Kidney Bean Bonanza

This vegetarian bake layers brown rice and kidney beans under a creamy sauce made entirely from blended hazelnuts (filberts), herbs, and a whisper of curry powder. No dairy, no cream, just nuts and water blended smooth. It’s plant-based protein stacked three ways: beans, rice, and two kinds of nuts.

The hazelnut sauce is where this recipe gets interesting. Blending filberts with water, sunflower oil, tarragon, basil, and curry powder creates a rich, velvety coating with an earthy, slightly sweet flavor that you’d never guess came from a handful of nuts and a quick spin in the blender.

Cashew pieces scattered on top before baking toast in the oven and add a buttery crunch that contrasts with the soft beans and rice underneath. Fifteen minutes covered in the oven is enough to meld everything together without drying out the sauce.

Chef Tips

• Use pre-cooked brown rice and canned (drained) kidney beans to hit that 30-minute timeline. Cooking both from scratch would add over an hour.
• Blend the hazelnut sauce until completely smooth. Any gritty bits will stand out against the soft texture of the beans and rice.
• The tarragon is unusual in a curry-spiced dish but adds an anise-like brightness that keeps the sauce from feeling heavy. Don’t substitute dried parsley; it won’t have the same effect.

Variations

• Almond version: Swap the filberts for blanched almonds if hazelnuts aren’t available. The sauce will be milder but still creamy.
• Spicier kick: Double the curry powder and add a pinch of cayenne to the sauce for more heat.
• Add greens: Stir a handful of chopped spinach or kale into the rice and bean mixture before baking for extra nutrition and color.