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vegetarian red beans and rice recipe
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vegetarian red beans and rice recipe delivers a deeply rich, creamy texture and soul-satisfying flavor without meat, perfect for a budget-friendly weeknight meal.
Ingredients
- 1.25 cups dried small red beans OR 2 x 15-ounce cans small red beans, rinsed and drained (note: soak dried beans overnight)
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 4 cups vegetable broth
- 1 cup water (for cooking beans)
- 1 cup long grain white rice
- 1.75 cups water (for cooking rice)
- 0.5 cup raw cashews, soaked
- 1–2 chipotle peppers in adobo
- 1 tablespoon adobo sauce
- 1 tablespoon fresh lime juice
- 0.25 cup vegetable broth (for drizzle)
- 1 teaspoon maple syrup
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons olive oil
Instructions
- Sauté Aromatics and Spices: Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and green bell pepper; sauté for 8-10 minutes until soft. Add minced garlic, smoked paprika, thyme, cumin, and cayenne pepper (if using); cook for 1 minute until fragrant.
- Simmer the Beans: Stir in the drained red beans, 4 cups vegetable broth, 1 cup water, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours (for dried beans) or 45-60 minutes (for canned beans) until beans are tender and creamy. Add additional water or broth if needed during simmering.
- Prepare the Rice: While beans simmer, combine rice and 1.75 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing.
- Make the Cashew-Chipotle Drizzle: In a high-speed blender, combine soaked cashews, chipotle peppers, adobo sauce, lime juice, 0.25 cup vegetable broth, and maple syrup. Blend until completely smooth and creamy.
- Thicken and Finish Beans: Once beans are tender, use a large spoon or potato masher to lightly mash about a quarter of the beans against the side of the pot to naturally thicken the mixture. Taste and adjust seasonings as needed.
- Serve and Garnish: Spoon a generous portion of rice into a bowl, then ladle the creamy red beans over the top. Drizzle with the cashew-chipotle sauce and garnish with fresh cilantro.
Notes
To replace the overnight soak for dried beans, boil them for 1-2 minutes then let them rest for an hour. Ensure cashews are fully soaked before blending to achieve a smooth texture; soaked sunflower seeds can be used as a nut-free alternative. Seasoning generously with salt and pepper is crucial for enhancing the flavors.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 340 calories
- Sugar: 5 g
- Sodium: 340 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg