Vegan Red Beans and Rice
User Reviews
4.5
Vegan Red Beans and Rice
Description
This recipe uses a vegetable oil base to sauté onions until soft and lightly browned, then adds celery, bell pepper, and garlic until just softened. Soaked red kidney beans are combined with dried herbs and spices including bay leaf, thyme, oregano, paprika, cayenne pepper, and smoky chipotle peppers in adobo, along with hot sauce and vegetable broth. The mixture simmers for about two hours until the beans become very tender and develop a creamy texture.
The resulting red beans are spiced, smoky, and mildly spicy with a hearty mouthfeel from the long simmering. Serving the beans over rice and garnishing with green onion adds a fresh element and complementary texture. The combination is a filling vegan meal that mimics classic red beans and rice comfort food without meat.
Note that older beans may require longer cooking or mashing to reach tenderness. Heat levels can be adjusted by omitting or reducing cayenne and hot sauce initially, adding more to taste later. The recipe also offers a slow cooker method for convenience where beans and seasonings are cooked on low or high until tender, simplifying the process.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 onion finely diced (about 1 ½ cups, large
- 6 cloves garlic minced
- 5 celery finely diced (about 1 ½ cups, stalks
- 1 green bell pepper finely diced (about 1 ½ cups, large
- 1 pound red kidney beans soaked in water overnight, drained, and rinsed, dry
- 3 bay leaf
- 2 teaspoons thyme dried
- 2 teaspoons oregano dried
- 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
- rice for serving, cooked|sliced
- green onion for serving, cooked|sliced
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 beans affects cooking time; older beans take longer and may require mashing to reach desired tenderness.
- Adjust spiciness by omitting cayenne and hot sauce initially; add more later if desired.
- For convenience, a slow cooker method can be used: boil soaked beans, then cook with all ingredients on low or high until very tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 202kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 849mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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