Creamy Smoky Red Beans with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Smoky Red Beans with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Smoky Red Beans with Brown Rice

Enjoy a hearty and comforting dish featuring creamy red beans infused with smoky spices, perfectly balanced with nutty brown rice and protein-packed tempeh. This dish delivers a warm, rich flavor profile with a subtle creamy finish that makes it satisfying for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

638kcal
Protein
39.3g
Fat
21.7g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red kidney beans

100g tempeh

1/2 cup cooked brown rice

1/4 cup unsweetened coconut milk

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

Pinch of salt

Pinch of black pepper

1 tsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat. Crumble the tempeh into the pan and sauté for 4-5 minutes until it begins to brown slightly.

  • 2

    Stir in the smoked paprika, garlic powder, and onion powder, allowing the spices to toast for about 1 minute to enhance their flavor.

  • 3

    Add the cooked red kidney beans and gently mix with the tempeh and spices. Pour in the unsweetened coconut milk to create a light creaminess, stirring to combine.

  • 4

    Allow the mixture to simmer for 3-4 minutes so the flavors meld together. Season with a pinch of salt and black pepper.

  • 5

    Warm the cooked brown rice separately if needed. Serve the creamy, smoky red bean and tempeh mixture over the brown rice, and enjoy a heartwarming meal.

Creamy Smoky Red Beans with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Smoky Red Beans with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Smoky Red Beans with Brown Rice

Enjoy a hearty and comforting dish featuring creamy red beans infused with smoky spices, perfectly balanced with nutty brown rice and protein-packed tempeh. This dish delivers a warm, rich flavor profile with a subtle creamy finish that makes it satisfying for any meal of the day.

NUTRITION

638kcal
Protein
39.3g
Fat
21.7g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red kidney beans

100g tempeh

1/2 cup cooked brown rice

1/4 cup unsweetened coconut milk

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

Pinch of salt

Pinch of black pepper

1 tsp olive oil

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat. Crumble the tempeh into the pan and sauté for 4-5 minutes until it begins to brown slightly.

  • 2

    Stir in the smoked paprika, garlic powder, and onion powder, allowing the spices to toast for about 1 minute to enhance their flavor.

  • 3

    Add the cooked red kidney beans and gently mix with the tempeh and spices. Pour in the unsweetened coconut milk to create a light creaminess, stirring to combine.

  • 4

    Allow the mixture to simmer for 3-4 minutes so the flavors meld together. Season with a pinch of salt and black pepper.

  • 5

    Warm the cooked brown rice separately if needed. Serve the creamy, smoky red bean and tempeh mixture over the brown rice, and enjoy a heartwarming meal.