Red Beans And Rice

Prep:10minCook:18min

This vegan red beans and rice recipe is made with pantry staples (most of which you probably have on hand). Even without meat, this dish is loaded with flavor and super filling. Add more broth and mash more beans to make it saucier.

Updated at: Thu, 17 Aug 2023 13:06:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories313.9 kcal (16%)

Total Fat8.4 g (12%)

Carbs47.5 g (18%)

Sugars8 g (9%)

Protein14.3 g (29%)

Sodium786.9 mg (39%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat a large nonstick skillet over medium-high. Add oil. Once hot, add your onion, celery, bell pepper, carrot and garlic. Cook until onion is translucent and mixture is fragrant, about 10 minutes. Add in bay leaf, paprika, thyme, oregano, onion powder, garlic powder, sea salt, pepper and crushed red pepper. Toss to combine and then add red wine vinegar to the pan. Reduce heat.

Step 2

While veggies are cooking, mash 1/2 cup of the red beans with a fork.

Step 3

Add mashed beans, remaining 2 1/2 cups whole beans and vegetable broth to the pan. Bring mixture to a simmer and cook for about 8 minutes or until vegetables are tender, stirring occasionally. If mixture seems too thick, add a splash of more vegetable broth to thin it out a bit. Taste and season with additional salt and pepper, if needed.

Step 4

Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.

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