Roasted Tomatoes with Rice and Beans

Ingredients

• 10 medium tomatoes sliced in half
• 2 tbsp. olive oil
• 1  tsp balsamic vinegar
• Salt and pepper to taste (about a half tsp each)
• 1 medium white onion, diced
• 2 stalks celery, diced
• 1/2 tsp minced garlic
• 1/4 tsp chile pepper flakes
• 1/2 cup no sodium chicken stock
• 1 540 ml tin beans, rinsed and drained
• 2 cups baby greens
• 2 cups cooked basmati rice

Directions

1. Place the halved tomatoes onto a lightly oiled baking sheet. 
2. Mix the olive oil, balsamic vinegar, and garlic together and generously brush the tomatoes all over. Roast in a 450 degree oven for about 25 minutes.
3. Saute the onion and celery over medium high heat in the second tbsp of olive oil until the onion grows soft and translucent. Add the minced garlic, and red chili pepper flakes stirring well to incorporate. 
4. Add the stock and mixed beans. Add the baby greens, put a lid on it and let them continue to cook and they wilt into the sauce. 
5. When the greens have cooked down, add the roasted tomatoes, pressing them down so that the tomato sauce busts out. 
6. Serve over cooked rice.