Roberto Martins Vegan Red Beans And Rice Recipes
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
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
SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN
This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.
Provided by Bev I Am
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the rice:.
- Heat a large sautee pan with tight fitting lid, over high heat.
- Add the oil and allow to come to a shimmer.
- Add rice and stir for 3 minutes.
- Add onion, cook and continue stirring for another 3 minutes.
- Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
- Remove pan from heat and keep rice covered until ready to use.
- For the beans:.
- Heat large soup pot over high heat.
- Add oil and allow to come to a shimmer.
- Add onions and cook, stirring, until onion begins to turn color.
- Add garlic and oregano; cook for 1 minute.
- Reduce heat to medium, add tomatoes, broth, beans and cilantro.
- Allow to simmer until liquid is reduced by half (about 20 minutes).
- Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
- Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
- Serve in shallow bowls and top each serving with sliced avocado.
- Serve with warm tortillas, if desired.
Nutrition Facts : Calories 590.6, Fat 20.4, SaturatedFat 2.4, Sodium 338.4, Carbohydrate 86.8, Fiber 21, Sugar 8.6, Protein 19.5
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
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