vegan red beans and rice

Pork

Vegan Red Beans and Rice

You'll never miss the meat with this vegan red beans and rice recipe. Filled with aromatics, spices and vegetable broth, it's a perfect centerpiece to a southern meal.

Ingredients

  • 1 pound dried red beans
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 6 cups vegetable broth
  • 2 bay leaves
  • 6 to 8 cups hot cooked rice
  • hot pepper sauce
  • thinly sliced green onions

Directions

  • Rinse and sort beans; soak according to package directions.
  • In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
  • Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
  • Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.

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