60min 4 ppl
Vegan Red Beans and Rice
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 7 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 16g
Carbs 66g
Fats 4g
About this dish
Red kidney beans simmered low and slow with smoked paprika, liquid smoke and the Creole trinity until creamy, served over rice — a plant-based Monday classic.
Allergy Info
Celery
Diet Info
Vegan
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Tins & Jars
- Vegetable stock1 l
Dried Goods
- Dried kidney beanssoaked overnight400 g
- Long-Grain White Ricefor serving300 g
Spices & Seasonings
- Bay leaves2
- Cajun seasoning1 tbsp
- Smoked paprika1 tsp
Oils & Condiments
- Liquid smoke0.5 tsp
- Vegetable Oil1 tbsp
Utensils
- Large pot
- Saucepan
- Chopping board
- Sharp knife
Method
1
Drain and rinse the beans after their overnight soak in cold water.
Approx. 4 minutes
2
Dice the onion, celery and green pepper and crush the garlic.
Approx. 8 minutes
3
Heat the vegetable oil in a large pot over medium heat and cook the onion, celery, green pepper and garlic for 5 minutes until softened.
Approx. 5 minutes
4
Add the beans, bay leaves, Cajun seasoning, smoked paprika, liquid smoke and vegetable stock.
Approx. 3 minutes
5
Bring to the boil, then reduce the heat and simmer gently, partially covered, for 2 hours, stirring occasionally, until the beans are creamy and starting to break down, topping up with water if it looks dry.
Approx. 20 minutes
6
Meanwhile, cook the rice in a separate pot of salted water according to the packet instructions.
Approx. 12 minutes
7
Discard the bay leaves, mash a few spoonfuls of beans against the side of the pot to thicken the liquid, and serve over the rice.
Approx. 3 minutes
