Jerk Kidney Beans

Name: Jerk Kidney Beans
Prep time: 15 min
Total time: 15 min
Yield: Serves: 2 to 4
Ingredients: 1 tablespoon coconut oil (OF: ¼ cup/60 ml broth); 1 large yellow onion, diced; 1 tablespoon coconut oil (OF: ¼ cup/60 ml broth); 1 tablespoon coconut oil (OF: ¼ cup/60 ml broth); One 15-ounce (425 g) can red kidney beans, drained and rinsed; Half a 24-ounce (680 g) jar marinara sauce or one 14.5-ounce (411 g) can tomato sauce; 2 tablespoons Jerk Spices; One 14.5-ounce (411 g) can diced tomatoes with juice; Salt and black pepper; Half a 24-ounce (680 g) jar marinara sauce or one 14.5-ounce (411 g) can tomato sauce; Cooked brown rice (½ cup/100 g per serving); Salt and black pepper

Preparation info

Serves:
2 to 4

Difficulty
Easy
Ready in
15 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Confession: This started out as a semi-homemade meal, using half a jar of leftover tomato basil sauce and a can of red kidney beans. Turns out, adding jerk seasoning unites these two disparate ingredients so well that this is now a favorite quick weeknight meal served over rice or pasta with peas or steamed greens. If you like your food spicy, add another tablespoon or two of the Jerk Spices.

Ingredients

Spicy
Gluten-free
Vegan

Ingredients

Method