One-pot vegan rice and beans
Servings
4
Prep Time
55 mins
About This Recipe
A healthy, simple weekday meal!
Credit to the original recipe on by Sara Buenfeld and BBC goodfood
Ingredients
2 tbsp rapessed oil
2 onions finely chopped
1 orange pepper
1 red pepper
3 large garlic cloves
300g brown rice
1 tbsp thyme leaves
2tbsp smoked paprika
650ml hot vegetable stock
10 pitted green olives
400g can red kidney beans
1/2 lemon cut into wedges
Instructions
1. Heat the oil in a large saucepan over a medium heat and fry the onions for 5 mins, stirring frequently until softened
2. Add the peppers and garlic and cook for 5 mins more, stirring every now and then.
3. Tip in the rice, thyme and paprika, then pour in the stock and stir in the olives. Cover and leave to cook over a low heat for 15 mins.
4. Stir in the kidney beans, then cover and cook for 20-30 mins more until the rice is tender. Top with the lemon wedges, then cover and leave for 5 mins.