There’s nothing better than the simplicity of red beans and rice — a staple dish found throughout Latin America and the Caribbean. This plant-based version stews kidney beans with onion, carrot and cayenne pepper, served atop a bed of brown rice. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.
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2 cups dried red kidney beans
1 carrot, chopped
1 onion, chopped
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup low-sodium vegetable bouillon
1 1/3 cups brown rice
Soak the kidney beans overnight in cold water.
Drain the beans and put them in a pot with 4 cups water over medium-high heat. Add the carrot, onion, bay leaf, black pepper, cayenne pepper and bouillon to the pot and bring to a boil. When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft.
Bring 2-2/3 cups water to a boil in a medium saucepan. When the water boils, add the rice, cover, reduce heat to a simmer and cook for about 45-50 minutes, or until the water has been absorbed and the rice is cooked through.
When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice and enjoy!