clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red Beans and Rice

Red beans and rice did miss her!


Adapted from Vegan Yum Yum 


  • 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


  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


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

Keywords: easy dinner recipe