How to Make Vegetarian Red Beans and Rice - A Step-by-Step Guide

Vegetarian red beans and rice is a classic dish that originated in the Southern United States. It's a delicious and flavorful meal that is perfect for a cozy night in or for entertaining guests. This recipe is a vegetarian twist on the traditional Louisiana-style red beans and rice, and it's just as satisfying and hearty as the original.

This dish is packed with protein and fiber from the red beans and rice, making it a nutritious and filling option for anyone looking to incorporate m...

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Ingredients

  • ½ pound dried kidney beans, rinsed
  • ½ pound dried pinto beans, rinsed
  • 4 cups water
  • 4 cups vegetable broth
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 (14.5 ounce) can diced tomatoes, with liquid
  • 1 (4 ounce) jar chopped pimento peppers, drained
  • 1 (4 ounce) can diced green chiles
  • 1 large green bell pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • ¼ cup snipped fresh parsley
  • 1 tablespoon vinegar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes, or more to taste
  • ¼ teaspoon ground cumin, or more to taste
  • ¼ teaspoon hot pepper sauce, or more to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 30 mins
  • Additional Time: 1 hr
  • Total Time: 3 hrs 50 mins
  • Servings: 10
  • Yield: 10 servings

  • Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
  • Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
  • Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.
  • Nutrition

    198 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 631mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 9g
    • Total Sugars: 6g
    • Protein: 12g
    • Vitamin C: 62mg
    • Calcium: 85mg
    • Iron: 4mg
    • Potassium: 876mg