Vegetarian Red Beans and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lose the meat without sacrificing any flavor in this vegetarian twist on the classic Southern dish. Ingredients:
1 pound dried red kidney beans |
3 celery ribs |
1 green bell pepper |
1 red bell pepper |
1 medium onion |
3 garlic cloves, minced |
1 tablespoon olive oil |
1 tablespoon creole seasoning |
1 teaspoon smoked paprika |
1 vegetable bouillon cube |
7 cups water |
salt to taste |
3 cups uncooked long-grain rice |
garnish: sliced green onions |
Directions:
1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
2. Coarsely chop celery, green bell pepper, red bell pepper, and onion. Sauté chopped vegetables and garlic in hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, smoked paprika, vegetable bouillon cube, and water in Dutch oven. Bring to a boil, reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. Season with salt to taste.
3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
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