Vegan Red Beans and Rice
User Reviews
4.8
-
Prep Time
1 d
-
Cook Time
3 hrs
-
Total Time
1 d 3 hrs
-
Servings
6 to 8 servings (about 10 cups total)
-
Calories
51968 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Vegan Red Beans and Rice
Description
The recipe starts with soaking dry red beans overnight to reduce cooking time. The next day, diced celery, bell pepper, onion, and garlic are sautéed in olive oil to form a flavorful base. The drained beans are then added along with vegetable broth and a mix of herbs and spices including thyme, oregano, bay leaf, smoked paprika, freshly cracked black pepper, and a pinch of cayenne for mild heat.
The mixture is brought to a boil, then simmered for at least two hours to develop a rich broth and tender beans. Frequent stirring prevents sticking. The dish is completed by serving the beans over cooked rice and garnishing with green onions, providing texture contrast and fresh flavor.
This recipe provides a warming, satisfying vegan meal that can be prepared ahead and improves in flavor over time. Using a flavorful vegetable broth base contributes depth and rounds out the savory notes.
Ingredients
- 2 Tbsp olive oil $0.32
- 1 yellow onion $0.52, medium
- 1 bell pepper $0.97, medium
- 4 talks celery $0.50
- 4 cloves garlic $0.32
- 1 lb red beans $1.59, dry
- 6 cups vegetable broth $0.78
- 1 tsp thyme $0.10
- 1 tsp oregano $0.10
- 1 bay leaf $0.15, whole
- 1/2 Tbsp smoked paprika $0.15
- black pepper $0.05, freshly cracked, about 10-15 cranks of a pepper mill
- pinch cayenne pepper $0.02
- 6 cups rice $1.04, cooked
- 1 bunch green onion $0.79, sliced
Instructions
- The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night.
- When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).
- Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.
- Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.
- After two hours (or longer if desired) the beans should be soft and tender. Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken.
- To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired.
Notes
- Using Better Than Bouillon brand soup base helps create a rich vegetable broth for the beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings (about 10 cups total)
Amount Per Serving
Calories 51968 kcal
% Daily Value*
| Serving | 10Cups | |
| Calories | 519.68kcal | 26% |
| Carbohydrates | 96.27g | 32% |
| Protein | 21.55g | 43% |
| Fat | 6.2g | 10% |
| Sodium | 1665.82mg | 69% |
| Fiber | 16.67g | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
