The Recipes

Spiced and Braised Kidney Beans

It's the end of week three, and this is another vegetarian meal this week.  If you have the patience to use dried beans, this dish will be even more cost-effective.  You just need to soak them overnight and rinse them thoroughly.  Feel free to use the whole can of beans if you want leftovers.

Spiced and Braised Kidney Beans


- 1/2 14.5-oz. can of kidney beans, rinsed and drained
- 1/4 onion, diced
- 1 T. coriander
- 1 T. cumin
- 1 T. cayenne
- 1 clove garlic, minced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 1/4 c. rice, prepared to instructions
- 1/2 c. vegetable stock or water
- salt
- pepper
- olive oil

Heat 1 T. of olive oil in a pot.  Add the onion, carrot and celery and season with salt.  Let them sweat for 6-7 minutes over medium-low heat.  Add the garlic and stir for a minute, then add in the coriander, cumin and cayenne.  Add the beans, season with salt and pepper, and add in the stock and set to a low simmer.  Let the beans simmer for 30-40 minutes.  Break up the beans slightly with a potato masher.

While the beans simmer, cook your rice according to package instructions.  Plate the rice and beans.  If you have any fresh herbs on hand, garnish the beans with chopped herbs.

I also have to show you the messy version of the picture.  I was trying to make the plate all pretty, but ended up dribbling over the rice.  It happens, right?