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Homemade Vegan Red Beans And Rice recipe photo

Vegan Red Beans And Rice

This Vegan Red Beans And Rice is hearty, flavorful, and packed with protein!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Beans:
  • 1 pound dry red kidney beans soaked overnight
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 4 stalks celery diced
  • 3 cloves garlic minced
  • 5.5 cups vegetable broth plus more if needed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1.5 teaspoons smoked paprika
  • 0.25 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Fresh lime juice to taste, optional
  • 6 cups cooked rice
  • Chopped green onions for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring spoons
  • Knife and cutting board
  • Colander

Method
 

Directions: Vegan Red Beans And Rice
  1. Start by rinsing the soaked red kidney beans under cold water. Drain them well and set aside.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  3. Stir in the soaked kidney beans, dried thyme, dried oregano, bay leaves, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to coat the beans and vegetables in the spices.
  4. Add the vegetable broth to the pot, ensuring that the beans are fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 hour, or until the beans are tender. Stir occasionally, adding more broth or water if needed to keep the beans covered.
  5. After the beans are cooked, taste and adjust the seasoning as necessary. If you prefer a bit of acidity, add a splash of fresh lime juice to brighten the flavors.
  6. To serve, spoon a generous portion of the red beans over cooked rice. Garnish with chopped green onions for an extra pop of color and flavor.

Notes

  • For a lower sodium option, use low-sodium vegetable broth or make your own broth at home.
  • Swap olive oil for a cooking spray to reduce added fats if desired.
  • Include more veggies by adding chopped kale, spinach, or diced tomatoes to the pot.