Smoky Vegan Southern Red Beans and Rice
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Ingredients
- 800 g tinned red kidney beans
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 400 ml vegetable stock
- 1.5 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 300 g long-grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 538 kcal
- Protein
- 20.8 g
- Carbohydrate
- 94.3 g
- of which sugars
- 6 g
- Fat
- 5.6 g
- of which saturates
- 1 g
- Fibre
- 15.5 g
- Salt
- 2.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion, green pepper and celery stalks for 7-8 minutes until softened.
- 2
Add the garlic cloves, smoked paprika and dried thyme and cook for 1 minute.
- 3
Pour in the tinned red kidney beans with their liquid and the vegetable stock, add the bay leaves, and simmer for 20-25 minutes, mashing a few beans against the side of the pot to thicken.
- 4
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 5
Remove the bay leaves and serve the beans spooned over the rice.
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