Description
A flavorful and hearty vegan recipe for Red Beans and Rice, a classic Creole dish that is comforting and satisfying. This dish is seasoned with a blend of spices and herbs, creating a delicious meal perfect for any day of the week.
Ingredients
Scale
For the Red Beans:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cans (15 oz each) red kidney beans (drained and rinsed)
- 2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon hot sauce (optional)
For Serving:
- 2 cups cooked white rice
- 1 tablespoon apple cider vinegar or lemon juice
- 2 green onions (sliced for garnish)
- ¼ cup chopped fresh parsley
Instructions
- Heat olive oil and sauté vegetables: Heat olive oil in a large pot, sauté onion, bell pepper, and celery until softened.
- Add seasonings and beans: Stir in garlic, thyme, paprika, oregano, cayenne, black pepper, salt, kidney beans, broth, and bay leaf.
- Simmer and mash: Bring to a boil, simmer for 20–25 minutes, mash some beans for creaminess.
- Finish and serve: Stir in hot sauce, vinegar, adjust seasoning, and serve over cooked rice. Garnish with green onions and parsley.
Notes
- This recipe is traditionally made with Andouille sausage for non-vegan option.
- For added flavor, cook the rice with a bay leaf or a pinch of cumin.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
