Vegan Red Beans and Rice
Creamy Vegan Red Beans and Rice. Budget-friendly, perfect for feeding a crowd or meal prepping for the week. Freezer-friendly, easy, and very tasty.
Servings: 6 people
Calories: 288kcal
Ingredients
- 1 lb dry red kidney beans soaked overnight, or 4 (15-ounce) cans
- Drizzle of olive oil
- 1 medium yellow onion small dice
- 1 medium green bell pepper small dice
- 4 stalks celery small dice
- 4 cloves garlic minced
- 2 chipotle peppers in adobo sauce canned, minced, or 1 tablespoon hot sauce (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 5 to 6 cups vegetable broth or 2 bouillon cubes plus 5 to 6 cups water
- Salt and freshly ground black pepper to taste
Optional for serving:
- Fresh lime juice to taste
- 6 cups cooked rice or quinoa rice
- Pickled red onion
Instructions
- For the soaked dry or canned beans: Drain and rinse the beans. Set aside.
- Cook aromatics: Heat the oil in a large saucepan over medium-high heat. Cook the onion, pepper, celery, and garlic for about 5 minutes, or until the onion is softened.
- Add chopped chipotle peppers (if using), thyme, oregano, bay leaves, smoked paprika, and cayenne. Cook for 1 minute, stirring constantly.
- For soaked dry beans: Add the beans and 5 cups vegetable broth and stir well. Reduce the heat, cover, and simmer for about 2 hours, or until the beans are softened. Stir occasionally and add more broth or water as needed. Remove the bay leaves once the beans are done cooking.
- For canned beans: Add the beans and about 2 cups vegetable broth or enough to cover the beans and stir well. Reduce the heat, cover, and simmer for about 10 minutes, or until the beans are flavorful. Stir occasionally and add more broth or water as needed. Remove the bay leaves once the beans are done cooking.
- Mash the beans with the side of a spatula or fork to make them creamier.
- Season the beans with lime juice, salt, and pepper. Serve them with rice, or quinoa rice. Garnish with chopped pickled red onion as desired.
Notes
-
- Nutrition info does not include rice.
- To soak dried beans: Add enough water to cover by about 2 inches. Soak for at least 8 hours or overnight in the fridge.
- Equipment: Invest in a basic vegetable chopper to save time. The prep time for this dish is 5 minutes with a chopper.
- For serving, layer the beans over a bed of Quinoa Rice for more protein and vitamins.
- Canned Chipotle Peppers in Adobo Sauce are widely available, inexpensive, and take this dish to the next level. I recommend adding some if you enjoy spice.
- Storage: Refrigerate Vegan Red Beans and Rice in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 288kcal | Carbohydrates: 52g | Protein: 18g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 1211mg | Fiber: 13g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 6mg
