Description
Vegan Red Beans and Rice is a hearty, plant-based twist on a Southern classic. Packed with smoky spices, tender beans, and fluffy rice, this one-pot comfort meal is rich in flavor and easy on the wallet.
Ingredients
- Red Kidney Beans: 1 1/2 cups dried or 3 cups canned, rinsed
- Olive Oil: 2 tablespoons
- Onion: 1 large, chopped
- Green Bell Pepper: 1 chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Smoked Paprika: 1 teaspoon
- Dried Thyme: 1 teaspoon
- Oregano: 1 teaspoon
- Cayenne Pepper: 1/4 teaspoon
- Bay Leaf: 1
- Liquid Smoke: 1/2 teaspoon (optional)
- Salt: 1 1/2 teaspoons
- Black Pepper: 1/2 teaspoon
- Vegetable Broth or Water: 4 cups
- Cooked White or Brown Rice: 3 cups
- Green Onions: For garnish
Instructions
- Preheat Your Equipment: Begin cooking your rice if not done already.
- Combine Ingredients: Heat olive oil in a large pot. Sauté onion, bell pepper, and celery for 6–8 minutes. Add garlic and all spices. Stir for 1 minute.
- Prepare Your Cooking Vessel: Ensure beans are soaked (if dried) or rinse canned beans.
- Assemble the Dish: Add beans, broth, bay leaf, and liquid smoke to the pot. Stir to combine.
- Cook to Perfection: Bring to a boil, reduce to a simmer, and cover. Simmer 1–1.5 hours (or 30 mins for canned beans) until tender.
- Finishing Touches: Remove bay leaf. Mash a portion of beans to thicken. Adjust seasoning as needed.
- Serve and Enjoy: Spoon over rice and garnish with green onions and hot sauce if desired.
Notes
- Use dried beans for better texture and control over salt.
- Mash some beans to create a creamier consistency.
- Store rice and beans separately to maintain best texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg