Name: Vegan Red Beans and Rice
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 0.5 cup rice (uncooked, short grain white rice); 1 tbsp olive oil; 2 cloves garlic (sliced); 0.5 medium onion (chopped); 0.5 null green bell pepper (chopped); 1 teaspoon dried thyme; 0.5 teaspoon paprika; 0.125 teaspoon ground black pepper; null dash salt; null dash cayenne flakes (optional); 1 null bay leaf; 2.25 cups canned red beans (or kidney beans, drained and rinsed); 1 cup vegetable stock (or water); null to_garnish fresh parsley; null to_serve hot sauce

Instructions

Show units in method

1

Cook the rice (0.5 cup) according to package directions. Set aside.
2

Heat olive oil (1 tbsp) in a large pot. Add the garlic (2 cloves), onion (0.5 medium), and bell pepper (0.5 green) and cook for 5 minutes until golden brown.
3

Stir in the dried thyme (1 teaspoon), paprika (0.5 teaspoon), ground black pepper (0.125 teaspoon), [dash of salt], [dash of cayenne flakes], and leaf (1 bay).
4

Add the canned red beans (2.25 cups) and vegetable stock (1 cup). Stir and cook for 10 minutes. Optionally, mash some beans for a thicker stew.
5

Serve the beans with the rice immediately. Garnish with [fresh parsley] and optionally add [hot sauce].
6

Store leftovers in a sealed container in the fridge for 4-5 days.