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Home » Recipes » Dinner Recipes » Red beans and rice did miss her!

Last updated on July 20, 2020. Originally posted on July 25, 2010 By Maryea / 11 Comments

Red beans and rice did miss her!

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When I told Tim we were having ‘beans and rice’ for dinner, he busted out with some Baby Got Back lyrics, so I couldn’t resist using them as my title.  Black beans and rice would be more accurate, however.  This is a recipe adapted from Vegan Yum Yum, which is a fantastic vegan cook book.  Not one recipe has yet to let me down from this book.
The best part about this dinner is that it has kale–and I still like it.  There seem to be an abundant number of vegan and vegetarian bloggers out there who claim to love kale.  I wish I could say I fell in this camp but then I would just be a poser.  Kale, in my very humble opinion, does not taste good.  At all.  Unless it’s in the form of kale chips, I’m never too impressed with this particular leafy green.  That being said, I know I should try to sneak it into my diet every now and then since it has super nutritional properties and those super green veggies are the ones we should be striving to get the most of in our diets.
And here is where Tahini Lemon Rice and Beans comes in to save me from my kale-hating ways.  Now, I had to adjust this recipe some because in addition to the kale, black beans, and brown rice it calls for, it also includes seitan.  I have only had one seitan experience.  I tried to make it homemade using the recipe from Veganomicon , and the results were not pretty.  I can usually choke down my cooking disasters even when I know it isn’t the most delicious thing I’ve ever tasted, but this–this was completely inedible.  So right off the bat seitan was eliminated from the ingredient list.  I can’t say what it would be like with the seitan, but without it, it was delicious.  So good that as I am writing this I wish I had a plate in front of me even though I just had lunch.  The kale blends right in with the dish and I couldn’t taste any of its normal bitterness. The sauce is incredibly rich and creamy.  I’m pretty sure I’ll be making this dish again very soon as I am salivating just from writing this description.
Let me warn you before I get to the recipe:  it isn’t a pretty meal.  Tim suggested I not photograph this one.  I went ahead and took the picture because I know I like seeing what something is supposed to look like before I make it.  Cook books with color photos are my favorite.  🙂

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Red Beans and Rice

Red beans and rice did miss her!


★★

2 from 1 reviews

  • Author: Healthy Happy Mama
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe
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Description

Adapted from Vegan Yum Yum 


Ingredients

Scale
  • 1 cup brown rice
  • Tahini Lemon Sauce (recipe below)
  • Coconut oil for sauteing
  • 1/2 bunch kale, deveined and chopped
  • 1 1/2 cups cooked black beans, or one 15.5 ounce can, rinsed and drained

Tahini Lemon Sauce

  • 1/4 cup low-sodium Tamari or soy sauce
  • 1/4 cup tahini
  • Juice from 1 large lemon (about 2 tablespoons)
  • 2 tablespoons rice vinegar
  • 2 tablespoons Worcestershire sauce (I use regular rather than vegan varieties since I’m not a vegan and don’t necessarily need my meals to be completely animal-free)
  • 2 tablespoons water
  • 2 tablespoons olive oil

Instructions

  1. Start cooking the rice according to the package directions or however you normally cook your rice.
  2. Make your sauce.  Simply whisk all the ingredients together (see my lovely ingredients picture above?)  in a bowl and set aside.
  3. Once your rice is getting close to being done, start the next step.
  4. Heat a small amount of oil in a saute pan and add the kale.  Once the kale starts to wilt, add the beans and heat through.
  5. Stir in the sauce and turn off the heat.   Cover until the rice is finished.  Once the rice is finished cooking, add it to the pan and toss to coat.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: main meal
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 507
  • Sugar: 4.75g
  • Sodium: 137mg
  • Fat: 35g
  • Carbohydrates: 34.7g
  • Protein: 15.5g

Keywords: easy dinner recipe

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

                                         
I told you it wasn’t pretty, but remember it is oh so good!
 
