Name: Rice with beans, sweet potato and cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups brown rice; 1 Tbsp olive oil; 1 onion, chopped; 2 clove of garlic, chopped; 2 sweet potatoes, peeled and diced; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 3 tomatoes chopped; 1 bay leaf; 1 star anise; 1 piece of cinnamon bark; 1 tin black or kidney beans; 1 Knorr smoked chilli & tomato stock pot; About 350 ml water; 1 Tbsp apple cider vinegar; 1 cup chopped savoy cabbage or curly kale; 1 handful fresh coriander leaves, chopped

Rice with beans, sweet potato and cabbage

28 Feb 2022

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This rice with beans, sweet potato and cabbage dish is hearty, healthy, vegan, gluten-free and easy to make. You can make it with kidney, black or brown beans.

Ingredients

2 cups brown rice
1 Tbsp olive oil
1 onion, chopped
2 clove of garlic, chopped
2 sweet potatoes, peeled and diced
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
3 tomatoes chopped
1 bay leaf
1 star anise
1 piece of cinnamon bark
1 tin black or kidney beans
1 Knorr smoked chilli & tomato stock pot
About 350 ml water
1 Tbsp apple cider vinegar
1 cup chopped savoy cabbage or curly kale
1 handful fresh coriander leaves, chopped

Instructions

Heat the oil and gently sauté the onion until soft. Add the garlic, the sweet potato and carrot pieces, stir for a minute, then add the ground spices and dried oregano. Stir for another minute, then add the chopped tomatoes.
After a minute, pour in the water, add the bay leaf, cinnamon bark and star anise. Add enough water to just cover the vegetables. Add the stock pot, then cook for 20 minutes under a lid. Add the drained beans and cabbage cook for another 10 minutes or until the vegetables are tender. Discard the bay leaf, star anise and cinnamon pieces.
Using a fork, lightly mash the sweet potatoes to thicken the sauce. If it’s too thick, add more water.
Meanwhile, cook the rice in another pan, following the packets’ instructions. Set aside, covered.
Combine the rice with the sweet potato sauce.
Add the coriander and cider vinegar, then taste and season with salt & pepper, if needed.
Combine well, then serve.