I could live off of beans and rice. Like, easily. Beans and rice also happens to be a good meal for vegetarians because it forms a complete protein. Let’s go back to science class for a second…protein is comprised of 20 amino acids, 11 of which are produced by the human body—meaning, of course, that we have to get the other nine amino acids from the foods we eat. When a protein contains all nine of the amino acids, it’s referred to as a “complete protein.” Nuts/seeds, whole grains and beans (choose two) can all be combined to create a complete protein. Bam, science!

Though I typically opt for Mexican beans and rice (check out this recipe if you’re interested), sometimes I crave the smokiness and spiciness found in a Cajun-style red beans and rice. This is a one-pot meal, too, which makes it even better. Chipotle peppers in adobo sauce gives the dish a nice bit of heat; though it is vegan, I think it’s made even better with a sprinkling of shredded sharp cheddar.

Note: this is a perfect lunch prep recipe! You’ll have tons left over, so if you don’t plan on eating on this recipe throughout the week, I would suggest halving it.

INGREDIENTS

3 - 15 oz. cans dark red kidney beans, drained & rinsed
1 T. butter
1 large yellow onion, diced
4 large carrots, peeled and diced
3 celery stalks, cleaned and diced
6 garlic cloves, minced
8 c. vegetable broth
1 large bunch of kale, washed thoroughly, stems removed and torn into pieces
3 T. nutritional yeast
2-4 chipotle peppers in adobo sauce, diced (add more or less depending upon your heat preference) + 1 T. adobo sauce
2 t. smoked paprika
1 T. dried oregano
1/2 t. red pepper flakes
2 T. brown sugar
1 T. vegan Worcestershire sauce
1 t. red wine vinegar
1 T. soy sauce
2 bay leaves
Salt and pepper, to taste
2 c. brown rice, cooked according to package directions
Shredded sharp cheddar cheese + diced red onions, to garnish (optional)

STEPS

1) Heat the butter in a large saucepan or Dutch oven over medium heat. Add the onions, carrots, celery and garlic. Sauté until the onions are translucent and the veggies are soft and just start to brown, about 10 minutes. Stir in the nutritional yeast and toss well to coat.

2) Add 8 cups of vegetable broth and stir well. Add the kale, chipotle peppers, adobo sauce, paprika, oregano, chili flakes, brown sugar, soy sauce, Worcestershire sauce, red wine vinegar and bay leaves. Season well with cracked black pepper, and add a bit of salt if desired.

3) Bring to a boil and allow to cook for five minutes. Reduce heat to a medium-low temperature, add the beans, and allow to simmer, uncovered, until the liquid has been reduced, about 60 to 90 minutes.

4) Meanwhile, cook the brown rice according to package directions. Add some of the rice to a bowl and top with the red beans. Finish by garnishing with sharp cheddar cheese and diced red onions, if desired. Store the leftover bean mixture and rice in separate air-tight containers and eat within 5-6 days.