NEW ORLEANS-STYLE VEGAN RED BEANS & RICE
Provided by Jenné Claiborne
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Directions: Heat a couple of tablespoons of oil in a heavy bottomed pot. If you're oil-free, warm some water to sauté. Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too. Add the beans, followed by 10 cups of water. Bring to a boil, then add the kombu, bay leaves, and thyme. Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top. While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions). This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil. When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning. Add another bouillon cube if you want it saltier (I usually do 2 cubes). Stir in the vegan sausage. Serve over rice, and garnish with parsley. Jenné Claiborne of Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips.
VEGAN RED BEANS AND RICE
Vegan red beans and rice, made in just 25 minutes, using simple ingredients. This plant-based version is healthier, so nutritious and extremely delicious.
Provided by Simple Vegan Blog
Categories Main Dish
Time 25m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 402 calories, Sugar 5.1 g, Sodium 1129 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 82.2 g, Fiber 16.7 g, Protein 16.2 g
VEGAN RED BEANS AND RICE
This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana, it is traditionally served on Monday. Make it part of your weekly rotation! Allow each person at the table to add Cajun seasoning and Louisiana hot sauce to taste.
Provided by Lauren Reese
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 10h25m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 76 g, Fat 6.5 g, Fiber 13.2 g, Protein 20 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 3.3 g
VEGETARIAN RED BEANS AND RICE
Southern-style dish of red beans to eat over rice. Very good and hearty meal and goes good with cornbread. Great for vegetarians. Serve over hot cooked rice.
Provided by Beth1727
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h50m
Yield 10
Number Of Ingredients 20
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.
Nutrition Facts : Calories 198 calories, Carbohydrate 36.9 g, Fat 1 g, Fiber 9.3 g, Protein 11.6 g, SaturatedFat 0.1 g, Sodium 631.4 mg, Sugar 5.7 g
VEGAN SLOW COOKER RED BEANS AND RICE
This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.
Provided by Sarah DiGregorio
Time 7h30m
Yield 6 servings
Number Of Ingredients 20
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.
ROBERTO MARTIN'S VEGAN RED BEANS AND RICE
This is the recipe Chef Roberto Martin developed for Ellen Degeneres. Ellen being a native of New Orleans has always loved Red Beans and Rice. When she became a vegan it was quite an accomplishment for Roberto to develop this outstanding vegan alternative for the traditional recipe. He suggests using organic beans, broth made from "Better Than Bouillon" Vegetable Base and "Field Roast" Apple, and "Field Roast" Italian Sausage. I have made this recipe several times now and it is always outstanding. You will not miss the meat.....or the fat. Delicious, made healthy? You bet!
Provided by Bev I Am
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse rice thoroughly.
- Place rice in a large pot with a tightly fitting lid with 3 cups of water.
- Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
- Removed pot from heat and keep covered until needed.
- In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside.
- Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
- Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
- Add garlic, cook another 2 minutes.
- Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
- Season with salt and pepper.
- serve the red beans over rice and garnish with sliced scallions.
Nutrition Facts : Calories 558.8, Fat 19.7, SaturatedFat 5.8, Cholesterol 29.3, Sodium 930, Carbohydrate 75.8, Fiber 11.7, Sugar 6, Protein 19.5
VEGAN RED BEANS AND RICE
I'm a Michigan native, and don't do a lot of creole cooking, but I enjoy french creole food quite a bit. I developed this vegan version of the classic New Orleans recipe for my fiancee. It is a healthier version of the original that nobody will object to. You can add ham or sausage for a more traditional take. Traditionally this dish was made for Monday supper with the left over ham bone from Sunday. It could simmer away on the back of the stove while folks were buisy with the Monday laundry.
Provided by trforprez08
Categories White Rice
Time P1DT3h
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
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Ratings 2Category MainsCuisine CajunTotal Time 2 hrs 40 mins
- The night before (or at least 10 hours before cooking), add the kidney beans to a large bowl and add double the amount of water. The beans will absorb a lot of water as they soak, so be sure to add enough to cover them by about 2-3 inches.
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4.8/5 (88)Total Time 27 hrsCategory Dinner, Main CourseCalories 520 per serving
- The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night.
- When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).
- Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.
- Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.
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