Vegan Red Beans & Dirty Rice with Collard Greens
This recipe is all about the distinctly delicious flavor of Cajun Country!
Packed with good-for-you ingredients, this version of a classic Louisiana side dish is hearty enough to stand on its own!
For a touch of sweetness to complement the fiery flavor: Serve with a side of biscuits brushed with a mixture of 2 tablespoons vegan butter, 1 tablespoon apple-based honey, and a dash of salt.
Laissez les bon temps roulez!
Ingredients for Vegan Red Beans & Dirty Rice with Collard Greens:
- olive oil
- garlic
- yellow onion
- Cajun spice blend
- fresh collard greens
- red kidney beans
- long-grain rice
- sea salt
- ground black pepper
- cayenne pepper sauce – I use Frank’s Red Hot
How to Make Vegan Red Beans & Dirty Rice with Collard Greens:
In a large pot, heat the olive oil over medium heat.
Add the onion and sauté 1-2 minutes, until slightly softened.
Add the garlic and Cajun spice.
Cook and stir another 1-2 minutes.
Place collard greens in the pot along with 2 Tablespoons water.
Continue cooking, stirring occasionally, until greens are wilted.
Add beans and rice, plus 1 cup water, to the pot. Cover, reduce heat to low, and cook 15 minutes, or until the liquid is absorbed and rice cooked through.
Adjust seasoning, sprinkle with cayenne pepper sauce to taste.
Serve warm.
Cheers!
For a variation on the Red Beans & Rice theme:
Red Beans & Quinoa – Southern-style comfort food that just happens to also be high in protein, gluten-free and vegan!
Red Beans and Dirty Rice with Collard Greens
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic thin sliced
- 1/4 cup yellow onion diced
- 1 Tablespoon Cajun spice blend or to taste
- 1 bunch collard greens rough chopped and stems removed
- 1 - 10- ounce can red kidney beans rinsed and drained
- 1/2 cup long-grain rice
- salt and pepper to taste
- cayenne pepper sauce to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and sauté 1-2 minutes, until slightly softened.
- Add the garlic and Cajun spice. Cook and stir another 1-2 minutes.
- Place collard greens in the pot along with 2 Tablespoons water. Continue cooking, stirring occasionally, until greens are wilted.
- Add beans and rice, plus 1 cup water, to the pot. Cover, reduce heat to low, and cook 15 minutes, or until the liquid is absorbed and rice cooked through.
- Adjust seasoning, sprinkle with cayenne pepper sauce to taste, and serve warm.
Recipe adapted from Blue Apron.
natosharose
Looks so delicious! Definitely will be trying!