American · Dinner
Vegetarian Red Beans and Rice
A Louisiana-style vegetarian bean dish where red kidney beans simmer slowly with the holy trinity of onion, celery and bell pepper, seasoned with thyme, bay and cayenne until creamy. Spooned over fluffy white rice and finished with scallion, delivering a savoury, mildly spiced Creole one-pot plate.
$2
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
458Calories
14.2gProtein
15.1gFat
73.4gCarbs
4.1gSugar
14.4gFiber
270mgSodium
0mgChol
2.2gSat Fat
612mgPotassium
96mgCalcium
3.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
vegan
gluten-free
egg-free
high-fiber
herb-salt
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Chop the onion, celery, bell pepper and garlic, and drain the cooked beans in a colander until no liquid drips.
2
Sweat
Warm the olive oil in a saucepan over medium heat and cook the onion, celery and bell pepper 6 minutes until softened and translucent.
3
Bloom
Add the garlic, thyme and cayenne to the pan and cook over medium heat 1 minute until the raw garlic smell goes and the oil turns fragrant.
4
Simmer
Add beans, vegetable stock and bay leaf, then simmer over medium-low heat 45 minutes, mashing some beans, until the liquid thickens into a creamy gravy.
5
Plate
Discard the bay leaf, spoon the beans over the warm white rice and scatter the sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cooked red kidney beans, drained
- 1 cup150g onion
- 2/3 cup80g celery
- 2/3 cup90g green bell pepper
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 1/2 cup360ml low-sodium vegetable stock
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 1/4 tsp1/4 tsp cayenne
- 1 1/2 cup270g cooked white rice
- 22 scallion
