Vegetarian red beans and rice is a New Orleans-style dish that uses healthy vegetarian ingredients to please vegetarians and meat-lovers alike! Serve as a main course or side dish.
Kosher salt and fresh cracked black pepperto taste about 1 teaspoon of each
½teaspooncrushed red pepper
1pinchcayenne pepper(optional) or more if you like it spicy!
1tablespoonred wine vinegar
2cans cooked red beansdrained and rinsed (15.5-ounce cans)
1 ½cupsvegetable broth
cooked ricefor serving
fresh flat-leaf parsley or cilantro for serving
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion, celery, bell pepper, carrot, and garlic. Cook the vegetables until the onion is translucent and the mixture is fragrant about 7-10 minutes.
While the vegetables are cooking, use a potato masher to mash about half of the red beans.
Toss in the bay leaf and stir in the paprika, thyme, oregano, onion powder, garlic powder, salt, pepper, crushed red pepper, and cayenne pepper (if using). Stir until well combined, then add red wine vinegar to the pan.
Add in the beans and pour in the vegetable broth. Turn up the heat and bring the mixture up to a low boil. Reduce the heat and simmer, stirring occasionally. Cook for about 10 minutes or until the vegetables are tender.If the mixture is too thick, add a little more vegetable broth at a time to thin it out a bit. Give the beans a final taste and adjust seasoning as needed.
To serve, add some cooked rice to individual serving bowls and top with the red bean mixture. Garnish with fresh parsley, and enjoy!
Notes
Mash Half the Beans: use a potato masher to mash about half of the red beans. Mashing some of the beans gives the beans a thick creamy texture.Adjust Thickness: If the mixture is too thick, add a little more vegetable broth at a time to thin it out a bit. If too thin, simmer a bit longer.Adjust Seasonings: Give the beans a final taste and adjust seasoning as needed.How to Store and Freeze Red Beans and Rice: Add any leftovers to an airtight, freezer-safe container. Allow the beans and rice to cool completely in the refrigerator. Eat within three days, then freeze for up to 3 months.Reheat Vegetarian Red Beans and Rice: Reheat refrigerated or frozen beans quickly in the microwave or a saucepan on the stove.
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