HOW TO MAKE EASY VEGAN GHANAIAN BEANS STEW (RED RED) NO FISH
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Vegan Red Beans and Rice // EASY OIL FREE PLANT BASED DINNER RECIPE
Red Beans and Rice
SERVES 4
¼ cup water
1 large yellow onion, finely chopped
3 jumbo garlic cloves, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
1 heaping tablespoon miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ to 1 teaspoon ground cayenne, plus more to taste
1 teaspoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
2 cans red kidney beans, drained and rinsed
2 cups water
3 dried bay leaves
Cooked brown rice, for serving
Hot sauce, for serving
Heat 1/4 cup of water in a heavy bottomed stock pot. Water sauté the chopped garlic until translucent. Add the celery, bell pepper, miso, paprika, smoked paprika, onion powder, garlic powder, cayenne, soy sauce and tomato paste. Cook for 5 more minutes on low.
Add the kidney beans, 2 cups of water and bay leaves. Stir well.
Cook for about 30 minutes or until the bean cooking liquid has thickened up.
Serve with the cooked rice and hot sauce.
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Ultimate Stewed Red Beans | Vegan & Gluten Free
Learn how to make this Trinidadian favorite side dish of stewed red beans which is a Sunday lunch favorite served with any curry dishes or stew dishes.
Link to printable recipe for Trini stewed beans | Trini Stew Beans Recipe :
Serves 6-8
To boil beans
1 cup dried red or pink kidney beans (OR 2 CANS ORGANIC RED BEANS-rinsed)
6 cups water
1 teaspoon brown sugar
Cook 60-90 minutes, or until tender
To stew
4 tablespoons extra virgin olive oil
2 teaspoons brown sugar
2 tablespoons ketchup
1/2 small onion, chopped
2 cloves garlic, grated
2 tablespoons green seasoning
1 ripe plum tomato, diced
1 celery stalk along with leaves, chopped
½ red or green or yellow bell pepper
1/2 cup diced pumpkin
1/2 small carrot, diced
Hot pepper, diced, optional
Pimento pepper, optional
3 Thyme sprigs
salt and pepper, to taste
1/2 can coconut milk (or 1/2 block coconut cream)
Prep:
1. Soak beans overnight. Wash. Drain. Some believe that soaking of the beans not only cleans them, it reduces the cooking time and also removes the indigestible complex sugars (oligosaccharides) which cause gas.
2. Wash, peel and chop pumpkin, carrot, tomato, celery, bell pepper, onion.
Cook Beans. Alternately, use two cups cooked canned beans. Drain and rinse before using.
:
1. In a medium saucepan over high heat, add 6 cups water, beans. Bring to a boil, lower heat and simmer for 60-90 minutes until cooked but still firm.
Stew beans:
1. In a heavy bottomed pot, heat oil over medium heat. Add brown sugar and allow it to bubble, froth, expand and darken.
2. Add ketchup, green seasoning, tomatoes, celery, sweet pepper, pumpkin, carrot, garlic and onion, stir well to combine.
3. Cover and cook for 15 minutes, over low heat, stirring every 5 minutes(medium heat). You may add 1/4 cup of water to help in the cooking process.
4. Stir in beans with liquid and coconut cream. Add additional 1-2 cups of water if there isn’t enough liquid. Add salt and freshly ground black pepper.
5. Bring to a boil, immediately reduce heat to low, cover pot and simmer for about 15-20 minutes or until sauce thickens. Taste for salt and black pepper. Add more if necessary.
*Mediterranean Diet Approved
*Clean Recipe
*Vegan Recipe
*Vegetarian Recipe
*Gluten Free
*Grain Free
*Dairy free
*High Protein
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Vegan Lebanese Fasolia Hamra (Red Kidney Bean Stew)
This is one of those meals I can never say no to. Vegan Lebanese fasoulia hamra, is a red kidney bean stew that is so deliciously hearty.
Tips -
• You can use canned red kidney beans if you prefer, just drain, rinse and drain again
The full easy vegan Lebanese fasolia recipe + tips can be found here →
••
Recipes needed -
→ Lebanese vermicelli rice
→ Lebanese seven spice
••
#fasolia #fasoulia
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Kidney Bean Recipe | Easy + Vegan
This vegan kidney bean recipe is perfect for anyone following a plant-based diet, or if you’re looking to add more plant-based foods to your weekly menu.
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