Vegetarian Red Beans and Rice

Southern Living
Lose the meat without sacrificing any flavor in this vegetarian twist on the classic Southern dish.
Makes 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)


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1 pound dried red kidney beans
3 celery ribs
1 green bell pepper
1 red bell pepper
1 medium onion
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon Creole seasoning
1 teaspoon smoked paprika
1 vegetable bouillon cube
7 cups water
Salt to taste
3 cups uncooked long-grain rice
Garnish: sliced green onions


1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.

2. Coarsely chop celery, green bell pepper, red bell pepper, and onion. Sauté chopped vegetables and garlic in hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, smoked paprika, vegetable bouillon cube, and water in Dutch oven. Bring to a boil, reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. Season with salt to taste.

3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.

Created date

February 2011

Nutritional Information

Calories 373
Fat 1.1 g
Satfat 0 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 15.4 g
Carbohydrate 74.9 g
Fiber 11.6 g
Cholesterol 0.0 mg
Iron 5.2 mg
Sodium 377 mg
Calcium 81 mg