Made a little GERD friendly adaption of the classic Moosewood restaurant red beans and coconut rice today.

Changes I made: less onion, added asafoetida, omitted red pepper flakes, added two diced celery stalks and two diced carrots. Canned red organic beans (no added acid).
In place of the tomatoes: 175 mL chicken broth, and 1/2 cup of my frozen acid watcher marinara sauce

OG recipe: https://monty.montgable.net/2020/10/west-indian-red-beans-with-coconut-rice/