Meghan took one look at this dish and said, “Oooh! Oooh!”, which, by the way, is her way of saying, “Noooo!  Noooo!” because she doesn’t pronounce her n’s yet.  This was frustrating because I know this is one meal she would like if she would just taste it!  She hasn’t yet learned the value of not judging a meal by its looks and I don’t think she’s quite old enough for me to apply the “you must at least taste everything” rule.  She did eat some black beans once they were removed from the other offending ingredients and made to look completely plain.  Secretly, I think Tim and I weren’t too upset that she didn’t eat any because that meant there was more for us. 
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Filed Under: Anti-inflammatory Diet

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Comments

  1. Dan S says

    February 13, 2021 at 2:24 am

    I’m a big fan of your recipes but this one was unfortunately not a hit in my household. I have a citrus allergy so substituted the lemon juice for apple cider vinegar, which may have taken away the magic touch that should make this recipe taste delicious. I usually don’t have a problem substituting citrus for vinegar, so I was surprised that I really didn’t like this one.

    ★★

    Reply
    • Maryea says

      February 13, 2021 at 11:50 am

      Really sorry to hear you didn’t like this one.

      Reply
  2. Green Coffee Diet says

    April 30, 2013 at 11:54 pm

    Hey there are using WordPress for your blog platform?
    I’m new to the blog world but I’m trying
    to get started and create my own. Do you need any coding knowledge
    to make your own blog? Any help would be greatly appreciated!

    Reply
    • Maryea says

      May 1, 2013 at 10:02 am

      Yes, I do use WordPress. Coding knowledge is not really necessary. Good luck!

      Reply
  3. lei says

    February 28, 2012 at 3:25 pm

    This is such a yummy dish. I actually added some mushrooms (cooked with kale) and it was delicious. Thanks for the easy recipe

    Reply
    • Maryea says

      February 29, 2012 at 3:31 pm

      You’re welcome, Lei! It sounds wonderful with your addition of mushrooms.

      Reply
  4. Anna Jorgenson says

    February 23, 2012 at 10:23 pm

    I made a mistake with this one. I used “Reduced Sodium” Tamari (same brand as yours) and I think that made the dish way too salty. But I can’t wait to try it again with “Low Sodium” Tamari. I love peanut sauces like this one.

    Reply
  5. Kim says

    September 8, 2011 at 7:36 pm

    Also, Kelly, thanks for the suggestion to steam the kale. It definitely takes away the bitterness. I will be using it much more frequently now.

    Reply
  6. Kim says

    September 8, 2011 at 7:33 pm

    Maryea, I have tried many recipes online where you could leave responses or reviews. Until now, I have never responded or wrote a review. In the past two days I have tried two of your meals (i.e., Tahini Lemon Rice and Beans AND the Vegetarian Stuffed Peppers) and they were not only fabulous, but easy and healthy. You can’t get much better than that! I will definitely be following you closely 🙂 Also, never have I had the entire family baby, 9, 10 and hubby all love the same meal. Finally some meals everyone will eat. Thank you! I also love having pictures of the meals, no matter what it may look like.

    Reply
    • Maryea says

      September 8, 2011 at 9:05 pm

      Thank you so much for the feedback, Kim. Hearing from moms like you really makes what I do worth the while. 🙂

      Reply
  7. Kelly says

    February 4, 2011 at 1:03 pm

    Maryea, I was not a kale lover either. I did find out that, in order to use kale in recipes, you must steam it for a few minutes first, then squeeze out the excess water and put it in the food processor. I have used it ever since I found this trick and it adds such a depth to “sauce-y” things like black beans, pintos, red beans & rice and I always add it to my spaghetti sauce and soups now, too. The way to tell if it’s been steamed long enough (but not too long — it should stay nice and green), is to take a leaf out after it’s been steaming for a few minutes and …. EAT it! If the juice that comes out of the leaf is bitter, steam it a couple minutes longer. If the juice is sort of sweet tasting, it’s done. Shock it under cold water right away, to keep it from overcooking. This was a life-changing discovery for me, I’m telling you! Good luck.

    Reply

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