Hearty Vegan Beans And Rice Dinner Recipe

About this recipe

A wholesome and budget-friendly vegan dinner featuring a mix of beans, peas, and rice, seasoned to perfection. Perfect for solution seekers looking for a nutritious and satisfying meal.

Ingredients

• - East End Black Eye Beans
• 400 G Natco Red Kidney Beans 400 G
• 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
• 500G Sabarot Lentils Mix, 500G
• 100 G Fresh Green Peas 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 850G Riseria Campanini 3 Cereals Rice, 850G
• Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt

Instructions

1. 1. Combine 100 g black-eyed peas, 100 g red kidney beans, 100 g pinto beans, 100 g black peas, 100 g lentils, and 100 g green peas in a jar for storage or immediate use.
2. 2. Measure 1 cup of the mixed beans and peas, place them in a large pan, and cover with water. Soak for at least 1 hour or overnight for best results.
3. 3. Drain and rinse the soaked beans and peas. Add them to a large pot with 1.5 liters of fresh water, 1 chopped onion, 1 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until the beans are tender.
4. 4. In a separate pot, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and the water is absorbed.
5. 5. Once the beans and peas are cooked, drain any excess liquid if necessary. Mix the cooked rice with the bean and pea mixture, stirring well to combine.
6. 6. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm as a hearty and satisfying dinner.