Vegan Red Beans and Rice
Ingredients
The base
-
2
Tbsp
olive oil
-
1
medium
yellow onion
-
1
medium
bell pepper
-
4
stalks
celery
-
4
cloves
garlic
-
1
lb
dry red beans
-
6
cups
vegetable broth
The spices
-
1
tsp
thyme
-
1
tsp
oregano
-
1
whole
bay leaf
-
½
Tbsp
smoked paprika
-
about 10-15
cranks
freshly cracked pepper
-
pinch
cayenne pepper
To serve
-
6
cups
cooked rice
-
1
bunch
green onions, sliced
Instructions
- Soak the beans overnight in a large pot covered with water.
- Dice the celery, bell pepper, onion, and mince the garlic.
- Sauté the vegetables in olive oil until softened.
- Drain and rinse the soaked beans, then add them to the pot with the vegetables.
- Add vegetable broth, thyme, oregano, bay leaf, smoked paprika, pepper, and cayenne to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for at least two hours.
- Mash some beans to thicken the mixture and simmer for an additional 30 minutes.
- Serve the beans over cooked rice and top with sliced green onions.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
520
Total fat
6.2g
Total carbohydrates
96.27g
Total protein
21.55g
Sodium
1665.82mg
Cholesterol
0mg
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