Stewed Red Beans
Ingredients
The stewed beans
-
2
15 ounce cans
small red beans, drained and rinsed
-
1
tablespoon
olive oil or other neutral oil
-
1
medium
sweet yellow onion, diced
-
3
stalks
celery, diced
-
1
medium
Roma tomato, diced
-
5
cloves
garlic, minced
-
2
tablespoons
tomato paste
-
½
teaspoon
dry thyme
-
½
teaspoon
smoked paprika
-
½
teaspoon
paprika
-
¼
teaspoon
garlic powder
-
¼
teaspoon
cayenne pepper (optional)
-
2
cups
vegetable broth
-
1
tablespoon
vegan Worcestershire sauce
-
2
teaspoons
dark brown sugar
-
1
teaspoon
salt
-
⅛
teaspoon
black pepper
The roasted green beans
-
12
ounces
green beans, ends snapped off
-
2
cloves
garlic, thinly sliced
-
1
tablespoon
neutral oil
-
¼
teaspoon
salt
-
⅛
teaspoon
black pepper
Serving
-
2½
cups
cooked white rice
-
14
ounces
plant-based sausage, diced (optional)
Instructions
- Heat oil in a medium stock pot or Dutch oven and sauté diced onion and celery until golden.
- Add diced tomato, garlic, and tomato paste, cooking until garlic is aromatic.
- Stir in spices and toast for 30 seconds.
- Add vegetable broth, Worcestershire sauce, brown sugar, salt, pepper, and drained red beans.
- Bring to a boil, then reduce to a low simmer and cover, cooking for at least 15 minutes.
- Preheat the oven to 425°F and prepare a sheet pan with parchment paper.
- Toss green beans with oil, garlic, salt, and pepper, then spread on the sheet pan.
- Roast green beans for 14-16 minutes until golden and tender.
- Cook the plant-based sausage as per package instructions.
- Assemble bowls by dividing rice, beans, and green beans.
Nutrition Facts (estimated)
Servings
5 servings
Calories
338
Total fat
4g
Total carbohydrates
63g
Total protein
14g
Sodium
710mg
Cholesterol
0mg
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