Name: Creole Red Beans and Rice
Prep time: 25 min
Cook time: 60 min
Ingredients: 2 tomatoes, diced; 1 cucumber, diced; 3 green onions, sliced; ½ cup finely chopped fresh cilantro; ¼ cup apple cider vinegar; 2 tsp lime juice; 1 tsp sriracha; ¼ tsp sea salt; 2 cups Butler Soy Curls (optional); 4 cups warm water (optional, for rehydrating the Soy Curls); 2 onions, finely diced; 6 garlic cloves, minced; 4 celery stalks, finely diced; 4 carrots, peeled and finely diced; 2 green bell peppers, seeded and finely diced; ¼ cup dry red wine or additional water; 3 cups cooked red kidney beans; ¼ cup tomato paste; 2 tsp pure maple syrup; 2 tsp Dijon mustard; 1 tsp apple cider vinegar; ½ tsp black pepper; ½ tsp dried oregano; ⅞ tsp ground allspice; 1 tsp sea salt or to taste; 6 cups cooked brown rice, for serving

Recipes » Main Dish » Creole Red Beans and Rice

By Kim Campbell

(3)

That little bit of allspice gives this dish just the right amount of earthy sweetness, reminiscent of cinnamon or cloves. It’s subtle, but it does a great job of accentuating the other flavors in the beans and provides a fantastic contrast to the sriracha-spiced salsa.

Prep: 25 mins Cook: 1 hr Yield: 6 servings

Gluten Free Low Sugar Nut Free

This is a recipe that we use in our PlantPure frozen entrée line. It’s easy to prepare and quite popular with everyone who enjoys Creole favors. I recommend making a vegan sour cream to top this dish; you can find a recipe on our website and in The PlantPure Nation Cookbook.

Reprinted fromThe PlantPure Kitchen (BenBella Books, 2017).

Ingredients

Salsa

2 tomatoes, diced
1 cucumber, diced
3 green onions, sliced
½ cup finely chopped fresh cilantro
¼ cup apple cider vinegar
2 tsp lime juice
1 tsp sriracha
¼ tsp sea salt

Creole Beans

2 cups Butler Soy Curls (optional)
4 cups warm water (optional, for rehydrating the Soy Curls)
2 onions, finely diced
6 garlic cloves, minced
4 celery stalks, finely diced
4 carrots, peeled and finely diced
2 green bell peppers, seeded and finely diced
¼ cup dry red wine or additional water
3 cups cooked red kidney beans
¼ cup tomato paste
2 tsp pure maple syrup
2 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp black pepper
½ tsp dried oregano
⅞ tsp ground allspice
1 tsp sea salt or to taste
6 cups cooked brown rice, for serving

Whole Food, Plant-Based Living: Getting Started

Instructions

1. For the salsa, blend all the ingredients and set aside in the refrigerator to marinate for a few hours before serving.
2. If using Soy Curls, combine with water in a medium bowl. Let sit for 10 minutes, or until fully rehydrated, then drain.
3. In a nonstick skillet over medium-high heat, sauté onions, garlic, celery, carrots, and bell peppers in the red wine until tender, about 8 minutes.
4. Add the drained Soy Curls (if using), beans, tomato paste, maple syrup, mustard, vinegar, black pepper, oregano, and allspice. Reduce the heat to medium and cook for 45–60 minutes, until the vegetables are tender. Season with sea salt and serve over brown rice. Top with salsa and vegan sour cream.