Vegan Kidney Bean Rice Pan
A simple and quick recipe when hunger is big and patience small.
Recipe Equipment
Ingredients
- 1/4 cup rice uncooked (50 g)
- 1/3 cup kidney beans canned (100 g)
- 1/2 cup eggplant 140 g
- 1/2 zucchini 140 g
- 1 red onion
- 3.5 fl.oz. creamy coconut milk 100 ml
Instructions
- First peel the onion and cut it into small cubes. Then sauté them in a pan.
- Meanwhile, cook the rice according to the packing instruction.
- Now wash the eggplant and zucchini and cut them into pieces.
- Add the vegetables to the onions. Let them sauté for a short time. Then drain the kidney beans, take them out of the can and add them to the vegetables in the pan. Let everything sauté briefly.
- Now pour the creamy coconut milk over the vegetables. Let everything simmer for about 10 minutes. Season well!
- Put the finished rice on a plate and pour the coconut milk and vegetable mixture over it.