Easy Roasted Red Kidney Beans With A Kick Vegan Recipes

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VEGAN RED KIDNEY BEAN SOUP RECIPE



Vegan Red Kidney Bean Soup Recipe image

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

1 package (16oz) of dry red kidney beans (rinsed and drained)
half of a yellow onion or red onion
2 garlic cloves
1/4 cup to 1/2 cup of veg broth for oil-free OR 1 tablespoon olive oil (to saute veggies)
1 sliced red bell pepper
1 chopped tomato
3 chopped carrots (I like using multi-colored)
1 chopped sweet potato (I leave my unpeeled, but you can peel yours if you prefer)
3 tablespoons tomato paste or sauce
3 tablespoons white vinegar
1 teaspoon each garlic powder + onion powder
1 teaspoon dried basil
1 teaspoon dried cilantro
1 teaspoon of Himalayan salt (or more to taste)
A dash of black pepper and cayenne pepper to taste

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



30 Simple Ways to Use Kidney Beans image

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

Chili
Jamaican Rice and Peas (Coconut Rice and Beans)
Sloppy Joes
Pasta e Fagioli
Kidney Bean Salad
Refried Kidney Beans
Chipotle Chicken Chili
Kidney Bean Vegetable Soup
Ultimate Scrambled Eggs
Chicken Tortilla Soup
Vegetarian Chili Mac and Cheese
Taco Soup
Bean Stew
Minestrone Soup
Coconut Kidney Bean Curry
Three Bean Salad
Spaghetti with Kidney Bean Meatballs
Caribbean Bean and Collard Green Soup
Baked Beans
Two-Bean Veggie Pizza
Red Kidney Bean Dip
Red Bean and Roasted Pepper Hummus
Three-Bean Tacos
Cowboy Beans
Stuffed Bell Peppers
Mexican Bean and Corn Salad
Spicy Bean and Beef Pie
Mexican Corn and Bean Soup
Vegan Jambalaya
Kidney Bean Brownies

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)



Easy Roasted Red Kidney Beans With a Kick (Vegan) image

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

1 (15 1/2 ounce) can red kidney beans
1 tablespoon olive oil
2 teaspoons Mexican seasoning (All-Purpose Mexican Seasoning)
1/4 cup nutritional yeast

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



Easy Red Beans and Rice image

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

3 tablespoons canola oil (or vegetable oil)
1 large onion (chopped)
1 large green bell pepper (seeds and membrane removed, chopped)
2-3 stalks (ribs) celery (finely chopped (you want about the same amount as green bell pepper))
4 cloves garlic (minced)
2 tablespoons Cajun seasoning ((to taste))
1 teaspoon dried thyme
1 large bay leaf
1 can (15-ounce) tomato sauce (+ 1/4 cup water to rinse out the can)
2 cups vegetable broth (or chicken broth)
3 cans (15-ounce each) red beans (drained and rinsed)
1 teaspoon Worcestershire sauce
1 package (14-ounce) Andouille sausage (sliced)
Salt and freshly ground black pepper (to taste)
Hot sauce (to taste)
Chopped fresh parsley
3 cups cooked rice

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)



White Fence Farm Kidney Bean Salad: Copy Cat Recipe (Vegetarian, Vegan Option) image

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

4 (14.5 ounce) Cans dark red kidney beans (drained and rinsed)
1/2 sweet onion (finely diced (about 1/4 cup))
6 stalks celery (finely diced)
1/2 bell pepper (finely diced)
1/2 cup mayonnaise (or sub veganaise)
1/4 cup sweet relish
1 tablespoon onion powder
1/2 teaspoon Himalayan sea salt
1/2 teaspoon freshly ground Tellicherry Black Pepper
Crushed Red Pepper Flakes (to taste (I put in a couple of shakes))

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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