Red Beans & Rice Stew

Red Beans & Rice Stew

This comforting stew is inspired by the flavors of the Caribbean. It’s hearty, flavorful and packed with plant protein. Growing up in Montreal where there was a strong population of people from Jamaica, I fell in love with a lot of the flavors and foods. Dumplings in stew, curries, rice and peas, fried plantains among others. This Red Beans and Rice Stew reminds me of the flavors of those foods and the memories of my childhood. It’s easy to make and incredibly delicious so I hope you enjoy!

Serves 4

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Ingredients

(2) 15 oz cans (878g) Red Kidney Beans rinsed
2 cups (235g) cooked White Rice
2 ribs (106g) Celery chopped
1/2 med (106g) Green Bell Pepper chopped
5 coves Garlic, minced
3 Green Onions sliced (reserve some greens for garnish)
2 Bay Leaves
2 cups (473ml) Vegan Chicken or Vegetable Broth
13.5.oz (400ml) Coconut Milk
1/2 tsp (2.5g) ground All Spice
1 Tbsp (15g) fresh Thyme chopped
1 Tbsp (15ml) of Hot Sauce or to taste
Salt & Pepper to taste

Directions

1. Heat the oil on medium heat in a large pot. Add the onions and sauté them for about 5 minutes or until they start to soften. Add in the green pepper and celery and continue cooking for another 5 minutes.

2. Add in the garlic, thyme, all spice and mix through. Allow everything to cook for 2-3 minutes or until the garlic becomes fragrant. Add in the rinsed kidney beans, bay leaves and hot sauce if using. Pour in the vegan chicken broth and mix well. Let simmer on low heat for 15 minutes or until all the vegetables are soft.

3. Add in the coconut milk, cooked rice and green onions then simmer until heated through and the broth has thickened.

4. Garnish with additional green onions and serve with your favorite hot sauce.