Back to top
kidney bean and rice stew

This hearty, one-pot stew is super easy and heart-healthy. This stew is popular
in Spain, and it’s full of flavor! Kidney beans are a great source of plant-based
protein, fiber, B Vitamins, iron, and potassium.

Yield
2 Servings
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Ingredients
2 Tbsp olive oil
1 small onion, diced
1 Green pepper, diced
4 clv Garlic, minced
1 tsp paprika
1/2 tsp ground cumin
1/2 C tomato sauce
1/8 tsp salt
1/8 tsp pepper
2 1/2 C canned kidney beans, drained
4 C vegetable broth
1/2 C uncooked rice
1 bay leaf
1/4 cup finely chopped parsley
Instructions

1. In a large pot, warm oil over medium heat. Add the onion and bell pepper; sauté until the onion is translucent for about 4 minutes. Add garlic and sauté one minute more.

2. Season with paprika & cumin, add the tomato sauce, and then season with salt and pepper. Stir to combine. Simmer until the tomato sauce has thickened, about 3 minutes. Add the kidney beans, vegetable broth, and bay leaf and bring to a boil.

3. Add the uncooked rice and mix; then cover the pot and lower the heat to low-medium heat. simmer until the rice is cooked.

4. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

Notes

Per Serving: Calories 486, Protein 15g, Saturated Fat 2g, Sodium 916 mg, Fiber 12g, Sugars 21g.

This recipe was adapted from hhttps://www.spainonafork.com/