Vegetarian Red Beans and Rice Recipe

If you're looking for a hearty, satisfying meal that's packed with flavor, this vegetarian red beans and rice recipe is perfect for you! This dish brings the spirit of New Orleans to your kitchen with bold spices, tender red beans, and fluffy rice. This dish is a plant-based powerhouse, perfect for any day of the week, and packed with all the rich flavors of traditional Louisiana cuisine without the meat.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours

Servings: 6 Servings

Calories: 407 kcal per serving

Ingredients

1 lb - dried red kidney beans or dried red beans
10 cups - water
1 tbsp - olive oil
1 - sweet onion
1 - green bell pepper
2 ribs - celery
2 tablespoons - tomato paste
3 cloves - garlic
1 ½ teaspoons - Cajun seasoning
½ tsp - smoked paprika
½ tsp - liquid smoke
1 - Thai chili
2 - bay leaves
1 tsp - salt
½ tsp - ground black pepper
1 tbsp - apple cider vinegar
3 cups - white rice
2 tablespoons - fresh parsley
3 - green onion
1 tsp - hot sauce

Instructions

Soak the red kidney beans overnight in water.
Heat olive oil in a large pot over medium heat. Sauté the onion, green bell pepper, celery, and garlic until softened.
Stir in Cajun seasoning, paprika, tomato paste, salt, and pepper. Cook for 1 minute.
Add soaked beans, water, chicken stock, hot sauce, Thai chili, and bay leaf. Bring to a boil.
Reduce the heat to low heat and simmer for 1 hour, stirring occasionally.
Cook white rice according to package instructions.
After the beans have softened, remove the lid and cook for a half hour, mix in the apple cider vinagar and mashing some of the beans to thicken the mixture.
Stir in fresh parsley and adjust seasoning as needed.
Serve over white rice, garnished with green onions.

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