This is a plant-based version of Picadillo, a tasty and flavor-packed stew common in Cuba, Puerto Rico, but also made in many Latin American countries.

Vegan kidney bean picadillo recipe with rice

Picadillo is typically made with ground meat, but we’ve swapped in kidney beans for a vegan and vegetarian-friendly, high fiber version. (Find our meat-based version here.)

Our vegan picadillo recipe has no added oils or fats (except for the minimal amount in the olives), making it perfect for those following the Starch Solution Diet, the Plant-Strong, Engine 2 Diet, as well.

This recipe is full of flavor, easy to make, and a hearty, filling plant-based kidney bean recipe I think you’ll love as much as we did!

Vegan kidney bean picadillo recipe with rice

Vegan Kidney Bean PIcadillo Recipe

Servings 4 -6 servings


  • 2 14 oz cans kidney beans rinsed and drained. (Or about 3 cups cooked kidney beans)
  • 1 jar Mesa de Vida Smoky Latin Recipe Starter & Cooking Sauce
  • 1/4 cup raisins
  • 1/4 cup sliced green olives
  • salt to taste
  • 1/2 cup water or broth
  • hot cooked rice, mashed or sauteed diced potatoes for serving


  • Add the kidney beans, Mesa de Vida recipe starter sauce, raisins, olives, salt, and water to a saucepan over medium heat. Bring to a simmer, cover and cook on low for 20 minutes.
  • Remove the lid, and mash the beans with the back of a fork, or a potato masher until the beans are mashed, but not completely smooth. Leave a little texture in there!
  • If the bean mixture has too much liquid for your tastes, simply leave the lid off and continue to cook until thickened to your liking; if the bean mixture is too thick, stir in a bit more water.
  • Serve over rice or potatoes and enjoy!

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