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 1 tablespoon olive oil, diced green bell peppers, minced garlic, and green onions. Cook until vegetables are fragrant and have softened.
Reduce heat and add 2 tablespoons of vegan butter. Sauté vegetables and butter until butter has melted.
Add 3 cans of drained red kidney beans and seasonings. Gently combine without mashing the beans.
Pour in liquid smoke and three-quarters of the box of vegetable broth. Mix well, cover with a lid, and bring to a simmer for 30 minutes.
Remove the lid and taste the beans. Adjust seasonings as needed. Stir and let simmer for an additional 15 to 20 minutes.
While the red beans simmer, prepare rice according to the package instructions.
Once the red beans and rice are finished, serve in a bowl topped with chopped green onions.
