Red Beans and Rice Vegetarian
Get ready to savor the ultimate comfort food with this hearty and flavorful Vegetarian Red Beans and Rice recipe! A plant-based twist on a Southern classic, this dish features tender red kidney beans simmered in a soul-warming blend of smoked paprika, oregano, thyme, and cumin, alongside a fragrant trio of onions, bell peppers, and celery—the holy trinity of Creole cooking. Paired with perfectly steamed long-grain rice, this one-pot wonder offers a wholesome, protein-packed meal that's perfect for weeknight dinners or meal prep. Garnished with fresh parsley and a touch of optional hot sauce, this recipe is vegan-friendly, easy to prepare, and brimming with bold, smoky flavors sure to delight your taste buds. Whether you're embracing Meatless Monday or craving a satisfying bowl of comfort, Vegetarian Red Beans and Rice checks all the right boxes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground thyme
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional)
- 3 cups cooked red kidney beans, rinsed and drained
- 4 cups vegetable broth
- 1.5 cups long-grain white rice
- 1 piece bay leaf
- hot sauce (optional, for serving)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the smoked paprika, oregano, thyme, cumin, and cayenne pepper (if using). Stir and toast the spices for 30 seconds to release their flavor.
Stir in the red kidney beans and vegetable broth, scraping any bits from the bottom of the pot to deglaze.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
While the beans are simmering, rinse the rice thoroughly under cold water until the water runs clear.
In a separate pot, bring 3 cups of water and a pinch of salt to a boil. Add the rinsed rice and the bay leaf, then cover and lower the heat to a simmer.
Cook the rice for 15-20 minutes, or until the water is fully absorbed. Remove the pot from heat and let the rice sit for 5 minutes before fluffing it with a fork. Discard the bay leaf.
Once the bean mixture has thickened slightly, taste and adjust seasoning with salt and pepper as needed.
To serve, spoon a generous helping of rice into a bowl or plate, then ladle the red beans on top.
Garnish with fresh parsley and a drizzle of hot sauce if desired. Enjoy your hearty vegetarian red beans and rice!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 25.3 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5251 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
