Red Beans and Rice
This vegan red beans and rice recipe is made with pantry staples (most of which you probably have on hand). Even without meat, this dish is loaded with flavor and super filling.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons olive oil
- 2 cups chopped yellow onion
- 4 stalks of celery (chopped)
- 1 large green bell pepper (chopped)
- 1 cup sliced carrots
- 8 garlic cloves (minced)
- 1 bay leaf
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons sea salt
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper
- Shake of cayenne pepper (optional)
- 1 tablespoon red wine vinegar
- 3 cups cooked red kidney beans (drained and rinsed if using canned)
- 1 cup vegetable broth + more if needed
- cooked rice (for serving)
- fresh flat-leaf parsley (for garnish)
Instructions
- 1
Heat a large nonstick skillet over medium-high. Add oil. Once hot, add your onion, celery, bell pepper, carrot and garlic. Cook until onion is translucent and mixture is fragrant, about 10 minutes. Add in bay leaf, paprika, thyme, oregano, onion powder, garlic powder, sea salt, pepper and crushed red pepper. Toss to combine and then add red wine vinegar to the pan. Reduce heat.
- 2
While veggies are cooking, mash 1/2 cup of the red beans with a fork.
- 3
Add mashed beans, remaining 2 1/2 cups whole beans and vegetable broth to the pan. Bring mixture to a simmer and cook for about 8 minutes or until vegetables are tender, stirring occasionally. If mixture seems too thick, add a splash of more vegetable broth to thin it out a bit. Taste and season with additional salt and pepper, if needed.
- 4
Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.