Red Beans & Rice With Tvp

"This is from Bob's Red Mill. I like to use TVP now and again, it has a good amount of protein and iron in it, and it's such a versatile product. This involves dried beans so plan ahead or sub tinned. This is also a no-fat recipe (zero oil). I halved the original recipe as it made a whole heck of a lot. Adjust the chili powder based on the type you are using. (Prep time doesn't include over night soaking)."
photo by Wish I Could Cook photo by Wish I Could Cook
photo by Wish I Could Cook
Ready In:
1hr 30mins




  • Soak the beans in plenty of water overnight. Drain and rinse well.
  • Cook the soaked beans in a large pot with the onion, garlic and boiling water.
  • In a separate pot, cook the brown rice according to package directions.
  • After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
  • Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
  • Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.

Questions & Replies

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  1. We really liked this! I would disagree with another reviewer that said this was mild. I think it depends on how zippy your chili powder is. Mine had a real season to your liking. THis would be great as a taco filling too. Thanks for the great recipe Magpie diner.....
  2. As written, this recipe is quite mild. But that's good because you can always add more heat! I love healthy comfort food recipes and this one's a keeper. I don't cook with dried beans very often, but I should, so as easy and as good as this is, I think it's going to be showing up on the table frequently. Thanks for posting! Made for Veg*n Swap February 2011.


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