This vegan red beans and rice recipe is made with pantry staples (most of which you probably have on hand). Even without meat, this dish is loaded with flavor and super filling.
With what’s going on in the world right now, we’re all looking for pantry staple recipes and I figured now would be a great time to share a recipe that uses two ingredients you probably already have in your pantry: rice and beans!
I’ll let you in on a little secret… I could live off variations of rice and beans. Rice and lentils, quinoa and black beans, throw an egg on top and you’ve really outdone yourself. It’s such a simple meal, but really does leave me satisfied!
Some of you are probably wondering, are beans and rice a full meal? Is this considered healthy? 是的! Let’s chat about the health benefits of red kidney beans (since that’s what we’re using for this recipe). Kidney beans are rich in carbohydrates and fiber, as well as protein. While they do have less protein than meat, they’re still a great plant-based protein option (and budget friendly!). They’re also packed with vitamins and minerals like folate, potassium, iron and vitamin K. Kidney beans help stabilize blood sugar so they’re a great addition for people with diabetes as well.
If you want to up the protein of this meal you can absolutely add meat! I’ve added sliced andouille chicken sausage to this dish and it was delicious.
Okay now for the recipe…
As you might have noticed 从 the ingredient list, this isn’t just plain beans and rice. This dish is packed with flavor thanks to the vegetables and seasoning!
You’ll start by cooking your beans (if you aren’t using canned) and cooking your rice. I soaked the red beans overnight and then cooked them in my pressure cooker.
Next focus on the vegetables. Sauté the onion, 芹菜, bell pepper, carrot and garlic in a nonstick skillet until the onion is translucent. Add in your seasonings and stir so everything is combined and coated in spice! Add the red wine vinegar to the pan and stir – make sure you get all of the little bits of vegetables that are stuck to the bottom of the pan!
Now it’s time for the beans! Mash 1/2 杯 of the beans with a fork and then add the mashed beans, whole beans and vegetable broth to the skillet with the vegetable mixture. Bring the mixture to a simmer and cook until the vegetables are tender. If needed, you can add more vegetable broth to thin the mixture out.
Lastly, it’s assembly time! Add rice to a bowl and top with the bean mixture. Sprinkle with fresh parsley and enjoy!
This meal is so easy and cozy. I can’t wait for you to try it.
If you make this red beans and rice recipe, be sure to leave a comment and star rating letting me know how it turned out! Your feedback is so helpful for the EBF team and other EBF readers.