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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!