Description
A hearty and flavorful red bean skillet loaded with aromatic vegetables, perfect for meal prep and busy school days.
Ingredients
Scale
- ½ cup short-grain white rice (uncooked)
- 2 cloves garlic (sliced)
- ½ medium onion (chopped)
- ½ green bell pepper (chopped)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- â…› teaspoon ground black pepper
- Dash of salt
- Dash of cayenne flakes (optional)
- 1 bay leaf
- 2 and ¼ cups canned red beans (or kidney beans, drained and rinsed)
- 1 cup vegetable stock or water
Instructions
- Cook the rice according to package directions and set aside.
- Heat some oil in a large pot until it shimmers.
- Add the sliced garlic, chopped onion, and chopped bell pepper. Cook over medium-high heat for about five minutes until they’re golden brown.
- Stir in the dried thyme, paprika, black pepper, salt, cayenne flakes (if using), and bay leaf.
- Next, add the drained beans and vegetable stock or water. Cook for about 10 minutes.
- To thicken the stew, mash some beans with a fork or potato masher to achieve your preferred consistency.
- Serve the beans over the rice immediately, optionally garnished with fresh parsley and hot sauce.
Notes
Best eaten fresh on the same day. Store in an airtight container for up to 3 days in the fridge. Reheat in a 350F oven with a splash of broth or water for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 20g
- Protein: 15g
- Cholesterol: 0mg