Description
Spice up your weeknight with this hearty vegan twist on a classic Creole stew. Beans, smoky spices, and a touch of liquid smoke create a flavorful and satisfying dish.
Ingredients
Units
Scale
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion
- 1 bell pepper
- 4-6 cloves garlic
- 1 small jalapeño
- 1 cup (237 ml) vegetable broth
- 1 cup (237 ml) kidney beans
- 1 can (411 g) fire roasted tomatoes
- 1 tsp liquid smoke
- 3 bay leaves
- 1 tbsp (15 ml) smoked paprika
- 2 tsp dried marjoram
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- Salt
- Pepper
- White or brown rice
- Quinoa
- Cilantro leaves
Instructions
- Turn the IP sauté function on.
- Once hot, add olive oil. Once heated, add onions and peppers. Cook for 4-6 minutes, stirring often.
- Then add garlic and jalapeño. Cook for an additional 30 seconds.
- Turn the machine off.
- Add broth, beans, tomatoes, liquid smoke, and seasonings. Stir well to combine.
- Place the lid on and lock. Turn the venting knob to sealed.
- Press the manual button and set the time for 16 minutes.
- Allow the machine to naturally release for approximately 11 minutes after cooking is complete.
- Once done, carefully open the lid.
- Taste and add salt and pepper as needed.
- Place a bed of rice or quinoa on the bottom of each plate and top with beans.
- Garnish with cilantro.
- Serve.
Notes
- For a deeper smoky flavor, toast the paprika and marjoram in a dry pan before adding to the pot.
- If you don’t have liquid smoke, you can add a pinch of smoked salt or a few dashes of your favorite hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and will taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 15
- Protein: 15