Description
A delicious and hearty vegetarian red beans and rice dish, perfect for a comforting meal.
Ingredients
Scale
- 2 Tablespoons extra virgin olive oil
- 1 ½ cups yellow onion (finely diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 ribs celery (diced)
- 6 cloves garlic (minced)
- ½ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ⅛ teaspoon white pepper
- Pinch red pepper flakes (optional)
- Kosher salt (to taste)
- 2 Tablespoons tomato paste
- ½ Tablespoon hot sauce
- Few dashes vegetarian Worcestershire sauce (optional)
- 45 ounces canned red kidney beans (3 cans, 2 cans drained and rinsed)
- 1 bay leaf
- 2 cups vegetable stock
- 2 Tablespoons unsalted butter (optional)
- ¼ cup fresh parsley (chopped, plus more for garnish)
- ½ lime (juiced)
- Green onions (sliced, for garnish)
- 1 ¾ cups vegetable stock or water
- 1 cup basmati or jasmine rice
Instructions
- Heat a stock pot or Dutch oven over medium to medium-high heat and add oil. Saute the onion, peppers, and celery with a generous pinch of kosher salt, until softened, about 6-8 minutes.
- Stir in the minced garlic, spices (except bay leaf), and another pinch of salt. Saute for 1 minute. Then, add the tomato paste, hot sauce, and Worcestershire sauce, if using. Cook for another minute.
- Keep one can of beans in their liquid and gently smash to desired consistency (optional, but I find it adds texture and creates a thicker stew). Add the smashed beans and liquid to the pan, along with the remaining two cans of beans that have been drained and rinsed. Then, stir in the vegetable stock and add the bay leaf.
- Bring to a boil then reduce heat to a simmer for 20-25 minutes until thick. Stir in butter (if using), parsley, and a squeeze of lime juice. Taste test for salt levels after adding the lime.
- Serve with rice and additional fresh parsley or cilantro as a garnish, along with sliced green onions. Enjoy!
- While red beans are cooking, cook the rice by bringing the stock or water to a boil in a saucepan over medium heat. Add the rice, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff. Set aside until ready to serve with red beans.
Notes
- This dish can be served with additional hot sauce for those who enjoy more heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg