A Cajun-inspired one pot wonder packed full of beans, brown rice, peppers, and warm spices. A stand out vegan dish that is great on its own but that will easily compliment any grilled meat of fish, making it a perfect all round family favourite.
Based on 4 servings, adjust as needed.
Heat the olive oil in a large, wide-based pan on a medium heat. Add the onion, red pepper and celery. Add a pinch of salt and cook for 5-6 minutes until translucent. Add the crushed garlic and cook for a further few minutes.
Make up the vegetable stock and keep warm.
Reduce the heat under the veggies slightly. Add the cajun spice mix and tomato puree. Stir well to cook out the spices and coat the vegetables. Add the rice the drained kidney beans and the hot vegetable stock before bringing to a simmer, covering and cooking until the rice is tender and all the liquid is absorbed. About 15 minutes.
Finally, add the frozen green beans, stir them into the cooked rice and cook until they are defrosted (5 mins or so). Season with the lime juice *and serve while piping hot, with a spoonful of vegan yoghurt if using.