Red Beans and Rice

Name: Red Beans and Rice
Prep time: 10 min
Cook time: 18 min
Yield: 4 serving
Ingredients: 2 Tablespoons olive oil; 2 cups chopped yellow onion; 4 stalks of celery; 1 large green bell pepper; 1 cup sliced carrots; 8 garlic cloves; 1 bay leaf; 2 teaspoons paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon onion powder; ½ teaspoon garlic powder; 1 ½ teaspoons sea salt; ½ teaspoon pepper; ½ teaspoon crushed red pepper; Shake of cayenne pepper; 1 tablespoon red wine vinegar; 3 cups cooked red kidney beans; 1 cup vegetable broth + more if needed; cooked rice; fresh flat-leaf parsley

User Reviews

4.0

105 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
421 kcal
Course
Lunch

Red Beans and Rice

Odette Barnes

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This vegan red beans and rice recipe is made with pantry staples (most of which you probably have on hand). Even without meat, this dish is loaded with flavor and super filling.

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Ingredients

Servings

2 Tablespoons olive oil
2 cups chopped yellow onion
4 stalks of celery chopped
1 large green bell pepper chopped
1 cup sliced carrots
8 garlic cloves minced
1 bay leaf
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons sea salt
½ teaspoon pepper
½ teaspoon crushed red pepper
Shake of cayenne pepper optional
1 tablespoon red wine vinegar
3 cups cooked red kidney beans drained and rinsed if using canned
1 cup vegetable broth + more if needed
cooked rice for serving
fresh flat-leaf parsley for garnish

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Instructions

Heat a large nonstick skillet over medium-high. Add oil. Once hot, add your onion, celery, bell pepper, carrot and garlic. Cook until onion is translucent and mixture is fragrant, about 10 minutes. Add in bay leaf, paprika, thyme, oregano, onion powder, garlic powder, sea salt, pepper and crushed red pepper. Toss to combine and then add red wine vinegar to the pan. Reduce heat.
While veggies are cooking, mash 1/2 cup of the red beans with a fork.
Add mashed beans, remaining 2 1/2 cups whole beans and vegetable broth to the pan. Bring mixture to a simmer and cook for about 8 minutes or until vegetables are tender, stirring occasionally. If mixture seems too thick, add a splash of more vegetable broth to thin it out a bit. Taste and season with additional salt and pepper, if needed.
Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.

Notes

If you want to add extra protein, feel free to sauté up some vegan andouille sausage to serve with this. If you eat meat, sliced andouille chicken sausage works great as well.

Nutrition Information

Show Details

Serving 1serving Calories 421kcal (21%) Carbohydrates 72g (24%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 692mg (29%) Fiber 15g (60%) Sugar 8g (16%)