Vegan Red Beans and Rice Recipe

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Vegan Red Beans and Rice
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Ingredients
12
Count
Nutrition
225
Calories
Total time
1620
Minutes
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Ingredients:

Directions:

  1. Soak the red beans at least 24 hours, longer if you have the time.
  2. 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.
  3. 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.
  4. 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.
  5. Take about two cups of the bean liquid out of the pot. Save this liquid.
  6. 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.
  7. 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.
  8. 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.
  9. Let the mix simmer while you make the rice.
  10. 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.
  11. To serve, put a big helping of rice on a plate. Cover with the red bean mixture. Serve with hot sauce.
  12. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.84 Kcal (941 kJ)
Calories from fat 10.44 Kcal
% Daily Value*
Total Fat 1.16g 2%
Cholesterol 0.66mg 0%
Sodium 570.49mg 24%
Potassium 311.98mg 7%
Total Carbs 47.22g 16%
Sugars 2.86g 11%
Dietary Fiber 4.24g 17%
Protein 5.43g 11%
Vitamin C 35.3mg 59%
Vitamin A 0.7mg 25%
Iron 15.2mg 85%
Calcium 80mg 8%
Amount Per 100 g
Calories 39.02 Kcal (163 kJ)
Calories from fat 1.81 Kcal
% Daily Value*
Total Fat 0.2g 2%
Cholesterol 0.11mg 0%
Sodium 99.01mg 24%
Potassium 54.14mg 7%
Total Carbs 8.2g 16%
Sugars 0.5g 11%
Dietary Fiber 0.74g 17%
Protein 0.94g 11%
Vitamin C 6.1mg 59%
Vitamin A 0.1mg 25%
Iron 2.6mg 85%
Calcium 13.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 6
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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