Vegan Red Beans and Rice Wholefully from wholefully.com
Description
Red beans and rice is a classic dish that originated in Louisiana. It's a hearty and flavorful meal that's perfect for feeding a crowd or meal prepping for the week. This recipe is made completely from scratch, so you'll get to enjoy the full depth of flavor that comes from cooking your own beans and using fresh ingredients.
Prep Time
This recipe requires some planning ahead, as you'll need to soak your beans overnight. The prep time for this dish is about 15 minutes, plus an additional 10 minutes to chop the vegetables.
Cook Time
The cook time for this recipe is about 3 hours, which includes time for cooking the beans and simmering the rice.
Ingredients
For the red beans: - 1 pound dried red kidney beans - 1 tablespoon olive oil - 1 onion, diced - 1 green bell pepper, diced - 3 stalks celery, diced - 4 cloves garlic, minced - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon paprika - 1/4 teaspoon cayenne pepper - 1 teaspoon salt - 6 cups water For the rice: - 2 cups long-grain white rice - 4 cups water - 1 teaspoon salt
Equipment
- Large pot - Colander - Cutting board - Sharp knife - Wooden spoon - Large saucepan with lid
Method
1. Rinse the beans and soak them in water overnight. Drain and rinse before using. 2. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery and cook until softened, about 5 minutes. 3. Add the garlic, bay leaf, thyme, paprika, cayenne, and salt to the pot and stir to combine. 4. Add the soaked beans and water to the pot and bring to a boil. 5. Reduce the heat to low and simmer, covered, for about 2-3 hours, or until the beans are tender and creamy. 6. While the beans are cooking, prepare the rice. Rinse the rice in a colander and add it to a large saucepan with the water and salt. 7. Bring the rice to a boil, then reduce the heat to low and simmer, covered, for about 18-20 minutes, or until the water is absorbed and the rice is tender. 8. Once the beans are cooked, use a wooden spoon to mash some of them against the side of the pot to thicken the sauce. 9. Serve the beans over the rice.
Notes
- This recipe makes a large batch, so it's perfect for meal prepping or feeding a crowd. - You can also freeze any leftovers for later. - If you prefer a spicier dish, add more cayenne pepper or hot sauce to taste.
Nutrition Info
This recipe makes about 10 servings. Each serving contains approximately: - 350 calories - 1g fat - 72g carbohydrates - 15g fiber - 17g protein
Recipe Tips
- Don't skip soaking the beans overnight. This step is important for ensuring that they cook evenly and have a creamy texture. - If you're short on time, you can use canned beans instead of dried. Just be sure to drain and rinse them before using. - Feel free to add any additional seasonings or vegetables that you like. This recipe is very customizable! - For a vegan version of this dish, simply omit the sausage or use a plant-based alternative.
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