Zesty Vegetarian Beans And Rice Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring a medley of beans, aromatic spices, and tender vegetables served over fluffy rice. Perfect for a satisfying and Kosher-friendly meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Garlic - Single Clove
• 2.5 Kg Austin Whole Peeled Tomato
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 35 g On1Y Grinder Italian Seasoning Flakes
• 80 g Urban Platter Cayenne Pepper Powder
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
• 1 kg Rajdhani Red Rajma
• 500 G Kinwaaquinoa

Instructions

1. 1. In a nonstick skillet, heat 1 tablespoon of canola oil over medium heat. Add 1/2 cup diced green pepper, 1/2 cup diced onion, and 2 minced garlic cloves. Sauté until the vegetables are tender, about 5 minutes.
2. 2. Stir in 1 diced tomato, 1 cup tomato sauce, 1/2 teaspoon Italian seasoning, 1/4 teaspoon cayenne pepper, and 1/8 teaspoon fennel seeds. Mix well and bring the mixture to a boil.
3. 3. Reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes to allow the flavors to meld.
4. 4. Add 1 can (about 400 g) of drained and rinsed kidney beans to the skillet. Stir to combine.
5. 5. Cover and simmer for an additional 5-10 minutes, or until the beans are heated through.
6. 6. Serve the bean mixture over 2 1/2 cups of cooked quinoa. Enjoy your zesty vegetarian beans and quinoa!