Vegan Red Beans And Rice Food

VEGETARIAN RED BEANS AND RICE

Steps:

• Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
• Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
• Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

RED BEANS AND RICE

Steps:

• Cook the rice according to package instructions.
• Dice the onion and celery. Dice the pepper. Mince the garlic.
• In a large saucepan (or dutch oven), warm the olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
• Meanwhile, drain and rinse the red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and vegetable broth. Stir in the cayenne pepper, paprika, oregano, thyme, 2 bay leaves, kosher salt, and a few grinds of pepper.
• Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop the parsley leaves.
• When simmering is complete, remove the bay leaves and serve the beans over rice. Garnish with chopped parsley and hot sauce.

VEGAN SLOW COOKER RED BEANS AND RICE

Steps:

• Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
• If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
• Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

SPICY VEGETARIAN RED BEANS AND RICE

Steps:

• Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
• Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
• When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
• Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.

VEGETARIAN LOUISIANA-STYLE RED BEANS AND RICE

Steps:

• Directions: Rinse and sort beans. (Optional: Soak beans using your preferred method.) Put the beans in a pot and cover them with vegetable broth. Set heat to high. In another pot or skillet, sauté the garlic, onion, celery, and bell pepper in olive oil until tender. Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans. When the beans reach a boil, reduce the heat to a simmer. Simmer for 2 ½ hours, stirring every 30 minutes. Add water to beans as needed. When the beans are completely tender, add salt to taste. Remove bay leaves. For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot. Salt to taste and serve over cooked rice.

SLOW COOKER RED BEANS AND RICE

Steps:

• First, place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
• Then, if serving as a one-pot meal, stir in the rice, pinch of salt and pepper, and increase the slow cooker heat to high and cook for 1-2 hours depending on the rice you use (see notes.) Serve with extra hot sauce, as desired.
• Or, if serving separately from rice, make the rice as directed on the stovetop or in a rice maker. Next, divide the beans into four bowls and top with a scoop of cooked rice. Finally, serve with extra hot sauce, as desired.

VEGAN RED BEANS AND RICE

Steps:

• Cook the rice according to package directions. Set aside.
• Heat some oil, vegetable stock or water in a large pot, add the veggies (garlic, onion and green bell pepper) and cook over medium-high heat for about 5 minutes or until golden brown.
• Add the spices and herbs (thyme, paprika, pepper, salt, cayenne and bay leaf).
• Finally, add the beans and vegetable stock or water, stir and cook over medium-high heat for about 10 minutes. To make the stew thicker, I usually mash some beans using an immersion blender, but feel free to use a fork or a potato masher or just omit this step.
• Serve the beans with the rice immediately. We added some chopped fresh parsley on top, but it's up to you. Feel free to add some hot sauce as well.
• Keep leftovers in a sealed container for 4-5 days in the fridge.

VEGAN RED BEANS AND RICE

Steps:

• Soak the red beans at least 24 hours, longer if you have the time.
• Place the beans in a 4qt pot with a lid. Cover wit the water they have soaked inches Add more water to make about 5 cups.
• Add 2-3 bay leaves to the mixture, bring to a boil. Reduce the heat and simmer until the beans are soft. This can take about 45 minutes depending on the beans.
• Take the diced vegetables and place them in the bottom of a crock pot or stock pot. Add the tyme, salt, pepper and red pepper flakes.
• Take about two cups of the bean liquid out of the pot. Save this liquid.
• Now pour the beans and remaining liquid over the vegetables in the crock pot. Add just enough of the extra liquid to cover the beans and vegetables. You may not have much extra bean liquid after this, but that's OK, just add water if you have to.
• Simmer this mixture for at least two hours, longer if you can. I like to start in the morning and leave the mixture in the crock pot until dinner. If the liquid begins to boil away, add more of the bean liquid or water to keep everything covered.
• Once the vegetables have fallen apart, mash some of the beans against the side of the pot with a wooden spoon. This should thicken the liquid to a gravy consistency.
• Let the mix simmer while you make the rice.
• Make the rice in another pot. Add 1c rice and 2c cold water, a dash of salt, and bring to a boil. Reduce the heat to a low simmer and cook covered, stirring occasionally, until the liquid is gone. Fluff with a fork before serving.
• To serve, put a big helping of rice on a plate. Cover with the red bean mixture. Serve with hot sauce.
• Note: To make a non-vegan version of this recipe just cook a ham bone with the beans. You can also add chopped ham or sausage to the mix, or serve with a porkchop or sausage on the side. You can vary the spices to your taste, but the bay, tyme, bell pepper, onion and celery make the basic flavor of the recipe so don't omit them.

RED BEANS AND RICE (VEGETARIAN)

Steps:

• (RECIPEZAAR DOESN'T RECOGNISE LIGHT RED BEANS!).
• Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side.
• Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans).
• Simmer the bean mixture for 45 minutes.
• Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!).
• After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture.
• Stir it all together until the rice is warmed through again and serve.
• Reheats really well if you would like to make this ahead of time.
• Serves 2 as a main course or 4 as a side.

VEGAN RED BEANS AND RICE

Steps:

• Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
• Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
• Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
• Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
• Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.

ANNIES RED BEANS AND RICE (VEGETARIAN)

Steps:

• 1. Sort and wash red beans.
• 2. In a large stockpot, combine 1 quart water, 1 quart broth, and red beans. Bring to a boil and simmer for 10 minutes before removing from heat. Let the beans stand for 1 hour.
• 3. After an hour, add garlic, onions, and bell pepper and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours, or until beans are soft. Try not to stir more than necessary.
• 4. Stir in seasonings and rice and simmer for 30 minutes longer, or until rice and beans are both cooked and all flavors are incorporated. The consistency should be like a thick gravy-you don't want soup. If it's too wet, just cook it down for a few more minutes. If it's too dry, add more water and cook until it has thickened.
• 5. You can also serve the rice on the side by cooking it separately from the beans.