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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 d
Cook Time2 hrs 30 mins
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 4 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!)