1 onion, diced
1 red pepper, diced
2 cloves garlic, minced
2 tablespoons oil (I use coconut oil)
1/4-1 teaspoon cayenne pepper, to taste
1/2 teaspoon marjoram
1/4 teaspoon oregano
3/4-1 teaspoon onion powder
3/4-1 teaspoon garlic powder
1 tablespoon hot sauce (I use Texas Pete Hot Sauce, for twang not heat)
1 (14 ounce) can coconut milk
2 (15 ounce) cans dark red kidney beans
1 (14 ounce) can diced tomatoes
salt and pepper, to taste
1/2 (10 ounce) package vegan monterey jack cheese, grated or chopped
(I use Follow your Heart Monterey Jack Cheese)
1. Cook onion, garlic, and red pepper in oil until just soft. Add all other ingredients (except the cheese).
2. Cook for 10-30 minutes until it begins to reduce a bit and thicken up some. Cooking time depends on the tomatoes added, some have more juice than others.
3. Add the cheese, and stir until melted. Taste for seasonings. Pour over rice or mix with rice before hand.