Who says hearty red beans and rice dish has to be laden with unhealthy, greasy sausage? Try this vegetarian red beans and rice recipe which is not only packed with good, healthy ingredients but is also full of flavor. Serve with rice, 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 them 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 and Rice recipe. (NOTE: Prep time for this recipe does not include time for soaking beans)
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Vegetarian Red Beans and Rice
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 stalks celery diced
- 1 large green bell pepper seeded and diced
- 2 cloves garlic minced
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh basil minced
- 1 tablespoon fresh oregano minced
- 1 teaspoon sweet paprika
- 1 bay leaf
- 8 cups vegetable stock
- 2 cups tomato juice
- 1 cup small dried red beans (not kidney beans) soaked overnight
- 1/2 cup brown basmati rice
- 2 sprigs fresh thyme
- sea salt & black pepper, freshly ground to taste
- Heat the olive oil over medium-high heat.
- Add the onion, celery, pepper, and garlic.
- Saute until tender, about 5 minutes.
- Reduce the heat to low, and stir in the minced fresh thyme, basil and oregano, the paprika, and the bay leaf.
- Continue cooking for 3 minutes, stirring often.
- Add the vegetable stock, tomato juice, and soaked beans.
- Bring to a boil and reduce heat to medium-low.
- Simmer uncovered for about 55 minutes, or until the beans are tender but have not lost their shape.
- Stir in the rice and fresh thyme sprigs.
- If needed, add more vegetable stock and continue to simmer for 15 minutes, until the rice is cooked.
- Season with the salt and pepper to taste.
- Serve immediately.