Red Beans and Rice

Creamy Vegan Red Beans and Rice. Budget-friendly, perfect for feeding a crowd or meal prepping for the week. Freezer-friendly, easy, and very tasty. Recipe is adapted from Cooking for Peanuts. Serves 8.

INGREDIENTS

• 1 lb dry red kidney beans soaked overnight, or 4 (15-ounce) cans

• Drizzle of olive oil

• 1 medium yellow onion, small dice

• 1 medium green bell pepper, small dice

• 4 stalks celery, small dice

• 4 cloves garlic, minced

• 2 chipotle peppers in adobo sauce, canned, minced, or 1 tablespoon hot sauce (optional)

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 ½ teaspoons smoked paprika

• ¼ teaspoon cayenne pepper

• 2 bay leaves

• 5 to 6 cups vegetable broth

• Salt and freshly ground black pepper to taste

Optional for serving:

• Fresh lime juice to taste

• 6 cups cooked rice

• Pickled red onion

INSTRUCTIONS 

1. For the soaked dry or canned beans: Drain and rinse the beans. Set aside.

2. Cook aromatics: Heat the oil in a large saucepan over medium-high heat. Cook the onion, pepper, celery, and garlic for about 5 minutes, or until the onion is softened.

3. Add chopped chipotle peppers (if using), thyme, oregano, bay leaves, smoked paprika, and cayenne. Cook for 1 minute, stirring constantly.

4. For soaked dry beans: Add the beans and 5 cups vegetable broth and stir well. Reduce the heat, cover, and simmer for about 2 hours, or until the beans are softened. Stir occasionally and add more broth or water as needed. Remove the bay leaves once the beans are done cooking.
   For canned beans: Add the beans and about 2 cups vegetable broth or enough to cover the beans and stir well. Reduce the heat, cover, and simmer for about 10 minutes, or until the beans are flavorful. Stir occasionally and add more broth or water as needed. Remove the bay leaves once the beans are done cooking.

5. Mash some of the beans with the side of a spatula or fork to make them creamier.

6. Season the beans with lime juice, salt, and pepper. Serve them with rice. Garnish with chopped pickled red onion as desired. Enjoy!

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