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We all need comforting dishes, especially during these challenging times. These Vegan Red Beans And Rice recipes are not only healthy and flavorful but also incredibly quick and easy to make at home! Learn more about this delicious vegan meal and how you can have it ready within an hour in this article.
Vegan Red Beans And Rice is a popular go-to comfort food. This recipe, on the other hand, is full of savory goodness. It’s very easy to make, comes together right in the Instant Pot, and is exceedingly tasty. Making savory dishes in the Instant Pot can be a breeze. This recipe is perfect for anyone looking to make a healthy meal ahead of time and reheat it when it gets cold.
Vegan Red Beans And Rice is a vegan dish that is not only delicious but also packed with nutrients. Red beans are an excellent source of protein, fiber, vitamins, and minerals. They are also low in fat and calories, making them an ideal choice for those on a weight-loss journey. Meanwhile, rice is a complex carbohydrate that provides long-lasting energy. This dish is perfect for athletes or anyone who needs an extra boost of energy throughout the day.
Step By Step InstructionsVegan Red Beans And Rice
Vegan Red Beans And Rice is a staple of both Cajun and Creole cuisine, traditionally made with kidney beans, sausage, and rice. This vegan version is just as flavorful, using red beans, spices, and vegetable broth to create a hearty dish that can be enjoyed any day of the week. Serve with a side of greens for a complete meal. Sprinkle with chopped fresh herbs, such as parsley or cilantro.
Ingredients
- 1 pound dry red kidney beans, soaked overnight
- 2 tablespoons cooking oil
- 1 medium yellow onion, diced
- 1 green bell pepper, cored and diced
- 2 medium stalks of celery, diced
- 6 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 tablespoon hot sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/8 teaspoon ground cayenne pepper
- 2 bay leaves
- 1 32-ounce container of vegetable broth
- 1 1/2 cups dry brown rice
- 1/2 teaspoon liquid smoke (optional)
Step By Step Instructions To Make Vegan Red Beans And Rice
Step 1
Prepare kidney beans by draining them and setting them aside.
Step 2
Heat oil in a large pot on medium heat. After the onion and bell pepper has become hot, add the celery and the bell pepper. About 8-10 minutes is enough time to cook vegetables until they are tender and slightly browned.
Step 3
Continue to cook for one minute longer, until the garlic is fragrant.
Step 4
Sprinkle the vegetable mixture evenly with salt, pepper, parsley, hot sauce, thyme, and paprika. Give it a minute to cook.
Step 5
Place kidney beans, bay leaves, and vegetable broth in a large pot. After bringing the mixture to a boil, lower the heat and simmer the mixture for 1 hour and 15 minutes. Allow to simmer for 15 minutes uncovered after removing the lid.
Step 6
Prepare rice according to the package directions while the beans are cooking.
Step 7
After the beans are ready, scoop about 1/4 of them into a blender or food processor and blend until smooth. Pour liquid smoke into the pot (if using). Continually stir.
Step 8
Add a sprinkle of chopped parsley and a scoop of rice to the beans.
Conclusion
This vegan red beans and rice recipe is sure to have your palate singing with delight. With just a few simple ingredients you can create a delicious, hearty weeknight meal that’s both nutritious and flavorful. Not only is this dish easy to prepare but it also packs plenty of nutrients, making it the perfect option for any health-conscious foodies looking for a satisfying meal. So why not try out this tasty vegan red beans and rice recipe tonight and experience amazing flavor?
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Vegan Red Beans And Rice Recipe
Ingredients
- 1 pound dry red kidney beans, soaked overnight
- 2 tablespoons cooking oil
- 1 medium yellow onion, diced
- 1 green bell pepper, cored and diced
- 2 medium stalks of celery, diced
- 6 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 tablespoon hot sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/8 teaspoon ground cayenne pepper
- 2 bay leaves
- 1 32-ounce container of vegetable broth
- 1 1/2 cups dry brown rice
- 1/2 teaspoon liquid smoke (optional)
Instructions
- Prepare kidney beans by draining them and setting them aside.
- Heat oil in a large pot on medium heat. After the onion and bell pepper has become hot, add the celery and the bell pepper. About 8-10 minutes is enough time to cook vegetables until they are tender and slightly browned.
- Continue to cook for one minute longer, until the garlic is fragrant.
- Sprinkle the vegetable mixture evenly with salt, pepper, parsley, hot sauce, thyme, and paprika. Give it a minute to cook.
- Place kidney beans, bay leaves, and vegetable broth in a large pot. After bringing the mixture to a boil, lower the heat and simmer the mixture for 1 hour and 15 minutes. Allow to simmer for 15 minutes uncovered after removing the lid.
- Prepare rice according to the package directions while the beans are cooking.
- After the beans are ready, scoop about 1/4 of them into a blender or food processor and blend until smooth. Pour liquid smoke into the pot (if using). Continually stir.
- Add a sprinkle of chopped parsley and a scoop of rice to the beans.