I am Puerto Rican, so beans and rice have always been a staple in our home as it is in many Latin American and Carribbean households. This plant-based version stews kidney beans with onion, carrot, and cayenne pepper, served atop a bed of brown rice, and came from the wonder folks at MeatlessMonday.com. This recipe was shared with them by Sharon Palmer, The Plant-Powered Dietitian.
- 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 cub 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 cup 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!