Cajun-Style Vegan Red Beans and Rice
A hearty Louisiana-inspired vegan dish of slow-simmered red kidney beans in a spiced vegetable broth served over brown rice.
Ingredients
- 450g dry red kidney beans, soaked overnight
- 2 tablespoons cooking oil
- 1 medium yellow onion, diced
- 1 green capsicum, cored and diced
- 2 medium stalks celery, diced
- 6 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 tablespoon hot sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon pepper (plus more to taste)
- ⅛ teaspoon ground cayenne pepper
- 2 bay leaves
- 1 container vegetable broth (950ml)
- 1½ cups dry brown rice
- ½ teaspoon liquid smoke (optional)
Original recipe: https://www.emilieeats.com/cajun-style-vegan-red-beans-rice/
Method
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Drain the soaked kidney beans and set aside.
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Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery. Cook until tender and slightly browned, about 8–10 minutes. Add garlic and cook 1 more minute until fragrant.
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Stir in parsley, hot sauce, thyme, paprika, salt, and pepper to coat the vegetables. Cook for 1 minute.
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Add kidney beans, bay leaves, and vegetable broth. Bring to a boil, then cover, reduce heat, and simmer for 1 hour 15 minutes. Remove lid and simmer uncovered for 15 more minutes.
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While beans cook, prepare brown rice according to package directions.
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Scoop about a quarter of the cooked beans into a blender and blend until smooth. Return to the pot, add liquid smoke if using, and stir.
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Serve beans over a scoop of rice and garnish with chopped parsley.