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Rice with beans, sweet potato and cabbage

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Using a fork, lightly mash the sweet potatoes to thicken the sauce. If it’s too thick, add more water.
  4. Meanwhile, cook the rice in another pan, following the packets’ instructions. Set aside, covered.
  5. Combine the rice with the sweet potato sauce.
  6. Add the coriander and cider vinegar, then taste and season with salt & pepper, if needed.
  7. Combine well, then serve.