Vegan Red Beans And Rice

Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: -6

Calories: 506kcal

Author: Jacq

This recipe for Vegan Red Beans and Rice is not an authentic recipe as it is adapted from the hearty, traditional Louisiana Creole red beans and rice. Our family take on red beans and rice features red split lentils and pinto beans cooked with Cajun seasoning and results in a delicious, easy, budget-friendly meal.

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US Customary - Metric

Equipment

Non-stick skillet/large pot with lid
Saucepan for cooking rice

Ingredients

1 tablespoon olive oil [or your usual oil, can replace with ½-1 cup of vegetable stock]
1 medium carrot [diced small]
2 sticks celery [diced small]
1 medium onion [diced small]
1 medium green bell pepper [diced small]
580 grams cooked pinto beans [or kidney beans or Adzuki beans] use about 2½ 400g/14oz cans of beans or cook your own]
130 grams dried red split lentils [washed and drained]
2 teaspoons garlic powder [or 4-6 garlic cloves, diced/minced]
1 tablespoon Cajun seasoning [or Creole seasoning - adjust the amount of this seasoning depending on preferences as some mixes may be very hot so add less or more as liked]
2 bay leaf
1 teaspoon dried thyme [or sprig of fresh thyme]
1 tablespoon brown sugar
2 tablespoon tomato paste [puree]
2 tablespoon red wine vinegar [or balsamic vinegar]
1 litre vegetable broth

Rice: [or follow the instructions on your specific rice package and prepare enough for your meal]

1 cup long grain rice [rinsed and drained]
2 cups water

To serve, optional

chopped fresh parsley

Instructions

Heat the oil in a non-stick pan or skillet. (Or heat the vegetable stock if using that to replace the oil.)
1 tablespoon olive oil
Add the diced carrot, celery, onion and bell pepper. Cook over a low-medium heat for 8-10 minutes, stirring frequently until the vegetables have softened. They don't have to be completely cooked just softened up a little.
1 medium carrot, 2 sticks celery, 1 medium onion, 1 medium green bell pepper
Next add the lentils, beans, Cajun seasoning, tomato paste, red wine vinegar, garlic powder, thyme, sugar, bay leaf and a pinch of salt and pepper. Stir well.
580 grams cooked pinto beans, 130 grams dried red split lentils, 2 teaspoons garlic powder, 1 tablespoon Cajun seasoning, 2 bay leaf, 1 teaspoon dried thyme, 1 tablespoon brown sugar, 2 tablespoon tomato paste, 2 tablespoon red wine vinegar
Pour in the vegetable stock and bring to the boil. Reduce the heat to medium and simmer for 20-25 minutes or until the vegetables are completely soft and the stew is thickened. While cooking give the stew a stir every now and again.
1 litre vegetable broth
Remove the pan from the heat and place a lid over and leave for 5 minutes. Check the seasoning and add salt and pepper to taste, and extra sugar if the spices are too hot.
Remove the bay leaf and thyme stalk if used. A few tablespoons of nutritional yeast flakes is a nice addition stirred through before serving or sprinkled over each portion.

While the red beans are cooking prepare the rice:

Add the rice and water to a saucepan. Season with a little salt and stir.
1 cup long grain rice, 2 cups water
Bring to a boil, lower the heat, and simmer for about 10 minutes or until the water has mostly been absorbed and pucker holes appear over the rice. Turn the heat off and place a lid over the pan.
Leave for another 10 minutes or until the red beans are ready.
Before serving the rice, give it a fluff up with a cutlery fork.

Serving suggestions:

Serve the red beans with the rice and a few home-made cornbread muffins if liked. A dollop of vegan mayonnaise or sour cream is a nice addition, and a sprinkle of chopped parsley or sliced spring [green] onions for a fresh touch.
A few tablespoons of nutritional yeast flakes stirred through the red beans is a tasty addition, as is a few drops of hot sauce for those who love extra spice.
chopped fresh parsley

Notes

The provided nutritional information is for guidance only and should not be considered as an exact calculation, as ingredients may vary. Data includes the rice accompaniment.
Store leftover red beans in a covered container in the refrigerator for up to 3-4 days. Store leftover rice for up to 1 day.
For longer storage, freeze the red beans and rice in an airtight container for up to 2-3 months.
To reheat the red beans, place the leftovers in a non-stick saucepan with a little water. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until piping hot throughout.
Alternatively, reheat the red beans in a microwave-safe container until it reaches a piping hot temperature, stir frequently during cooking.
Adjust the spice level of the red beans to suit your taste preferences by adding more or less Cajun seasoning, if your beans are too spicy at the end of cooking add 1 teaspoon of extra sugar and consider stirring through some vegan sour cream or similar.
For extra spicy flavour, consider adding more Cajun seasoning, a dash of hot sauce, a pinch or two of cayenne pepper, fresh chilli, or smoked paprika to the stew.
If you're short on time, use pre-cooked canned beans and pre-chopped frozen vegetables [such as a frozen celery, onion and carrot mix] to speed up the cooking process.
Serve the red beans with a variety of toppings, such as chopped spring (green) onions, parsley, fresh coriander (cilantro), a dollop of vegan mayonnaise, plain yogurt, or creme fraishe, or a squeeze of lime juice for added freshness.

Nutrition