One-pot vegan rice and beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 2 onions(320g), finely chopped
- 1 orange pepperhalved, deseeded and cut into 4-5 chunky pieces
- 1 red pepperhalved, deseeded and cut into 4-5 chunky pieces
- 3 large garlic clovessliced
- 300g easy-cook brown rice
- 1 tbsp thyme leaves
- 2 tbsp smoked paprika
- 650ml hot vegetable stockmade with 2 tsp vegetable bouillon powder
- 10 pitted green olives
- 400g can red kidney beansdrained
- ½ lemoncut into wedges
Nutrition: Per serving
- kcal507
- fat10glow
- saturates1g
- carbs84g
- sugars10g
- fibre14ghigh
- protein13g
- salt1.02g
Method
step 1
Heat the oil in a large saucepan over a medium heat and fry the onions for 5 mins, stirring frequently until softened. Add the peppers and garlic and cook for 5 mins more, stirring every now and then.
step 2
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. 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. Spoon two portions into bowls and serve. Cool and chill the remainder to eat another day. Will keep chilled for one day. To serve, reheat in a pan or in the microwave until piping hot (remove the lemon wedges before heating).
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