Description: This vibrant and hearty one-pot vegan rice and beans recipe is a celebration of simple ingredients transformed into a satisfying and nutritious meal. Packed with colorful vegetables, aromatic spices, and protein-rich beans, it’s the perfect weeknight dinner solution for busy individuals and families alike. Forget multiple pots and pans cluttering your sink – this recipe delivers maximum flavor with minimal cleanup.
Why You Will Love This Recipe:
- Effortless Simplicity: One-pot cooking means less time spent washing dishes and more time enjoying your meal.
- Nutrient-Packed Goodness: This recipe is brimming with essential vitamins, minerals, fiber, and plant-based protein.
- Flavorful and Versatile: The smoky paprika, fragrant thyme, and zesty lemon create a delightful symphony of flavors that can be easily customized to your preferences.
- Budget-Friendly: Utilizing pantry staples like rice, beans, and vegetables, this recipe is a cost-effective way to enjoy a delicious and healthy meal.
- Meal Prep Champion: The leftovers taste just as amazing (if not better!) the next day, making it ideal for meal prepping lunches or quick dinners.
Introduction
In the realm of culinary creations, the beauty of a one-pot meal lies in its simplicity and efficiency. This one-pot vegan rice and beans recipe epitomizes these qualities while delivering a burst of flavor and nutrition. It’s a testament to the fact that wholesome, delicious food doesn’t need to be complicated or time-consuming. This recipe utilizes the “easy-cook” brown rice for speed purposes, but it works well with other types of rice as well. The versatility of this dish makes it a crowd-pleaser, and it’s a great way to introduce more plant-based meals into your diet. Whether you’re a seasoned vegan or simply looking for a healthy and convenient meal option, this recipe is sure to become a staple in your kitchen.
Ingredients:
- 2 tbsp rapeseed oil (Can substitute with olive oil or other vegetable oil)
- 2 onions (320g), finely chopped
- 1 orange pepper, halved, deseeded and cut into 4-5 chunky pieces
- 1 red pepper, halved, deseeded and cut into 4-5 chunky pieces
- 3 large garlic cloves, sliced
- 300g easy-cook brown rice
- 1 tbsp thyme leaves (fresh or dried)
- 2 tbsp smoked paprika
- 650ml hot vegetable stock, made with 2 tsp vegetable bouillon powder
- 10 pitted green olives
- 400g can red kidney beans, drained
- ½ lemon, cut into wedges
Preparation:
Step 1: Heat the rapeseed oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. This type of pan will ensure even heat distribution and prevent the rice from sticking to the bottom. The oil should shimmer slightly when hot, indicating it’s ready for the next step.
Step 2: Add the finely chopped onions to the saucepan and cook for approximately 5 minutes, stirring frequently, until they begin to soften and turn translucent. Don’t rush this step; allowing the onions to soften properly will enhance their flavor and create a fragrant base for the dish. Stirring frequently will prevent burning and ensure even cooking.
Step 3: Introduce the chunky pieces of orange and red peppers, along with the sliced garlic, to the saucepan. Continue to cook for another 5 minutes, stirring every now and then, until the peppers start to soften slightly and the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter. The peppers will add a touch of sweetness and color to the dish.
Step 4: Tip in the easy-cook brown rice, dried thyme leaves, and smoked paprika into the saucepan. Stir well to ensure that the rice and spices are evenly distributed among the vegetables. Cooking the rice and spices briefly with the vegetables will help to release their aromas and infuse the dish with flavor.
Step 5: Pour in the hot vegetable stock, ensuring that it covers the rice and vegetables. Stir in the pitted green olives, which will add a salty and briny flavor to the dish. Bring the mixture to a gentle simmer, then cover the saucepan with a tight-fitting lid. Reduce the heat to low and allow the rice to cook for approximately 15 minutes.
Step 6: Stir in the drained red kidney beans. Cover the saucepan again and continue to cook for an additional 20-30 minutes, or until the rice is tender and the liquid has been absorbed. Check the rice periodically to ensure that it is not sticking to the bottom of the pan. If the rice is drying out too quickly, add a splash more vegetable stock.
Step 7: Top with the lemon wedges, then cover the pot and allow the dish to sit for 5 minutes before serving. This allows the lemon to infuse the dish with brightness.
COOKING Rating:
- Skill Level: Easy
- Taste: A harmonious blend of smoky, savory, and slightly sweet flavors.
- Texture: A delightful combination of tender rice, soft vegetables, and hearty beans.
Serving Suggestions:
- Serve hot in bowls, garnished with fresh cilantro or parsley.
- Add a dollop of vegan sour cream or guacamole for extra creaminess and flavor.
- Pair with a side salad or crusty bread for a complete meal.
- Top with a sprinkle of chili flakes for an extra kick of heat.
- Serve with a drizzle of hot sauce to taste.
- Serve with a fresh salsa on top.
Tips:
- For a richer flavor, use homemade vegetable stock.
- Adjust the amount of smoked paprika to your taste preferences.
- Substitute other types of beans, such as black beans or pinto beans.
- Add other vegetables, such as corn, zucchini, or mushrooms.
- If you don’t have easy-cook brown rice, use regular brown rice, but increase the cooking time and liquid accordingly.
- For best results, use a heavy-bottomed saucepan or Dutch oven.
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Nutritional Information: (Approximate per serving)
Note: Nutritional information can vary based on specific ingredient brands and portion sizes.
- Calories: 450-550
- Protein: 15-20g
- Sodium: 600-800mg
Conclusion
This one-pot vegan rice and beans recipe is a testament to the power of simple ingredients and efficient cooking methods. It’s a delicious, nutritious, and convenient meal that is perfect for busy weeknights or meal prepping. With its customizable flavors and hearty texture, this recipe is sure to become a family favorite. So, gather your ingredients, fire up your stove, and get ready to enjoy a flavorful fiesta in a single pan!
FAQ:
Q1: Can I use white rice instead of brown rice?
A1: While you can use white rice, keep in mind that it will cook much faster than brown rice. You’ll need to reduce the cooking time and the amount of liquid accordingly. Start by using about half the amount of vegetable stock and check the rice frequently to prevent it from becoming mushy. The overall texture and nutritional value will be different than using brown rice. Brown rice brings fiber and a slight chewiness.
Q2: I don’t have smoked paprika. Can I use regular paprika instead?
A2: Yes, you can substitute regular paprika for smoked paprika, but the flavor profile will be different. Smoked paprika adds a smoky depth to the dish that regular paprika lacks. If you only have regular paprika, consider adding a pinch of smoked salt or a few drops of liquid smoke to enhance the smoky flavor. Another option would be to add some ancho chili powder or chipotle powder for a different, but smoky, flavor.
Q3: Can I freeze the leftovers?
A3: Absolutely! This recipe freezes beautifully. Allow the leftovers to cool completely before transferring them to an airtight container or freezer bag. Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a saucepan or microwave until piping hot. It’s best not to add any fresh toppings until after the reheating process.
Q4: I don’t like olives. Can I omit them?
A4: Yes, you can definitely omit the olives if you don’t enjoy them. They are added for a salty and briny flavor, but they are not essential to the recipe. You can replace them with capers, if you have them, for a similar briny element, or simply leave them out altogether.
Q5: Can I add other vegetables to this recipe?
A5: Absolutely! This recipe is very versatile, and you can easily add other vegetables to suit your preferences. Some great additions include corn, zucchini, mushrooms, bell peppers of different colors, or even leafy greens like spinach or kale. Add the vegetables along with the peppers and garlic in Step 3, adjusting the cooking time as needed. You may need to add a little more stock if you increase the total vegetable amount significantly.
