Vegan Red Beans and Rice
A comforting and hearty dish bursting with flavors that everyone will enjoy. Perfect for busy days or cozy gatherings.
Ingredients
Main Ingredients
- 1 1/2 cups dried red kidney beans or 3 cups canned, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1/2 teaspoon liquid smoke (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth or water
- 3 cups cooked white or brown rice
- green onions, for garnish
Instructions
Preparation
- Begin cooking your rice if not done already.
- 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.
- Ensure beans are soaked (if dried) or rinse canned beans.
Cooking
- Add beans, broth, bay leaf, and liquid smoke to the pot. Stir to combine.
- Bring to a boil, reduce to a simmer, and cover.
- Simmer for 1–1.5 hours (or 30 minutes for canned beans) until tender.
- Remove bay leaf. Mash a portion of beans to thicken.
- Adjust seasoning as needed. Spoon over rice and garnish with green onions and hot sauce if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days or freeze portions for up to three months. For added freshness, use herbs like parsley or cilantro.