Kidney Bean And Rice Stew
Recipe created by: Albert Bevia
Perfect on a cold day, this kidney bean and rice stew will keep you warm -- and your stomach happy. A medley of kidney beans, Spanish round rice, onions, and more are combined to create a delicious stew that will leave you running for seconds (and thirds). Kiva's Sweet Smoked Spanish Paprika mixed with ground cumin adds an extra punch of flavor.
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 1 green bell pepper
- 1 carrot
- 4 cloves garlic
- 1 tsp Kiva Sweet Smoked Spanish Paprika 2.30 grams
- 1/2 tsp ground cumin 1.25 grams
- 1/2 cup tomato sauce 115 grams
- 2 1/2 cups canned kidney beans 570 grams (400 grams drained)
- 3 1/2 cups vegetable broth 850 ml
- 1/2 cup uncooked round rice 110 grams
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Instructions
-
Roughly chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper and finely chop 1 carrot that´s been peeled
-
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
-
After 1 minute, add in the chopped vegetables into the stock pot, mix continuously with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp of Kiva's Sweet Smoked Spanish Paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce and season with sea salt & black pepper, mix and simmer
-
Once the tomato sauce has thickened, about 3 minutes, add in 2 1/2 cups of canned kidney beans (drained & rinsed), 3 1/2 cups of vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it a gentle mix
-
Once the broth comes to a boil, add in 1/2 cup uncooked Spanish round rice and give it one final mix, place a lid on the stock pot and lower to a low-medium heat, simmer until the rice is done (check package instructions), once the rice is cooked, remove the lid (if your stew looks too dry, add in a bit more broth), remove the stock pot from the heat
-
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!
This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork