Vegetarian Red Beans and Rice Recipe

Who says a hearty red beans and rice dish has to be laden with unhealthy, greasy sausage?  Try this vegetarian option, which is not only packed with good, healthy ingredients but is also full of flavor.  Serve with nice, hot cornbread for a complete meal.

TO SOAK DRIED BEANS: Pour beans into a colander, rinse well, and remove any small pebbles or broken beans.  Place beans in a large bowl and cover with fresh water.  Allow to sit overnight.  When ready to cook, discard soaking water (never use soaking water in your recipes!) and rinse give the beans another good rinse.

Now your beans are ready to go into delicious, healthy and filling dishes like this Vegetarian Red Beans & Rice!

(NOTE: Prep time for this recipe does not include time for soaking beans)

Image courtesy of Elaine Vigneault

Vegetarian Red Beans and Rice

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• CourseSoup/Stew
• CuisineAmerican, Vegetarian

Prep Time

15minutes

Cook Time

1 hour 30minutes

Prep Time 15minutes

Cook Time 1 hour 30minutes

Vegetarian Red Beans and Rice 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseSoup/Stew CuisineAmerican, Vegetarian Prep Time 15minutes Cook Time 1 hour 30minutes Prep Time 15minutes Cook Time 1 hour 30minutes

Ingredients

• 1tablespoon olive oil
• 1medium yellow oniondiced
• 2stalks celerydiced
• 1large green bell pepperseeded and diced
• 2cloves garlicminced
• 1tablespoon fresh thymeminced
• 1tablespoon fresh basil minced
• 1tablespoon fresh oreganominced
• 1teaspoon sweet paprika
• 1 bay leaf
• 8cups vegetable stock
• 2cups tomato juice
• 1cup small dried red beans (not kidney beans)soaked overnight
• 1/2cup brown basmati rice
• 2sprigs fresh thyme
• sea salt & black pepper, freshly groundto taste

Servings:

Units:MetricUS Imperial

Instructions

1. Heat the olive oil over medium-high heat.
2. Add the onion, celery, pepper, and garlic.
3. Saute until tender, about 5 minutes.
4. Reduce the heat to low, and stir in the minced fresh thyme, basil and oregano, the paprika, and the bay leaf.
5. Continue cooking for 3 minutes, stirring often.
6. Add the vegetable stock, tomato juice, and soaked beans.
7. Bring to a boil and reduce heat to medium-low.
8. Simmer uncovered for about 55 minutes, or until the beans are tender but have not lost their shape.
9. Stir in the rice and fresh thyme sprigs.
10. If needed, add more vegetable stock and continue to simmer for 15 minutes, until the rice is cooked.
11. Season with the salt and pepper to taste.
12. Serve immediately.

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