Vegan Red Beans and Rice
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Vegan Red Beans and Rice

1. Dry red kidney beans - 1 (16 ounce) package
2. Celery, chopped - 3 stalks
3. Onion, coarsely chopped - 1 medium
4. Green bell pepper, chopped - 1
5. Garlic, peeled - 6 large cloves
6. Vegetable oil - 2 tablespoons
7. Dried thyme - 2 teaspoons
8. Dried oregano - 1 teaspoon
9. Ground black pepper - ½ teaspoon
10. Ground cumin - ½ teaspoon
11. Cayenne pepper - ¼ teaspoon
12. Water, divided - 8 cups
13. Liquid smoke flavoring - 4 dashes
14. Bay leaves - 2
15. Uncooked white rice - 1 cup
16. Salt to taste - 1 cup

How to cook deliciously - Vegan Red Beans and Rice

1. Stage

Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.

2. Stage

Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.

3. Stage

Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.

4. Stage

Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.

5. Stage

Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

6. Stage

Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.