. olive oil
1 small onion, minced
1 stalk celery, minced
1 (14.5 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can tomatoes with jalapenos (or you could use Rotel)
1 c. water
1/4 tsp. allspice
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/8 tsp. nutmeg
1/2 tsp. smoked spanish paprika
Salt & pepper to taste
1/2 c. thinly sliced green onions
About 1 Tbs. or so of minced fresh cilantro
Juice of 1 lemon
Brown Sugar to taste (depends on the acidity level)

Heat the oil over medium heat. Add the onions and celery, saute until onion begins to brown. Add beans through salt and pepper and stir well to combine. Bring to a boil and reduce heat. Simmer around 10-15 minutes. Add remaining ingredients and stir to combine.

This turned out pretty spicy, but really flavorful. Instead of mixing it with the usual rice I made some quinoa to go with it.