Cajun rijst en bonen met smoky portobello's (horizontaal1)
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Cajun Rice & Beans With Smoky Portobellos

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.
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The recipe

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  1. 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.
  2. Rinse the rice until the water runs clear.
  3. Add rice, beans, stock cube and 475 ml boiling water. Bring to a boil, cover tightly and cook on low for 12–15 minutes.
  4. Mix remaining oil, soy sauce, balsamic, sambal and smoked paprika. Coat the portobellos and fry in a pan until golden on both sides.
  5. Serve rice topped with mushrooms, yoghurt and chopped celery leaves.

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 more beans,
the better...

Products from this recipe

39531_Amaizin Red Kidney Beans 400g
Red Kidney Beans
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