Vegetarian Beans And Rice Recipes

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VEGETARIAN RED BEANS AND RICE



Vegetarian Red Beans and Rice image

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

½ pound dried kidney beans, rinsed
½ pound dried pinto beans, rinsed
4 cups water
4 cups vegetable broth
2 cloves garlic, minced
2 bay leaves
1 (14.5 ounce) can diced tomatoes, with liquid
1 (4 ounce) jar chopped pimento peppers, drained
1 (4 ounce) can diced green chiles
1 large green bell pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 cup chopped celery
¼ cup snipped fresh parsley
1 tablespoon vinegar
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon hot pepper sauce, or more to taste

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

SPICY VEGETARIAN RED BEANS AND RICE



Spicy Vegetarian Red Beans and Rice image

Provided by Guy Fieri

Categories     side-dish

Time 14h15m

Yield 4 to 6 servings

Number Of Ingredients 23

1 pound dried red beans, sorted through for stones
2 tablespoons canola oil
3 tablespoons minced garlic
2 medium carrots, peeled, 1/2-inch dice
2 celery stalks, 1/2-inch dice
1 large sweet onion, 1/2-inch dice
1 medium red bell pepper, 1/2-inch dice
Freshly ground black pepper
6 cups lightly packed torn kale leaves, ribs removed
2 canned chipotle chilies in adobo, minced
1 tablespoon adobo sauce (from canned chipotles)
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or as needed
2 bay leaves
Kosher salt
Hot sauce, such as Tabasco
4 cups steamed long-grain white rice
1/4 cup sliced green onion, for garnish
1 lemon, cut into wedges

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.

VEGAN RED BEANS AND RICE



Vegan Red Beans and Rice image

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

1 (16 ounce) package dry red kidney beans
3 stalks celery, chopped
1 medium onion, coarsely chopped
1 green bell pepper, chopped
6 large cloves garlic, peeled
2 tablespoons vegetable oil
2 teaspoons dried thyme
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
8 cups water, divided
4 dashes liquid smoke flavoring
2 bay leaves
1 cup uncooked white rice
salt to taste

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 BEANS AND RICE



Vegetarian Beans and Rice image

This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best.

Provided by Mmmm Tasty

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 medium onions, chopped small
1 large green pepper, chopped small
1/2 bunch fresh cilantro, stems separated from leaves and chopped stems finely, leaves reserved
2 tablespoons olive oil
1 tablespoon oregano
2 tablespoons ground cumin
1 tablespoon chili powder
2 bay leaves
4 large garlic cloves, chopped fine
2 -3 tablespoons water
1 (26 ounce) can dark red kidney beans
1 cup commercial mild salsa (Price Chopper)
1 lime, juice of
hot sauce
1/3 cup sour cream
1 1/2 cups dry rice, cooked to yield 3 cups

Steps:

  • In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
  • Add oregano, cumin, chili powder and bay leaves and saute another minute.
  • Add garlic and salt, saute briefly.
  • Add a couple of tablespoons of water to stop garlic from cooking.
  • Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
  • When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
  • You may have to add a little water from time to time if mixture begins to dry out.
  • Preheat oven to 350 degrees.
  • Chop reserved cilantro leaves.
  • Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
  • Cover and bake for 35 to 45 minutes.
  • Remove from oven and stir in the other ½ of the reserved cilantro leaves.
  • Serve.

Nutrition Facts : Calories 448.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 5.6, Sodium 288.5, Carbohydrate 78, Fiber 12.3, Sugar 4.2, Protein 16.3

VEGETARIAN BEAN AND RICE CHILI



Vegetarian Bean and Rice Chili image

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings.

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoons ground cumin

Steps:

  • In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

Nutrition Facts : Calories 191 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

RED BEANS AND RICE (VEGETARIAN)



Red Beans and Rice (Vegetarian) image

Make and share this Red Beans and Rice (Vegetarian) recipe from Food.com.

Provided by Tallbirdmace

Categories     Beans

Time 51m

Yield 2 serving(s)

Number Of Ingredients 11

1 (16 ounce) can red kidney beans (including liquid)
4 tablespoons butter
1/4 red onion, finely chopped
1/4 teaspoon garlic salt
1 tablespoon liquid smoke
1 teaspoon salt
3 teaspoons fresh ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon paprika
0.5 (16 ounce) can red kidney beans (including liquid)
2 cups cooked brown rice (quick cooking version is fine)

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.

Nutrition Facts : Calories 871.7, Fat 26.6, SaturatedFat 15.2, Cholesterol 61.1, Sodium 1337.3, Carbohydrate 127.6, Fiber 30.2, Sugar 1.9, Protein 34.9

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