Tri-colored Vegan: Beans, Kale, Rice

  • 1 cup of kidney beans, dry
  • 1 cup basmati rice
  • 1 tsp turmeric
  • 1 cinnamon stick, and other spices if desired: bay leaf, cloves, cardamom pods
  • 1 onion, chopped
  • 2 cloves garlic, rough chopped
  • 1 pinch of cinnamon
  • 1 pinch of cardamom
  • 2 tomatoes, chopped
  • 1 bunch of kale, chopped
  1. Soak kidney beans in water overnight, or at least for 4 hours. This step can be omitted, but it is helpful.
  2. Cook beans with several inches of water in a rice cooker until tender.
  3. For the rice, bring rice, turmeric, spices, and 1 cup of water to a boil, then a simmer. Cook for a total of 15 minutes before removing the lid to let it dry out a bit, unless you like more mushy rice.
  4. For the bean “curry,” cook down the onion in some oil in a hot pan for 5 minutes. Add the cooked beans, garlic, salt, pepper, and cinnamon and cardamom if you have it, cook for another 2 minutes. Add the chopped tomatoes and cook covered, for 7 minutes.
  5. For the kale, stir fry in a wok with some water and oil. Make sure not to overcook — remove from the heat once the leaves turn an emerald green.
  6. Serve and enjoy!



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M Capetz

M Capetz

sustainable cooking and baking