Dirty Southern Style Kidney Beans and Quinoa (Vegan!)

Packed with protein, delicious, and the perfect remedy to quell Southern nostalgia without feeling heavy or bloated. Enjoy served with rice, corn bread or cassava. Great in salads too and meal prep friendly (last 3–4 days in the fridge; taste even better as leftovers!)

Ingredients

2 cups Kidney beans (pre-soaked or fast soaked)
1 cup Quinoa
Red bell pepper (diced)
Onions (diced)
Kimchi (totally optional! but adds a delicious kick!)
Maple syrup
Cooking oil
Garlic powder
Mustard
Tabasco (substitute chili powder for milder taste)
Oregano
Cumin
Soy sauce
Freshly chopped basil

Time

1 hour fast-soak kidney beans (reduce cook time by soaking over night)
40 minutes cooking time

Directions

1. Soak kidney beans in water overnight. I fast-soaked 2~ cups of dried kidney beans while on my morning walk. To do this, bring 5 cups of water to a roaring boil. Add kidney beans to boiling water and allow to cook for 1 minute. Then turn stove off and set covered to the side for 1 hour.
2. Check texture. The beans should be al dente or softer. Strain kidney beans using a sieve. Dispose of kidney bean water because it causes gassiness and contains phyto-inhibitors which block nutrient absorption.
3. Cook beans until soft. Then set to them to the side. Meanwhile add diced onions to pot of hot oil. Cook on medium heat until translucent. Then add diced red bell peppers, garlic powder, soy sauce, a squeeze of mustard, fresh red bell pepper, 1 tablespoon of maple syrup, oregano, cumin and black pepper. Allow to cook until aroma of ingredients becomes more pronounced (an indicator that it’s time for step 4).
4. Add 3 cups of water to the roasting vegetables. Then add 1 cup of quinoa. Mix. Taste and add garlic powder, black pepper, cumin and oregano as needed. Add a (tiny) squeeze of lime or lemon to liven flavors. Salt to magnify taste. Stir occasionally for 15 minutes. Add more water as needed.
5. Once quinoa has cooked thoroughly add cooked beans. Mix thoroughly and season as needed. You’re in the South; we season out here!

I have had this delicious meal served with plantain, rice, stand alone (although it would have been fire with cornbread) and with cassava. I’ve enjoyed this meal after a run, while lounging, before editing and heavy reading. It’s great!

I hope it warms your heart and home just as it did mine. Tell me what do you think! Does the smoky sweet flavors remind you of summers down south?

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