This robust Creole dish combines tender kidney beans with a rich, savory vegetable stew, served over fluffy rice. The base is built on a traditional mirepoix of onions, celery, and carrots, deepened with garlic, green peppers, and tomato paste. Warm spices like allspice, oregano, and a kick of cayenne create an authentic Louisiana flavor profile. Topped with a bright, acidic salsa made from fresh cucumber, tomatoes, and scallions, this meal offers a perfect balance of hearty comfort and refreshing crunch. It is an ideal vegan main course for weeknight dinners or potlucks, offering substantial nutrition and bold, satisfying flavors that linger on the palate.
Creole Beans & Rice
Description
This robust Creole dish combines tender kidney beans with a rich, savory vegetable stew, served over fluffy rice. The base is built on a traditional mirepoix of onions, celery, and carrots, deepened with garlic, green peppers, and tomato paste. Warm spices like allspice, oregano, and a kick of cayenne create an authentic Louisiana flavor profile. Topped with a bright, acidic salsa made from fresh cucumber, tomatoes, and scallions, this meal offers a perfect balance of hearty comfort and refreshing crunch. It is an ideal vegan main course for weeknight dinners or potlucks, offering substantial nutrition and bold, satisfying flavors that linger on the palate.Ingredients
Directions
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In a small bowl, combine the chopped scallions, sliced cucumber, chopped tomatoes, fresh parsley, 1/4 cup vegetable oil, 3 1/2 tablespoons cider vinegar, and a dash of Tabasco oil. Season with 1/2 teaspoon cayenne pepper and 1/4 teaspoon allspice. Stir to mix and set aside to allow flavors to meld.
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Heat 3 tablespoons of vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium heat.
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Add the chopped onion and minced garlic to the hot oil. Saut for 2 to 3 minutes, stirring frequently, until the onions are translucent and fragrant.
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Add the chopped celery and diced carrots to the skillet. Cook for another 2 minutes, stirring occasionally, until they begin to soften.
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Add the chopped green peppers and continue to saut for 5 to 7 minutes, or until all vegetables are tender.
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In a separate small bowl, whisk together the tomato paste, 1/4 cup of water (or red wine if available), 1 teaspoon cider vinegar, brown sugar, Dijon mustard, 2 teaspoons oregano, 1/8 teaspoon cayenne, 1/8 teaspoon allspice, and salt to taste.
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Pour the tomato mixture into the skillet with the vegetables. Stir well to combine and scrape up any browned bits from the bottom of the pan.
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Add the 3 cups of cooked red kidney beans to the skillet. Stir thoroughly to coat the beans in the sauce.
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Reduce the heat to low and let the mixture simmer gently for 30 minutes, stirring occasionally, to allow the flavors to deepen. If the mixture becomes too thick, add a splash of water.
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To serve, place a portion of hot cooked rice on each plate. Spoon the bean and vegetable stew over the rice, and top with a generous spoonful of the fresh cucumber-tomato salsa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1115.1kcal
- % Daily Value *
- Total Fat 53.9g83%
- Saturated Fat 8.2g41%
- Cholesterol 0.0mg0%
- Sodium 977.1mg41%
- Total Carbohydrate 134.9g45%
- Dietary Fiber 20.3g82%
- Sugars 14.8g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
