Protein Packed Bean Rice
Creamy, Comforting & Full of Flavour
This simple Bean Rice is a classic Portuguese comfort dish—creamy, velvety, and rich in earthy umami.
Ready in under 40 minutes, it’s protein-packed and perfect as a quick meal or a flavourful side. I especially love it with my Vegan Courgette Fritters!
Bring a taste of Portugal to your table with this wholesome, plant-based favourite.
Prep
5 mins
Cook
30 mins
Total
35 mins
Serves
2 ppl
Ingredients:
1 Cup of cooked Kidney Beans
1 Red Onion chopped
4 cloves of Garlic
1 tsp of Smoke Paprika
1 tsp of Cumin
1/2 tsp of Chilli Flakes (optional)
1 Tbsp of Tomato Puree
1 fresh Tomato chopped
1 Tbsp of Miso Paste
1/2 cup of Short Grain Brown Rice (see notes in the bottom)
1 cup of the Kidney Beans cooking water (or water)
1/2 cup of filtered water
1/4 cup of freshly cut Coriander or Parsley
Freshly cracked Black Pepper to taste.
Instructions step by step:
Step 1 – Chop the Red onions and Garlic. Heat a non-stick pan over medium heat. We aren’t using oil so add the diced Onions to the pan and cover with a lid to let it sweat for 1 min. Add 1-2 tablespoons of water to the pan then stir gently to coat with the water. The liquid will help prevent the onions from sticking and provide some moisture for cooking.
Step 2 – Cook for 6-8 mins. Once the onions are cooked add the Garlic and keep stirring for 2 mins until fragrant. Add the Smoked Paprika, Cumin and Chilli Flakes if using. Stir for 1-2 mins then add the Tomato Puree, stir and let it cook for 2 mins.
Step 3 – Now add the chopped Tomato and stir for 1-2 mins to deglaze the bottom of the pan. Add the Miso Paste and stir to coat.
Step 4 – Add the cooked Beans and rice and stir to coat. Add the water from cooking the beans and filtered water. Let it simmer in a low burner until the rice is cooked, mine took 25 mins.
Step 5 – Try your rice and top with freshly cracked Black Pepper and Salt to taste. Sprinkle with chopped Coriander or Parsley and a few drops of Lemon Juice to balance the flavours.
Step 6 – Serve in a bowl or plate, top with more of the fresh herbs you have on hand and enjoy It. Try it with these Vegan Courgette Fritters.
About these Ingredients:
Kidney Beans: Canned beans work, but I highly recommend cooking your own organic dry kidney beans for this dish. Use about two-thirds of the bean cooking liquid to give the rice its deep colour and creamy texture.
Kidney beans bring a rich, earthy flavour and firm, slightly chewy texture—perfect for this recipe. They’re also packed with plant-based protein, fibre, complex carbs, and essential nutrients like folate, iron, and potassium.
Short Grain Brown Rice: I use short grain brown rice for its nutty flavour and higher fibre content. Unlike white rice, it retains the nutrient-rich bran and germ, offering minerals like magnesium, phosphorus, and B vitamins.
It takes about 40–50 minutes to cook, but soaking it for 2 hours in warm water can cut that down to 30 minutes. You can also use an Instant Pot for convenience.
You can substitute with Arborio, risotto, or medium-grain white rice. Just avoid long grain varieties like Basmati or Jasmine—they won’t give the same creamy texture.
Red Onion: You can use white onion, but I prefer red for its vibrant colour and higher antioxidant content—especially anthocyanins.
Smoked Paprika and Cumin: When using smoked paprika a little goes a long way, as the flavour can be quite potent. The smokiness of smoked paprika complements and enhances the Cumin, Beans and Tomatoes, adding depth and a touch of smoky complexity to this dish.
Miso Paste: I’m using Miso Paste here instead Salt but you can omit or substitute for salt. Miso Paste also has a rich umami flavour, which adds a savoury, meaty and broth-like extra dimension.
Coriander or Parsley: I’m using Coriander because it’s my favourite fresh herb but you can use Parsley or any other fresh herb you have on hand. The addition of fresh herbs enhances the overall flavour, adding a bright freshness to this dish.
Protein Packed Bean Rice
Equipment
- 1 pot 30x30 cm
Ingredients
- 1 Cup cooked Kidney Beans
- 1 Red Onion chopped
- 4 cloves of Garlic
- 1 tsp of Smoke Paprika
- 1 tsp of Cumin
- 1/2 tsp of Chilli Flakes optional
- 1 Tbsp of Tomato Puree
- 1 fresh Tomato chopped
- 1 Tbsp of Miso Paste
- 1/2 cup of Short Grain Brown Rice see notes in the bottom
- 1 cup of the Kidney Beans cooking water or water
- 1/2 cup of filtered water
- 1/4 cup of freshly cut Coriander or Parsley
- Freshly cracked Black Pepper to taste.
Instructions
- Chop the Red onions and Garlic. Heat a non-stick pan over medium heat. We aren’t using oil so add the diced Onions to the pan and cover with a lid to let it sweat for 1 min. Add 1-2 tablespoons of water to the pan then stir gently to coat with the water. The liquid will help prevent the onions from sticking and provide some moisture for cooking.
- Cook for 6-8 mins. Once the onions are cooked add the Garlic and keep stirring for 2 mins until fragrant. Add the Smoked Paprika, Cumin and Chilli Flakes if using. Stir for 1-2 mins then add the Tomato Puree, stir and let it cook for 2 mins.
- Now add the chopped Tomato and stir for 1-2 mins to deglaze the bottom of the pan. Add the Miso Paste and stir to coat.
- Add the cooked Beans and rice and stir to coat. Add the water from cooking the beans and filtered water. Let it simmer in a low burner until the rice is cooked, mine took 25 mins.
- Try your rice and top with freshly cracked Black Pepper and Salt to taste. Sprinkle with chopped Coriander or Parsley and a few drops of Lemon Juice to balance the flavours.
- Serve in a bowl or plate, top with more of the fresh herbs you have on hand and enjoy It. Try it with these Vegan Courgette Fritters.
Notes
- protein pack |
- healthy |
- beans |
- vegan |
- rice
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