Smoky Red Beans and Rice with Braised Kale

This meatless riff on a classic Creole dish is just the hearty, flavor-packed dinner you’ve been craving. Bell pepper, scallions and garlic are sautéed until tender and fragrant, then coated in smoky blackening spices, rich tomato paste, paprika and celery salt. Red beans and veggie stock are added; then, everything simmers until the beans are ultra-tender and saucy.

It’s all served over rice to ensure not a drop of that saucy goodness goes to waste and paired with tender, buttery braised kale, a dollop of sour cream and a dash of hot sauce if you’re craving a little heat. Say hello to your new favorite comfort food!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions; set aside.
2. Dice the green bell pepper and scallions, separating white and green parts. Mince the garlic.
3. In a large pot, heat a drizzle of oil over medium heat. Add the diced bell pepper, scallion whites and garlic. Cook until softened, about 3-4 minutes.
4. Stir in the blackening spice, smoked paprika, tomato paste and celery salt. Cook for 1 minute until fragrant.
5. Add the kidney beans (drained and rinsed) and veggie stock concentrate along with 1 cup of water. Bring to a simmer and cook until the beans are tender and the sauce thickens, about 10-12 minutes. Season with salt and pepper to taste.
6. Meanwhile, in a separate skillet, heat a pat of butter or oil over medium heat. Add the kale and a splash of water. Cover and cook until wilted, about 3-4 minutes. Season with a pinch of salt.
7. Serve the red beans over the rice, with braised kale on the side. Top with a dollop of sour cream and a dash of hot sauce if desired. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use canned kidney beans?

Yes, canned kidney beans work perfectly. Just drain and rinse them before adding to the pot.

Is this recipe vegan?

Yes, as written it is vegan if you use a plant-based sour cream and skip the butter for the kale (use oil instead).

What can I substitute for blackening spice?

You can make your own by combining paprika, cayenne, garlic powder, onion powder, thyme and oregano.