Vegan Red Beans and Rice
This Vegan Red Beans and Rice recipe is packed with plant-based protein, it’s a breeze to throw together on a busy evening, and best of all it’s easy on the grocery budget. In less than an hour you can have a meat-free, dairy-free dinner that has that “cooked all day” flavor!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Southern
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 cup diced celery
- 1 cup diced carrot
- 6 cloves garlic, thinly sliced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of cayenne pepper
- 3 (15 oz.) cans dark/light red kidney beans, drained and rinsed
- 1 (13.5 oz.) can full fat coconut milk
- 1 1/4 cups vegetable broth
- 2 dried bay leaves
- 1 teaspoon lime juice or white wine vinegar
- Kosher salt
- fresh cracked pepper
Serve with:
- cooked white rice
- fresh chopped parsley or cilantro
Instructions
- Heat oil in a large pan over medium-high heat.
- Add onion, green pepper, celery, and carrot along with a couple pinches of salt and pepper.
- Cook, stirring frequently for 10 minutes.
- Add garlic, paprika, cumin, thyme, oregano, garlic powder, onion powder, and a pinch of salt and pepper. Cook, stirring frequently, for 1 minute.
- Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom of the pan.
- Add beans, coconut milk, veggie broth, and bay leaves along with a couple pinches of salt and pepper. Stir to combine and bring to a simmer over medium-high heat.
- Cover, reduce heat to low or medium-low, and simmer gently for 10 minutes.
- Then remove the lid, stir and let it simmer gently over medium-low for another 10 minutes.
- Add lime juice/vinegar and season to taste with salt and pepper.
- Serve with cooked white rice and garnish with fresh chopped parsley or cilantro.
Notes
Deglaze as needed. If veggies are sticking to the pan, try stirring more frequently or adding a splash of water/broth here and there to keep the ingredients loose.
Salt as desired. Salt is going to go a long way in boosting the flavors of this dish. Do not be afraid of the salt. Salt often and salt moderately.
Simmer as long as you can. The beauty of this recipe is getting those “cooked all day” flavors on the table in about an hour, but it also gets richer the longer it cooks. If you have extra time to let the flavors develop and meld, keep it on a low simmer for up to three hours. Just be sure to add extra broth as needed because the longer you simmer, the thicker it will get.
Nutrition
- Serving Size:
- Calories: 297
- Sugar: 2.7 g
- Sodium: 358.8 mg
- Fat: 15.2 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32.5 g
- Fiber: 8.8 g
- Protein: 11.5 g
- Cholesterol: 0 mg
Find it online: https://midwestfoodieblog.com/vegan-red-beans-and-rice/
