Hearty Vegan Beans and Rice: A Simple, Satisfying, and Protein-Packed Meal

vegan beans and rice

Vegan Beans and Rice Recipe

Preparation Time: 10 minutes 
Cooking Time: 30 minutes 
Serving Size: Serves 4

Ingredients:

- 1 cup long-grain rice (white or brown)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced (red, green, or yellow)
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chilli powder (optional for spice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth or water
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)

Instructions:

1. Cook the Rice: Rinse the rice under cold water and cook according to the package instructions. Set aside.

2. Sauté the Vegetables: In a large pan or skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5-7 minutes until they are soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add the Spices: Stir in the cumin, smoked paprika, and chilli powder (if using). Cook for 1-2 minutes to toast the spices, enhancing their flavour.

4. Mix in Beans and Tomatoes: Add the black beans, kidney beans, and diced tomatoes to the pan. Pour in the vegetable broth or water, and stir to combine. Bring the mixture to a simmer.

5. Simmer the Mixture: Let the mixture simmer for about 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly. Season with salt and pepper to taste.

6. Combine with Rice: Gently fold the cooked rice into the bean mixture, stirring to combine everything evenly. Cook for another 2-3 minutes until heated through.

7. Serve and Garnish: Serve the beans and rice hot, garnished with fresh chopped cilantro and a squeeze of lime juice for added flavour.

Tips:

Variations: Add vegetables like corn, zucchini, or spinach for extra nutrition.
Spice Level: Adjust the chilli powder and add hot sauce to control the heat level.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.