This meatless riff on a classic Creole dish is just the hearty, flavor-packed dinner we’ve been craving. Bell pepper, scallions, and garlic are sautéed until tender and fragrant, then coated in smoky blackening spices, rich tomato paste, paprika, and celery salt. Red beans and veggie stock are added; then, everything simmers until the beans are ultra-tender and saucy. It’s all served over rice to ensure not a drop of that saucy goodness goes to waste, and paired with tender, buttery braised kale, a dollop of sour cream, and a dash of hot sauce if you’re craving a little heat. Say hello to your new favorite comfort food!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Green Bell Pepper
2 unit
Scallions
1 clove
Garlic
13.4 ounce
Kidney Beans
4 ounce
Kale
½ cup
Jasmine Rice
1.5 ounce
Tomato Paste
1 teaspoon
Smoked Paprika
1 teaspoon
Celery Salt
1 tablespoon
Blackening Spice
3 unit
Veggie Stock Concentrate
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper