Vegetarian Red Beans and Rice

Lose the meat without sacrificing any flavor in this vegetarian twist on the classic Southern dish.

Yield: Makes 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 1.1g
  • Saturated fat: 0g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 15.4g
  • Carbohydrate: 74.9g
  • Fiber: 11.6g
  • Cholesterol: 0.0mg
  • Iron: 5.2mg
  • Sodium: 377mg
  • Calcium: 81mg

Ingredients

  • 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

Preparation

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