Hearty and Comforting Red Beans and Rice
Ingredients
- 2 cans (19oz each) red kidney beans
- 2 tbsp neutral oil of choice
- 6 cloves garlic, minced
- 1 large onion, diced
- 2 red bell peppers, charred and skin removed
- 1 rib celery, diced
- 1 tsp thyme
- 2 tsp Cajun seasoning
- 2 tsp smoked paprika
- a pinch cayenne (optional)
- 1L veggie stock or water
- 1 tbsp tamari
- 3 bay leaves
- salt and pepper, to taste
- 4 servings rice, cooked
- parsley, for garnish
Tofu crumbles
- 2 tbsp neutral oil of choice
- 1 block extra firm tofu, pressed and torn into bite sized chunks
- 1 tbsp nutritional yeast
- 1/2 tsp thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- a pinch cayenne (optional)
- 3 tbsp tamari
Preparation
In a pot over medium heat, cook garlic, onion, and celery in oil.
Optionally, char the red peppers in advance and remove the skin for a smokier flavor.
Add the peppers and cook until they begin to soften. Season with salt and pepper.
Stir in thyme, Cajun seasoning, smoked paprika, and veggie stock. Add bay leaves and bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the sauce thickens, about 1.5 hours.
In a frying pan over medium heat, cook tofu in oil until all sides are golden and crispy.
Add the spice blend and tamari to the tofu and stir to coat. Continue to cook for a few minutes.
Add the tofu to the beans, taste and adjust seasoning as needed. Remove the bay leaves. If necessary, adjust the consistency of the sauce by adding a little water.
Serve the beans and tofu with cooked rice and a sprinkle of fresh parsley.
