Best Red Beans And Rice Vegetarian Recipes

VEGETARIAN RED BEANS AND RICE

Vegetarian Red Beans and Rice image

Southern-style dish of red beans to eat over rice. Very good and hearty meal and goes good with cornbread. Great for vegetarians. Serve over hot cooked rice.

Provided by Beth1727

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 3h50m

Yield 10

Number Of Ingredients 20

Ingredients

½ pound dried kidney beans, rinsed
½ pound dried pinto beans, rinsed
4 cups water
4 cups vegetable broth
2 cloves garlic, minced
2 bay leaves
1 (14.5 ounce) can diced tomatoes, with liquid
1 (4 ounce) jar chopped pimento peppers, drained
1 (4 ounce) can diced green chiles
1 large green bell pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 cup chopped celery
¼ cup snipped fresh parsley
1 tablespoon vinegar
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon hot pepper sauce, or more to taste

Steps:

Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

Nutrition Facts : Calories 198 calories, Carbohydrate 36.9 g, Fat 1 g, Fiber 9.3 g, Protein 11.6 g, SaturatedFat 0.1 g, Sodium 631.4 mg, Sugar 5.7 g

SPICY VEGETARIAN RED BEANS AND RICE

Spicy Vegetarian Red Beans and Rice image

Provided by Guy Fieri

Categories side-dish

Time 14h15m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1 pound dried red beans, sorted through for stones
2 tablespoons canola oil
3 tablespoons minced garlic
2 medium carrots, peeled, 1/2-inch dice
2 celery stalks, 1/2-inch dice
1 large sweet onion, 1/2-inch dice
1 medium red bell pepper, 1/2-inch dice
Freshly ground black pepper
6 cups lightly packed torn kale leaves, ribs removed
2 canned chipotle chilies in adobo, minced
1 tablespoon adobo sauce (from canned chipotles)
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or as needed
2 bay leaves
Kosher salt
Hot sauce, such as Tabasco
4 cups steamed long-grain white rice
1/4 cup sliced green onion, for garnish
1 lemon, cut into wedges

Steps:

Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.

RED BEANS AND RICE (VEGETARIAN)

Red Beans and Rice (Vegetarian) image

Make and share this Red Beans and Rice (Vegetarian) recipe from Food.com.

Provided by Tallbirdmace

Categories Beans

Time 51m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can red kidney beans (including liquid)
4 tablespoons butter
1/4 red onion, finely chopped
1/4 teaspoon garlic salt
1 tablespoon liquid smoke
1 teaspoon salt
3 teaspoons fresh ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon paprika
0.5 (16 ounce) can red kidney beans (including liquid)
2 cups cooked brown rice (quick cooking version is fine)

Steps:

(RECIPEZAAR DOESN'T RECOGNISE LIGHT RED BEANS!).
Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side.
Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans).
Simmer the bean mixture for 45 minutes.
Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!).
After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture.
Stir it all together until the rice is warmed through again and serve.
Reheats really well if you would like to make this ahead of time.
Serves 2 as a main course or 4 as a side.

Nutrition Facts : Calories 871.7, Fat 26.6, SaturatedFat 15.2, Cholesterol 61.1, Sodium 1337.3, Carbohydrate 127.6, Fiber 30.2, Sugar 1.9, Protein 34.9

VENESSA WILLIAMS' NEW ORLEANS-STYLE VEGETARIAN RED BEANS AND RICE

Venessa Williams' New Orleans-Style Vegetarian Red Beans and Rice image

This is a meatless version of a beloved local classic. Red beans and rice are typically served at the beginning of the week in New Orleans, since Mondays were traditionally dedicated to the labor-intensive task of laundry, domestic workers prepared long-simmering stovetop dishes that required little attention. Camellia brand red beans, easily ordered online, are the classic choice for local New Orleans chefs, but any brand of kidney beans works fine; leaving the beans unsalted during cooking allows them to cook

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 pound dried Camellia brand red beans or red kidney beans
1 large onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ bunch fresh parsley, chopped
1 celery stalk, chopped
1 small habanero pepper, seeded (optional) and chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
¼ cup olive oil
1 teaspoon sea salt, or more to taste

Steps:

Cooked rice, for serving (about 6 cups for a full batch). Rinse and drain the beans three times and transfer to a large (at least 8-quart) saucepan with a lid. Add 7 cups water and all of the ingredients except the rice. Bring the beans to a boil, then cover tightly, reduce the heat to medium, and let cook, stirring once after about an hour, until they are tender and the liquid has thickened, 2 to 2½ hours. Remove from the heat and season with salt. Serve the beans over the cooked rice with Cajun Moon Funky Fried Chicken.

EASY RED BEANS AND RICE (VEGETARIAN)

Easy Red Beans and Rice (Vegetarian) image

healthy red beans and rice recipe from Living Healthy a publication to members of Blue Cross Blue Shield of Michigan. high protein, low sodium

Provided by Karin Max

Categories Brown Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 bell pepper, seeded and chopped
2 cups hot cooked brown rice (long cooking tastes best)
2 cups cooked red beans (kidney, pinto or other of your choice)
1/2 cup chopped fresh cilantro

Steps:

Heat olive oil in a large pan. Saute onion and bell pepper. Add hot brown rice and beans. Stir in cilantro. When everything is heated through, serve immediately.

Nutrition Facts : Calories 269.4, Fat 4.7, SaturatedFat 0.7, Sodium 4.6, Carbohydrate 47.3, Fiber 8.4, Sugar 2.2, Protein 10.5

ANNIES RED BEANS AND RICE (VEGETARIAN)

Annies Red Beans and Rice (Vegetarian) image

Homemade, no cans in sight..lol. Zatarains is too salty for my preferences and this is cheaper also. Omit Worcestershire sauce for vegan.

Provided by ANN FRISQUE

Categories Other Side Dishes

Time 2h50m

Number Of Ingredients 16

Ingredients

1 lb red beans, small
1 qt water
1 qt vegetable broth
4 clove garlic, minced
2 small onions, chopped
2 green bell peppers, chopped
3 Tbsp olive oil
2 1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp oregano
1 1/4 tsp garlic powder
1 tsp cayenne pepper
1 tsp worcestershire sauce
1/2 tsp ground mustard
2 bay leaves
1 1/2 c rice, uncooked

Steps:

1. Sort and wash red beans.
2. In a large stockpot, combine 1 quart water, 1 quart broth, and red beans. Bring to a boil and simmer for 10 minutes before removing from heat. Let the beans stand for 1 hour.
3. After an hour, add garlic, onions, and bell pepper and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours, or until beans are soft. Try not to stir more than necessary.
4. Stir in seasonings and rice and simmer for 30 minutes longer, or until rice and beans are both cooked and all flavors are incorporated. The consistency should be like a thick gravy-you don't want soup. If it's too wet, just cook it down for a few more minutes. If it's too dry, add more water and cook until it has thickened.
5. You can also serve the rice on the side by cooking it separately from the beans.