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

• 400G Epicure Organic Red Kidney Beans
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 350G Wilderbee Hot Honey, 350G
• - Potts Vegetable Stock Can
• - Ktc Vegetable Oil
• 150 Ml Eaten Alive Smoked Sriracha Hot Sauce, 150Ml
• 10G Top-Op Bay Leaves 10g
• - Schwartz Italian Seasoning

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 above the beans. 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 cup of vegetable stock, 1 tablespoon of honey, 1/2 teaspoon of italian seasoning, 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 wild rice into each portion. Top each portion evenly with the bean mixture. Serve warm and enjoy!