½ package Plant-Based Pulled Pork
3 T vegetable oil
½ c yellow onion, finely diced
1 green bell pepper, diced
2 celery stalks, finely chopped
1 tsp minced garlic
1 15oz can kidney beans
1 ½ c vegetable stock
1 tsp Creole or Cajun seasoning – more to taste
1 tsp paprika
Lime, cut into wedges
Salt and pepper
Long-grain white rice
Heat 1 tablespoon oil in a large non-stick skillet over high heat. Add Plant-Based Pulled Pork to the pan, spreading it out. Reduce heat to medium high.
Sauté for 2-3 minutes without stirring to create caramelization and crispy texture. Flip and repeat for another 2-3 minutes. Transfer to a plate and shred using two forks to create a pulled texture.
Lower heat to medium and add remaining 2 tablespoons of vegetable oil. Add onion and season with salt, stirring and cooking until it becomes translucent. Add green pepper and celery to the pan. Continue to stir occasionally until softened.
Add garlic, miso and Creole seasoning, paprika and a few grinds of pepper, stirring until combined. Stir in vegetable stock, beans and Plant-Based Pulled Pork. Bring to a boil, cover then reduce heat to low, simmering for 20 minutes until reduced.
To thicken, smash some beans with the back of a spoon and stir. Add up to ¼ cup of water if the mixture seems too thick.
Taste, seasoning with salt and pepper if desired. Serve with long grain white rice and a wedge of lime.