Red Beans and Rice #vegan #recipevegetarian

Hot Cajun seasons mystically transform beans and rice into a BOMB bowl of *where have you been all my life* scrumptiousness! This Red Beans and Rice dish is pressed with yummy, healthy veggies. This gesture to the customary Louisiana formula is a delightfully sound form and stewed to flawlessness. You'll be singing WINNER PLANT BASED DINNER when making this new family most loved dish. Entire Food Plant Based formula, veggie lover, no oil, no sugar, no exceedingly handled fixings, and gluten free.

Red beans and rice are a Louisiana custom. This dish is known far and wide all through Louisiana with every family unit touting their own exceptional fixings and energy of cooking styles. It is economical to make and is stuffed with supplements. We totally cherish it!

Red beans and rice hail path back to the mid 1700s. The Creole flavors are a climax of African, Caribbean, French and Spanish cooking styles. Around then this Creole dish was made generally on Mondays from left over ham and pork bones. Our gesture to this dish is an a lot more advantageous form and it is SO bravo. I measure of kidney beans is pressed with 36 grams of protein and meets 83% of your day by day iron necessity. Whoopee, for the relentless kidney bean!

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Also try our recipe Pesto Chicken Salad Recipe #vegan #recipevegetarian

Ingredients

• 1 large yellow onion, fine dice
• 3 celery stalks, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 heaping Tablespoon garlic, minced (about 4-5 cloves)
• 2 cups vegetable broth (we used Pacific Organic Vegetable Stock – see notes *)
• 1 – 8 oz. can tomato sauce
• ¼ cup water (to rinse out tomato sauce can)
• 1 cup dry rice (rice of choice, we used brown rice – see notes *)
• 2 – 15 oz. cans red beans, drained and rinsed (we used kidney beans)
• Seasoning:
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• 1 ¼ teaspoon sweet paprika
• ¼ teaspoon cumin
• 2 teaspoons sea salt (+/- to taste)
• ¼ teaspoon black pepper (+/- to taste)
• 1/8 teaspoon red pepper flake (+/- to taste for level of heat)
• 1/8 teaspoon cayenne pepper (+/- to taste for level of heat)

Instructions

1. Place all the Seasonings into a small bowl, mix well.  Set aside.
2. Over medium heat, add the onions, celery, and bell peppers into an enamel/ceramic lined Dutch oven.  Sauté for 5-7 minutes to soften the veggies.  Then add the garlic and sauté for an additional minute. 
3. Add Seasonings and dry sauté for a few seconds to warm the spices and allow them to become fragrant.  Then add the rice and dry sauté for about one minute. 
4. Add the vegetable broth, tomato sauce (and ¼ cup water used to rinse out the tomato sauce can), and red beans. Stir once really well to combine.  Do not stir again. Bring up to a boil, then immediately lower to a simmer.  Cover and cook undisturbed for 25-45 minutes.  The cooking time is largely dependent on the rice selected. Brown rice takes longer than most other rice.
5. Serve and enjoy!  (Optional Toppings could include sliced grape tomatoes and chopped parsley.) 

Read more our recipe BLT Dip – Low Carb, Gluten Free, THM S #vegan #recipevegetarian

Source : bit.ly/2EprkCL