Vegan Red Beans & Rice

One of those rich, flavorful dishes is Vegan Red Beans & Rice, which can be seen as an extension of Louisiana Creole cuisine. It contains red kidney beans, vegetables, and spices to make a stew that is savory and rich. The rice brings the flavors together and comforts the food. This meat-free variety saves on the meat but doesn’t sacrifice anything in taste. Spices like smoked paprika, thyme, and garlic add depth; the basic spices are celery, onion, and bell pepper. Vegan Red Beans & Rice is satisfying, cost-efficient, and can be whipped together with the use of uncomplicated ingredients.

STATS

• Diet: Vegan
• Course: Main Course
• Cuisine: Creole-inspired Vegan
• Time for prep: 15 minutes
• Cooking time: 1 hour
• Working time (total): 1 hour 15 minutes
• Size/serving: 1 bowl
• Level of difficulty: Easy
• Mode of cooking: Stovetop and boiling
• Total yield: 6 servings

EQUIPMENT

• Large pot/Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups &spoons
• Medium pot with lid (for rice)
• Colander

INGREDIENTS

For the red beans:

• 1 tablespoon olive oil
• One large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• One teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• Two 15-ounce cans red kidney beans, drained and rinsed
• 4 cups vegetable broth
• 2 bay leaves
• Salt and black pepper, to taste

For the rice:

• 2 cups long-grain white rice
• 1/2 teaspoon salt
• 4 cups water/vegetable broth

For garnish:

• Chopped fresh parsley
• Hot sauce (optional)

INGREDIENT NOTES

Olive oil:

• Gives depth and aids in making vegetables not sticky.

Onion:

• The best about sweetness and depth work is the yellow or white onion.

Bell pepper:

• Green pepper is traditional, but the red or yellow will produce a sweeter profile.

Celery:

• Usage is vital to the Creole flavoring foundation and provides texture as well.

Garlic:

• Fresh cloves give the best flavor, vary according to taste.

Smoked paprika:

• Brings in a smokiness that resembles the flavors of the classic meat.

Thyme and oregano:

• Provide herbal notes that neutralize the beans, which are earthy.

Cayenne pepper:

• Optional spice; reduce or omit to taste according to personal level of heat tolerance.

Tomato paste:

• Thickens and enriches the sauce.

Red kidney beans:

• Canned beans may be used because of their quickness, or dried beans may be cooked first.

Vegetable broth:

• Salt levels are kept under control with low-sodium.

Bay leaves:

• Add a delicate herb flavor to the dish.

Rice:

• Long-grain white rice is customary, but to add fiber, brown rice may be substituted.

INSTRUCTIONS:

1. Heat the oil from the olives in a big pot over moderately high heat.
2. Add the sliced onion, garlic, bell pepper, & celery.
3. Cook till the vegetables are tender, seven to eight minutes.
4. Add the cayenne pepper, smoked paprika, thyme, oregano, & garlic and stir.
5. Cook till aromatic, about one minute.
6. Cook, stirring often, for two minutes after adding the tomato paste.
7. Add the bay leaves, vegetable broth, & red kidney beans and stir.
8. Bring it to a boil now, then turn down the heat.
9. Cook uncovered for forty-five minutes, stirring occasionally, till the beans are tender & the flavors combine.
10. Till the beans are baked, prepare the rice.
11. In a medium pot, mix the rice, water or broth, & salt. Bring to a boil.
12. Reduce the flame to a low setting, cover, and let it bake for fifteen minutes/till all the liquid is absorbed. After
13. turning off the heat, give it five minutes to rest.
14. Remove the bay leaves from the beans.
15. Use salt and pepper to taste and adjust the level of spice.
16. Over a scoop of rice, serve the red beans. If preferred, garnish with spicy sauce & fresh parsley.

TIPS

• Impact some beans with a spoon while cooking to get a more creamy texture.
• Include vegan sausage pieces in a heartier option.
• Choose brown for the whole grain option – just add a little extra cooking time.
• Letting the beans rest for 10 minutes before serving will give the best flavor combination.

DATA STORAGE

Refrigerate:

• Store for the next at least four days in a tightly sealed jar.

Freezer:

• Beans keep nicely in the freezer for a minimum of two months. To keep rice from becoming mushy, store it separately. Before reheating, let it thaw overnight.

FAQS

Is it feasible for me to add more spice to this?

• Sure, addu more cayenne pepper or some hot sauce.

Or can I substitute with black beans?

• Yes, but slightly different in flavor, as compared to the classic variant.

Is white rice required?

• No, but you can substitute the brown rice, quinoa, or cauli rice.

Is this cookable in a slow cooker?

• Certainly, it has to be cooked on low for six to eight hours after the vegetables and spices are sauteed.

NUTRITIONAL INFORMATION (per serving)

Calories: 310
Protein: 12g
Carbohydrates: 58g
Dietary Fiber: 11g
Total Fat: 5g
Saturated Fat: 0.7g
Cholesterol: 0mg
Sodium: 420mg