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.
Add red peppers and cook until they begin to soften.
Season with salt and pepper to taste.
Stir in thyme, Cajun seasoning, smoked paprika, and veggie stock.
Add bay leaves, bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until sauce thickens, about 1.5 hours.
In a separate frying pan over medium heat, cook tofu in oil until all sides are golden and crispy.
Add spice blend and tamari and stir to coat everything, then continue to cook for a few minutes.
Add the cooked tofu to the bean mixture, taste and adjust seasoning as needed, remove bay leaves, and adjust sauce consistency with water if necessary.
Serve the beans and tofu with rice and a sprinkle of fresh parsley.
Notes
Charring the red peppers in advance and removing the skin is optional for a smokier flavor.
This dish serves 4 people.
