Vegan Red Beans and Rice

Red beans and rice may be a Mardi Gras favorite, but this delicious dish is a balanced vegan meal that you can eat any time of year. Starting with dry kidney beans instead of canned may take longer to cook, but the depth of Mardi Gras flavor you get in this vegan holiday recipe is well worth it.
Red beans and rice may be a Mardi Gras favorite, but this delicious dish is a balanced vegan meal that you can eat any time of year. Starting with dry kidney beans instead of canned may take longer to cook, but the depth of Mardi Gras flavor you get in this vegan holiday recipe is well worth it.

Vegan Red Beans and Rice

Serves 8

Ingredients:

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• 1 pound red kidney beans, soaked in water overnight

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• 1 tablespoon chipotle in adobo sauce, minced

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• 1 onion, chopped

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• 2 stalks celery, chopped

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• 1 carrot, chopped

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• 6 garlic cloves, minced

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• 1/2 cup finely chopped fresh parsley

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• 1/2 teaspoon liquid smoke

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• 2 bay leaves

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• Hot sauce to taste

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• Salt and freshly ground black pepper

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• 4 cups cooked long grain brown rice

Directions:

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1. Drain and rinse kidney beans and place them in a large pot. Cover them with water and bring to a boil. Reduce heat and simmer for 1 hour.

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2. Add chipotle, onion, celery, carrot, garlic, parsley, liquid smoke, and bay leaves. Add more water to cover, if necessary. Simmer for 1-1/2 to 2 hours, stirring occasionally.

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3. Remove bay leaves. Season with hot sauce and salt and pepper.

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4. Mound rice in the center of 8 plates and ladle bean mixture overtop. You can also stir beans and rice together before serving. Serve hot.

More vegan holiday recipes!