This recipe for red beans and rice, a vegan take on a traditional New Orleans meal, is flavorful, filling, and ideal for a big meal.
Ingredients: 1 cup dried red beans. 4 cups vegetable broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 2 celery stalks, diced. 1 teaspoon thyme. 1 teaspoon oregano. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 bay leaves. 2 cups cooked brown rice. Green onions, chopped for garnish.
Instructions: Rinse and soak the red beans overnight or for at least 8 hours. In a large pot, combine soaked red beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until beans are tender. In a skillet, saut onion, garlic, bell pepper, and celery until softened. Add the sauted vegetables to the pot of red beans. Stir in thyme, oregano, smoked paprika, cayenne pepper, salt, and pepper. Add bay leaves. Simmer the mixture for an additional 30-45 minutes to let the flavors meld. Serve the red beans over cooked brown rice. Garnish with chopped green onions. Enjoy your Vegan New Orleans Red Beans and Rice!
Prep Time: 480 minutes
Cook Time: 90 minutes
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