• Sharon Rhys

Cajun Red Beans and Chickpea Rice

It is not summer yet but this smokey, spicy, garlicky and peppery Cajun style stew will remind you of it.




This is a hearty stew full of protein from beans, chickpea rice and vegan sausage. Delicious with with cornbread and will certainly not disappoint.




CAJUN RED BEANS AND CHICKPEA RICE

Makes: ~4 – 5 servings




Ingredients


Hot Italian Sausage

3 – 300 gm / 10.5 oz. hot Italian sausage (see Notes)


Steps

  1. In a large skillet on medium heat, pan fry the sliced sausages.

  2. Pan fry until lightly brown on both sides.

  3. Remove from heat and set aside.



Chickpea Rice

227 gm / 8 oz. rice (see Notes)

1 tbsp. chopped cilantro


Steps

  1. Cook pasta according to the instructions on the package.

  2. Drain and rinse.

  3. Fluff rice with chopped cilantro. Set aside.



Remaining Ingredients

½ tbsp. olive oil

75 gm / 2.6 oz. onion (finely diced)

2 – 3 garlic cloves (minced)

220 gm / 7.8 oz. bell pepper (deseeded and diced)

2 celery ribs (diced)

2 tsp. Cajun seasoning

¼ tsp. smoked paprika

¼ tsp. ground coriander

¼ tsp. cayenne pepper

3½ cups low sodium vegetable broth

2 tbsp. tomato paste

1 bay leaf

2 – 15 oz. cans small red beans (drained & rinsed)

½ tsp. sugar or to taste

1 tsp. salt or to taste

black pepper to taste


Remaining Steps

  1. In a medium sized pot on medium heat, add the oil. Once the oil heats up, add the onion. Sauté the onion until ¾th translucent.

  2. Then add the garlic. Sauté both ingredients until fragrant.

  3. Add the bell pepper, celery, seasoning and spices. Stir to combine and sauté until the spices are fragrant.

  4. Add the vegetable broth, tomato paste and bay leaf. Stir until well combined and bring to a boil.

  5. Once the stew boils, add the beans and pan fried sausages. Stir and bring to a boil again. Reduce the heat to low.

  6. Season the stew with sugar, salt and pepper to taste. Simmer on low for ~5 mins.

  7. Finally, turn off the heat.


To Serve

  1. Serve the stew in individual serving bowls.

  2. Add some chickpea rice to each serving.

  3. Serve immediately and enjoy with cornbread.



NOTES

  • I used Banza chickpea rice, Beyond Meat hot Italian sausages and Goya small red beans.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



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© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys