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Homemade Vegetarian Red Beans & Rice photo

Vegetarian Red Beans & Rice

Hearty, spiced red beans served over fluffy long-grain white rice for a comforting vegetarian meal.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings

Equipment

  • Dutch oven or large pot (4.5 qt or larger)
  • Mixing bowl (for soaking or quick soak)
  • Colander or strainer
  • Wooden Spoon or Spatula
  • Potato Masher
  • Measuring Spoons
  • Measuring Cups
  • Knife and cutting board

Ingredients
  

  • 1 pound dried red beans
  • 4 tablespoons olive oil divided
  • 2 medium yellow onions diced
  • 6 cloves garlic minced
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried basil
  • 1 teaspoon rubbed sage
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon fresh-ground black pepper
  • 1 medium green bell pepper diced
  • 2 medium celery ribs diced
  • 1 leaf bay leaf
  • 8 cups water
  • 2-3 teaspoons kosher salt
  • 6 cups cooked long-grain white rice for serving (about 3/4 cup cooked rice per serving)
  • scallions diced, for garnish
  • parsley chopped, for garnish
  • sour cream or vegan sour cream optional, for serving

Instructions
 

  • Rinse and sort the dried red beans, removing any debris or broken beans.
  • Soak the beans using one of two methods: Overnight — place beans in a large bowl or pot, cover with water about 2 inches above the beans, and soak overnight; drain before cooking. Quick-soak — place beans in a 4.5‑quart (or larger) pot, cover with water about 2 inches above, bring to a boil, remove from heat, cover, and let sit 1 hour; then drain.
  • Heat a 4.5‑quart or larger Dutch oven or pot over medium-low and add 3 tablespoons of the olive oil. Add the diced onions and cook, stirring frequently, until tender, about 8–10 minutes.
  • Add the remaining 1 tablespoon olive oil, minced garlic, smoked paprika, cayenne, dried basil, rubbed sage, and fresh-ground black pepper. Cook, stirring, for about 1 minute until fragrant.
  • Add the diced green bell pepper and diced celery and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the soaked and drained beans to the pot along with the bay leaf and 8 cups of water. Increase heat to high and bring to a boil.
  • Reduce heat to a simmer and cook uncovered until the beans are tender, about 45–60 minutes. Check doneness by tasting several beans for tenderness.
  • Turn off the heat. Remove one cup of beans to a bowl and mash them with a potato masher, then return the mashed beans to the pot and stir to thicken the sauce slightly.
  • Stir in the diced scallions, chopped parsley, and kosher salt. Start with 2 teaspoons salt, taste, and add more (up to 3 teaspoons) if needed.
  • Let the beans sit off the heat for 5–10 minutes before serving.
  • Cook the long-grain white rice according to package instructions and serve a scoop of beans over rice. Top with additional scallions, parsley, and a dollop of sour cream or vegan sour cream if desired.

Notes

  • Soak beans overnight or use the quick-soak method if short on time.
  • Start with 2 teaspoons of salt and adjust to taste.
  • Mashing a cup of beans helps thicken the sauce.
  • Cook rice just before serving for best texture.
  • Use vegan sour cream to keep the dish dairy-free.