Vegetarian Red Beans and Rice

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)

Recipe from

Southern Living

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


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.

March 2011
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