Vegan Red Beans and Rice

Name: Vegan Red Beans and Rice
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 2 tablespoons avocado or olive oil; 1 large onion; 6 cloves garlic; 5 celery stalks; 1 large green bell pepper; 1 pound dry red kidney beans; 3 bay leaves; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 teaspoon paprika; ¼ teaspoon ground cayenne pepper; ½ teaspoon black pepper; 2 chipotle peppers in adobo sauce; 2 teaspoons hot sauce; 6 cups vegetable broth; salt; cooked rice and sliced green onions

User Reviews

4.5

156 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
6 servings
Calories
202 kcal
Course
Dinner
Cuisine
American

Vegan Red Beans and Rice

Jasper Jordan

Report

This Vegan Red Beans and Rice recipe may not be traditional (see also: it's vegan), but it certainly is tasty, bold, and easy! Modified from Fat Free Vegan Kitchen.

Share:

I Made This!

117 people made this

Print

32 people printed this

Save this

93 people saved this

Ingredients

Servings

2 tablespoons avocado or olive oil
1 large onion finely diced (about 1 ½ cups)
6 cloves garlic minced
5 celery stalks finely diced (about 1 ½ cups)
1 large green bell pepper finely diced (about 1 ½ cups)
1 pound dry red kidney beans soaked in water overnight, drained, and rinsed
3 bay leaves
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon paprika
¼ teaspoon ground cayenne pepper plus more to taste
½ teaspoon black pepper
2 chipotle peppers in adobo sauce chopped
2 teaspoons hot sauce such as Tabasco, more to taste
6 cups vegetable broth
salt to taste
cooked rice and sliced green onions for serving

Add to Shopping List

Instructions

Heat the oil in a large Dutch oven or stockpot over medium high heat. Add in the onion and cook until very tender and beginning to brown, about 10 minutes.
Add in the garlic, celery, and bell pepper, and continue to cook until just softened, about 3 minutes.
Add in the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender and mushy (see notes about bean cooking time).
Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.

Notes

The age of your beans can greatly affect your cooking time. Older beans take longer to soften (and if they are too old, they might never soften to the point you’re looking for). If your beans seem like they’re never going to get to the tender/mushy stage—just go at them with a potato masher. I won’t tell anyone.
This dish is supposed to be spicy, but if you’re a heat-wimp, leave out the cayenne pepper and hot sauce to begin with—you can always add more later!
Slow Cooker Method: Place the soaked, drained, and rinsed beans in a large stockpot and cover with water. Bring to a boil and boil vigorously for 10 minutes. Drain and rinse. Add to slow cooker with all remaining ingredients (except the rice and green onions) and cook on high for 4-6 hours or low for 6-8, or until the beans are very tender and mushy. Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.

Nutrition Information

Show Details

Serving 1serving Calories 202kcal (10%) Carbohydrates 35g (12%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Sodium 849mg (35%) Fiber 7g (28%) Sugar 4g (8%)