Spicy Vegetarian Red Beans And Rice Recipe

About this recipe

A hearty and flavorful vegetarian dish featuring tender red kidney beans simmered with aromatic spices and served over a bed of vegetable rice. Perfect for a satisfying and wholesome dinner.

Ingredients

• 1 kg Rajma Chitra
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 1 kg Rice
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 100 g Habanero Hot Sauce
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves

Instructions

1. 1. Sort and wash the kidney beans thoroughly, then place them in a large Dutch oven.
2. 2. Cover the beans with water, ensuring the water level is about 2 inches. Let them soak for 8 hours or overnight.
3. 3. Drain and rinse the soaked beans, then set them aside.
4. 4. Heat 1 1/2 tablespoons of vegetable oil in a large pan over medium-high heat.
5. 5. Add 1 1/4 tablespoons of finely chopped onion and 2 minced garlic cloves to the pan. Sauté for 3 to 4 minutes, or until the onion is translucent and the garlic is fragrant.
6. 6. Add the soaked kidney beans, 2 1/2 cups of water, 1 tablespoon of vegetable bouillon granules, 1 tablespoon of honey, 1/2 teaspoon of dried oregano, 1/2 teaspoon of hot sauce, and 2 bay leaves to the pan. Stir well to combine.
7. 7. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 2 hours, or until the beans are tender.
8. 8. Remove and discard the bay leaves from the mixture.
9. 9. To serve, place 1/2 cup of cooked rice onto a plate. Top evenly with the bean mixture. Serve warm and enjoy!