Rice and beans are a southern US classic – smoky, gently spicy and generously seasoned. We serve ours with smoky portobello mushrooms and a spoonful of yoghurt. Delicious either way.
4 servings
Gluten free,Vegetarian
35 min.
Ingredients
4½ tbsp olive oil
1 large onion, chopped
2 celery stalks, diced (reserve some leaves)
1 green pepper, diced
3 garlic cloves, finely chopped
2 tbsp tomato paste
2 tbsp Cajun seasoning
Leaves from 4 thyme sprigs (or 1½ tsp dried)
1½ tsp smoked paprika
250 g basmati rice
1 can Amaizin kidney beans, rinsed and drained
1 vegetable stock cube
4 portobello mushrooms
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp sambal oelek
150 g (vegan) Greek-style yoghurt
The recipe
Let's start cooking
Heat 2 tbsp oil in a pot. Cook onion, celery, pepper, garlic and ¼ tsp salt for 6–7 minutes. Add tomato paste, Cajun spices, thyme and ½ tsp smoked paprika. Cook 2 minutes.
Rinse the rice until the water runs clear.
Add rice, beans, stock cube and 475 ml boiling water. Bring to a boil, cover tightly and cook on low for 12–15 minutes.
Mix remaining oil, soy sauce, balsamic, sambal and smoked paprika. Coat the portobellos and fry in a pan until golden on both sides.
Serve rice topped with mushrooms, yoghurt and chopped celery leaves.
