Name: Vegan Red Beans and Rice
Prep time: 24 h
Cook time: 3 h
Total time: 27 h
Yield: 6
Cuisine: American, Southern
Ingredients: 2 Tbsp olive oil; 1 medium yellow onion; 1 medium bell pepper; 4 stalks celery; 4 cloves garlic; 1 lb dry red beans; 6 cups vegetable broth; 1 tsp thyme; 1 tsp oregano; 1 whole bay leaf; 1/2 Tbsp smoked paprika; pepper (freshly cracked (about 10-15 cranks of a pepper mill), $0.05); pinch cayenne pepper; 6 cups cooked rice; 1 bunch green onions (sliced, $0.79)

From the recipe box

Vegan Red Beans and Rice

Yield6

Prep1440 min

Cook180 min

Total1620 min

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Ingredients

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Step by step

Method

5 steps

1
Soak the dry red beans 24 hours, then drain.
2
Dice the onion, bell pepper, and celery and mince the garlic. Heat the olive oil in a large pot over medium and cook them 6 minutes.
3
Add the beans, vegetable broth, thyme, oregano, bay leaf, smoked paprika, pepper, and cayenne.
4
Bring to a boil, then simmer partly covered 2 1/2 to 3 hours, stirring now and then, until the beans are very tender. Mash some against the pot to thicken.
5
Remove the bay leaf, salt to taste, and serve over the rice with sliced green onions.

Vegan Red Beans and Rice