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Vegan Red Beans and Rice
Vegan Red Beans and Rice
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
625 minutes
Delicious vegan Cajun red beans and rice featuring flavorful spices, hearty kidney beans, and fresh vegetables with a hint of smoky liquid.
Ingredients:
  • 1 (16 ounce) package dry red kidney beans
  • 3 stalks celery, chopped
  • 1 medium onion, coarsely chopped
  • 1 green bell pepper, chopped
  • 6 large cloves garlic, peeled
  • 2 tablespoons vegetable oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper
  • 8 cups water, divided
  • 4 dashes liquid smoke flavoring
  • 2 bay leaves
  • 1 cup uncooked white rice
  • salt to taste
Instructions:
  • In a large container, generously cover red beans with cool water and soak for 8 hours to overnight. Drain and rinse well before using.
  • Combine celery, onion, bell pepper, and garlic in a blender and blend until almost smooth.
  • Heat vegetable oil in a saucepan over medium heat. Sauté the vegetable mixture for 5 minutes. Stir in thyme, oregano, black pepper, cumin, and cayenne pepper and cook for an additional 2 minutes, stirring regularly.
  • In a large pot, combine 6 cups of water, beans, liquid smoke, and bay leaves. Stir well and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 2 to 3 hours, or until beans are tender and starting to break down.
  • In a separate saucepan, bring the remaining water and rice to a boil. Then, lower the heat to medium-low, cover, and let it simmer until the rice is tender and the water is absorbed, for about 20 to 25 minutes.
  • Transfer a portion of the bean cooking liquid to a bowl and set aside. Discard bay leaves. Mash roughly one third of the beans, adjusting the thickness by gradually adding the reserved liquid. Combine the mashed beans with the whole ones and season generously with salt. Serve the beans on a bed of rice.

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