VEGAN RED KIDNEY BEAN SOUP RECIPE
A heart warming vegan Red Kidney Bean Soup recipe that your taste-buds will thank you for. Oil Free Version | Gluten Free | Plant Based
Provided by Jen
Categories dinner
Time 1h15m
Number Of Ingredients 15
Steps:
- - it is best if you soak your beans the night before. You can also use the quick soak method that is listed below in the notes section. If you have an instant pot - you do not have to pre-soak your beans.
- Add beans, carrots, and sweet potatoes to instant pot. Add 7 cups of water. Hit the manual button and cook on high pressure for 60 minutes. Don't add anything else for now. Once the 60 minutes are up, I always leave the instant pot alone for another 10 to 15 minutes to allow the pressure to naturally release. Remember, if when you open the IP the beans still feel hard then just pop the cover back on and add another 10 or 15 minutes.
- Place soaked beans and chopped carrots and sweet potatoes in a large pot with 7 cups of water, heat over medium heat and simmer gently with lid tilted until beans are soft and tender. This usually takes 60 minutes to 1 1/2 hours. Make sure to keep an eye on your beans and stir occasionally, burnt beans are the worst! You may have to add water as you go if the water evaporates but the beans are still not tender enough. You'll know the beans are ready once they are soft. I like to taste the beans as I go.
- - saute the veggies. In a saucepan, pour about 1/2 cup of vegetable broth OR 1 tablespoon olive oil and heat over medium heat. Add chopped onions, red bell pepper, and garlic. Once veggies are soft and fragrant, remove from heat and set aside.
- (you tasted them and the actual bean is soft, not hard) then add the sautéed veggies to the large pot or instant pot as well as the chopped tomato, vinegar, and the rest of the spices: salt, garlic powder, onion powder, dried basil, dried cilantro, black pepper and cayenne. Continue to cook over low/medium heat (or if using instant pot, leave it on the "keep warm" setting while you add all these things) for another 10 to 15 minutes allowing all of the flavors to come together.
- - you can keep the bean soup a little longer over medium heat and the soup will thicken up. If you feel that the soup is too thick for your liking, you can always add bits of water back in to thin it out.
- Serve as is, or you can serve with a side of quinoa, wild rice, a banana, or avocado slices.. yummm. Enjoy ????
30 SIMPLE WAYS TO USE KIDNEY BEANS
These simple kidney bean recipes are so easy to make! From chili to salad to mac and cheese, kidney beans are a welcome addition to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a kidney bean recipe in 30 minutes or less!
Nutrition Facts :
EASY ROASTED RED KIDNEY BEANS WITH A KICK (VEGAN)
Need to get both simple carbs and a good protein quotient in after a workout? I've been on a roasting frenzy lately with various legumes to have a quick, hot, nutritious dish that doesn't yield much (since I'm cooking for just me.) I use Recipe #389616 but storebought works too. This is great to have with a salad, piece of bread or fruit but would also make a nice side dish for a sit-down dinner. Simple and cheap too!
Provided by the80srule
Categories Lunch/Snacks
Time 30m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and drain the kidney beans and put them into a tossing bowl.
- Pour in the olive oil, seasoning, and nutritional yeast and shake until fully coated.
- Put the beans into a baking dish and cover it with foil, loosely venting on the side. Bake at 400F for 15 minutes.
- Remove the foil and bake for an additional 10 minutes.
EASY RED BEANS AND RICE
Traditionally a dish that takes all day, this simplified version of the Louisiana classic can be ready in a little over an hour. Easy Red Beans and Rice is the ultimate budget, pantry and freezer-friendly dish that really satisfies!
Provided by By: Carol | From A Chef's Kitchen
Categories Main Course Pork
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat canola oil in a Dutch oven or other heavy pot over medium-high heat. Add the onion, reduce heat to medium and cook 5-7 minutes, stirring often until the onion is beginning to soften.
- Add the green bell pepper and celery. Continue cooking another 5-7 minutes stirring often or until all the vegetables are softened.
- Add the garlic, Cajun seasoning, thyme and bay leaf. Cook briefly, 10-15 seconds.
- Add the sausage and cook that briefly, 10-15 seconds.
- Add the tomato sauce, water from rinsing the can, broth, beans and Worcestershire.
- Bring to a boil, reduce heat to low and simmer 25-30 minutes or until thickened.
- Add salt, black pepper and hot sauce to taste. Add chopped fresh parsley. Serve over hot, cooked rice.
Nutrition Facts : ServingSize 1, Calories 396 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 330 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
WHITE FENCE FARM KIDNEY BEAN SALAD: COPY CAT RECIPE (VEGETARIAN, VEGAN OPTION)
A copy cat recipe of White Fence Farm's Kidney Bean Salad - This Creamy and Tasty side dish is perfect for any gathering or party! This high protein vegetarian salad recipe is a great BBQ crowd pleaser side dish, and a great piece of Chicago culinary history.
Provided by The Herbeevore
Categories Copy Cat Recipes Salad Side Dish
Number Of Ingredients 10
Steps:
- Drain and rinse kidney beans. Put them in a very large mixing bowl.
- Add the onion, celery, bell pepper and stir to combine. Add the mayonnaise, relish, onion powder, seasoning salt, black pepper, and Red Pepper Flakes. Stir all ingredients together, and taste. Adjust seasoning if needed.
- Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
- Store in an airtight container. Leftovers will keep for 3-4 days.
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