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Red Beans and Rice
4 from 105 votes

Red Beans and Rice

Red Beans and Rice features a blend of simmered red kidney beans and aromatic vegetables seasoned with paprika, thyme, oregano, and a hint of crushed red pepper. The mixture is cooked until vegetables are tender and served over cooked rice, creating a textured and flavorful vegetarian dish. This recipe offers a hearty meal option with depth from the combination of spices and vegetables softened by cooking, suitable for those looking for a filling meatless dish.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. While veggies are cooking, mash 1/2 cup of the red beans with a fork.
  3. 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.
  4. Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.

Notes

  • Enhance protein content by adding sautéed vegan or chicken andouille sausage as a topping or side.

Nutrition Information

Serving 1serving Calories 421kcal (21%) Carbohydrates 72g (24%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g (35%) Sodium 692mg (29%) Fiber 15g (60%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 421

% Daily Value*

Serving 1serving
Calories 421kcal 21%
Carbohydrates 72g 24%
Protein 16g 32%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Sodium 692mg 29%
Fiber 15g 60%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.