Vegan Red Beans and Rice
Ingredients
- 3 cans of red kidney beans
- 1 green bell pepper, diced
- 1/2 cup of chopped green onions
- 2 tbsp of minced garlic
- 1 box of vegetable stock or broth
- 1/2 tbsp liquid smoke
- 2 tbsps vegan butter
- 3 tsps Paprika
- 3 tsps Garlic Salt
- 4 tsps Pepper
- 3 tsps Onion powder
- 3 tsps Garlic powder
- 2 tsps Seasoning salt
- 3/4 tbsps Vegan bacon seasoning (optional)
Preparation
In a large pot, over medium heat, add in 1 tbsp olive oil, diced green bell peppers, minced garlic, and green onions. Cook until vegetables are fragrant and have softened.
Reduce heat and add in 2 tbsp of butter. Sautee veggies and butter until butter has melted.
Add in 3 cans of drained red kidney beans and seasonings. Gently combine while trying not to mash any of the beans.
Pour in liquid smoke and 3/4 of the box of vegetable broth. Mix well, cover with a lid, bring to a simmer for 30 minutes.
Remove lid, and taste beans. Make adjustments with seasonings as needed. Stir red beans and let simmer for an additional 15-20 minutes.
While red beans simmer, make your rice according to packaging directions.
Once red beans and rice are finished, serve in a bowl topped with chopped green onions.
Tips
Add some seasoned and cooked young jackfruit for extra flavor, with an example available on sweetgreensvegan.com.
