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.
3cupscooked red kidney beansdrained and rinsed if using canned
1cupvegetable broth + more if needed
cooked ricefor serving
fresh flat-leaf parsleyfor garnish
Instructions
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.
While veggies are cooking, mash 1/2 cup of the red beans with a fork.
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.
Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.
Notes
If you want to add extra protein, feel free to sauté up some vegan andouille sausage to serve with this. If you eat meat, sliced andouille chicken sausage works great as well.