Vegan Kidney Red Beans and Rice

This is a great budget friendly meal. Perfect for a cosy midweek meal! Alternatively it is easy to use this dish for meal prepping as it is packed full of fibre and protein. 

Prep Time: 15 mins

Cook Time: 2 hours

Total Time: 2 hours 15 mins

Ingredients:

-       1 lb of red kidney beans

-       Drizzle of olive oil

-       1 white onion

-       1 green pepper

-       2 stalks of celery

-       4 garlic cloves

-       2 spoons of adobo sauce

-       1 teaspoon of thyme

-       1 teaspoon oregano

-       2 bay leaves

-       1 teaspoon paprika

-       5 to 6 cups of vegetable broth

-       Salt and pepper (to taste) 

Instructions:

-       Prepare the Beans – Drain and rinse the soaked dry or canned beans, then set them aside.

-       Sauté the Aromatics – In a large saucepan over medium-high heat, warm the oil. Add the onion, pepper, celery, and garlic, cooking for about 5 minutes until the onion softens.

-        Add Spices – Stir in the chopped chipotle peppers (if using), thyme, oregano, bay leaves, smoked paprika, and cayenne. Cook for 1 minute, stirring continuously.

-        For Soaked Dry Beans – Add the beans along with 5 cups of vegetable broth. Stir well, reduce the heat, cover, and let simmer for about 2 hours until the beans are tender. Stir occasionally, adding more broth or water as needed. Remove bay leaves once the beans are fully cooked.

-        For Canned Beans – Add the beans and about 2 cups of vegetable broth (or enough to cover them). Stir well, lower the heat, cover, and simmer for about 10 minutes until the beans absorb the flavors. Stir occasionally, adding more liquid as needed. Remove bay leaves once done.

-       Mash the Beans – Use the side of a spatula or a fork to mash the beans, creating a creamier consistency.

-       Season and Serve – Add lime juice, salt, and pepper to taste. Serve with rice or quinoa rice, garnished with chopped pickled red onions if desired.