Description
A hearty and flavorful vegan red beans and rice dish, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 cup dried red beans
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 cup long-grain rice
- Salt and pepper to taste
Instructions
- Soak the beans overnight by placing them in a bowl and covering with water.
- Heat the vegetable oil in a large pot over medium heat until shimmering.
- Sauté the onion, garlic, and bell pepper for about 5 minutes until softened.
- Add the smoked paprika, thyme, and cayenne, letting them bloom for about 1 minute.
- Combine the soaked beans and vegetable broth in the pot, bringing to a simmer.
- Cook the rice by adding it along with salt and pepper, and simmer until the rice is fluffy, about 20 minutes.
- Check the dish; it’s done when the rice is tender and has absorbed most of the liquid.
Notes
Best eaten fresh the same day, but reheats well on the stove with a splash of broth. The flavors improve overnight.
- Prep Time: 480 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg