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vegetarian red beans and rice
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5 from 1 vote

Vegetarian Red Beans and Rice

Tasty vegetarian red beans and rice recipe with just the right amount of spice and smoke.
Prep Time1 day
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: American, Cajun, Creole, Southern
Servings: 12 1/2 cup
Calories: 255kcal

Ingredients

  • 1 lb small dried red beans picked over & rinsed
  • 3 tbsp unsalted butter
  • 1 onion chopped fine
  • 1 green bell pepper chopped fine
  • 2 celery stalks chopped fine
  • 3/4 tsp salt
  • 4 cloves garlic chopped
  • 2 chipotles in adobo sauce chopped fine
  • 2 tsp smoked paprika
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1/8 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar
  • 1 bunch green onions chopped
  • 2 cups white rice dry

Instructions

  • Soak the beans overnight. Combine dried beans with 2 quarts (8 cups) of water. Let soak at least 12 hours and up to 24 hours. Rinse beans.
  • Melt butter in Dutch oven or large soup pot. Add onion, bell pepper, celery and 1/2 teaspoon salt. Cook until vegetables are soft, about 7 minutes.
  • Add garlic, chipotles, paprika, thyme, bay leaves, cayenne and black pepper. Cook until fragrant, about 30 seconds.
  • Add beans and 9 cups of water. Bring to a boil. Reduce heat to a vigorous simmer and cook until liquid begins to thicken, about 45 minutes.
  • Add vinegar and remaining 1/4 teaspoon salt. Continue to simmer until thickened and creamy, about 30 more minutes.
  • Meanwhile, cook rice according to package instructions. Do not add salt, butter or oil for the nutrition information to match what is listed below.
  • Serve 1/2 cup beans over 1/2 cup cooked rice. Serve with plenty of green onion!

Notes

Nutrition Facts (per 1/2 cup beans + 1/2 cup rice): calories: 255, total fat: 3.7g, saturated fat: 2g, cholesterol: 8mg, sodium: 188mg, total carbohydrate: 46g, fiber: 6.7g, added sugar: 0g, protein: 10g, calcium: 55mg, potassium: 466mg, phosphorus: 170mg, oxalate: 20mg
Nutrition Facts (per 1/2 cup beans): calories: 152, total fat: 3.5g, saturated fat: 1.9g, cholesterol: 8mg, sodium: 187mg, carbohydrate: 23g, fiber: 6.4g, added sugar: 0g, protein: 8g, calcium:47mg, potassium: 438mg, phosphorus: 136mg, 18 mg oxalate
Inspired by America's Test Kitchen: Red Beans and Rice (and my trip to New Orleans!)