Creamy Mexican-Inspired Beans
These creamy and flavorful high protein beans are inspired by Mexican flavors and thickened with a secret ingredient! Serve with rice for a comforting and satiating plant-based meal.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
23
Serves: 3
Ingredients
- 1 tsp1 tsp1 tsp Organic Ground Coriander - The Spice Lab
- 1 tsp1 tsp1 tsp Organic Ground Cumin - The Spice Lab
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1 tsp1 tsp1 tsp Oregano, Dried
- 1 tsp1 tsp1 tsp Cocoa Powder
- .5 tsp.5 tsp.5 tsp Ancho Chili Powder
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Olive Oil, (divided)
- 111 Red Onion, medium, diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 111 Celery, diced
- 111 Bell Pepper, diced
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, stems, optional), chopped
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter
- 2 cups2 cups2 cups Kidney Beans, cooked
- 1 cup1 cup1 cup Vegetable Broth
- .25 tsp.25 tsp.25 tsp Salt
- 111 Plant-Based Sausage Links - Beyond Meat, sliced
- 111 Zucchini, sliced, optional
- 222 Green Onion (Scallion), sliced
- .5.5.5 Lime, juiced
- .25 cup.25 cup.25 cup Cilantro, chopped
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix spices together in a small bowl and set aside.
- Heat half the olive oil in a pot over medium heat. Add onion, garlic, and celery and sautu00e9 until soft, about 5-10 minutes.
- Add bell pepper and cilantro stems (if using) and cook 1 minute.
- Add spices and tomato paste and stir for 1 minute.
- Stir in peanut butter.
- Deglaze the pot with a splash of vegetable broth and scrape the bottom for any stuck pieces.
- Add all of the vegetable broth and beans. Simmer for 15-20 minutes, stirring occasionally so the bottom doesn't burn. Add extra water or vegetable broth if needed.
- Meanwhile, cook the zucchini and vegan sausages. Heat the remaining olive oil in a skillet over medium heat. Add zucchini and sprinkle a pinch of salt over, then add the vegan sausages. Cook undisturbed for a few minutes on each side until browned.
- Once the beans have simmered, stir in the zucchini and sausages. Cook for a minute or two to heat through.
- Turn off heat and stir in green onion, lime juice and cilantro. Taste and add more salt or lime juice as desired.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Keto Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 679 |
| Fat: | 13 g |
| Carbohydrates: | 102 g |
| Protein: | 41 g |
| Cholesterol: | 0 g |
| Sodium: | 513 mg |
| Fiber: | 42 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.