Dinner · American
Cajun red beans and rice
A vegan take on the Monday classic: red beans simmered with the holy trinity, smoked paprika and thyme over rice.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 4 bowls- 200 g long-grain white rice
- 1 tbsp olive oil
- 150 g onion, finely chopped
- 150 g green bell pepper, diced
- 100 g celery, sliced
- 3 garlic cloves, minced
- 800 g canned kidney beans, drained
- 500 ml vegetable broth
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 1/2 tsp salt
- 2 green onions, sliced
Method
Cook the rice in 400 ml water, covered, on low heat for 15 minutes. Rest for 5 minutes.
Heat the oil in a pot and cook the onion, pepper and celery for 6 minutes, then add the garlic for 1 minute.
Add the beans, broth, paprika, thyme, cayenne, bay leaf and salt and simmer for 20 minutes.
Mash about a quarter of the beans against the side of the pot so the sauce turns creamy.
Serve the beans over the rice with the green onions. Keeps 4 days.