Vegan Creole Rice And Beans Recipe

About this recipe

A hearty and flavorful vegan dinner inspired by Creole cuisine, featuring tender rice, a medley of beans, and aromatic spices. Perfect for solution seekers looking for a quick and satisfying plant-based meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 100 G Jumbo Garlic 100g
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 400G Dunns River Red Kidney Beans
• 700G Perello Judion Butter Beans, 700G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Ktc Vegetable Oil
• - Schwartz Italian Seasoning
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• - Jalpur Fennel Seeds Whole

Instructions

1. 1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 cup diced onion, 1/2 cup diced green pepper, and 2 minced garlic cloves. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are tender.
2. 2. Stir in 2 cups of vegetable broth, 1 diced tomato, 1 cup tomato sauce, 1/2 teaspoon Italian seasoning, 1/4 teaspoon cayenne pepper, and 1/8 teaspoon fennel seed. Bring the mixture to a boil.
3. 3. Add 1 cup of rice to the skillet. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
4. 4. Stir in 1 cup of cooked red beans and 1 cup of cooked butter beans. Cover and simmer for an additional 5 to 10 minutes, stirring occasionally, until the beans are heated through.
5. 5. Remove from heat and let the dish rest for a few minutes before serving. Adjust seasoning to taste and serve warm.