Vegan Red Beans
Vegan red beans and rice are my go to for a simple and delicious meal. While I am not vegan, we are always adjusting our diet to make healthier everyday decisions for prolonged health. I also like to challenge myself to make delicious, flavorful meals without the addition of meat. This is also a very, very tasty recipe and the meat is not missed at all. TRUST ME! I would not say it if it were not true.
I frequently use this recipe and we never get tired of it. While we were in Texas, I would bring a large pot of these back to Arkansas with me when we would visit family. MY FAMILY HAS NO IDEA THESE BEANS ARE VEGAN. They just want to know where is the cornbread to go with their red beans. I have even seen them pass up meat to eat a bowl of these vegan red beans and rice with a side of cornbread. These are professional soul food eating people I am talking about here. I am from a very, very small town in Arkansas where family get-togethers with lots of food are the norm. Therefore, you better not show up with bland food and expect to get a good reaction. A good reaction will not happen when the food is flavorless. You might get your feelings hurt. Ha! But it is all out of love!
I put time into figuring out how to make sure these vegan red beans are as delicious as red beans based with chicken stock, sausage, and all manner of meat. One thing I have learned through life experience is that no matter how healthy a food may be if it does not taste good people will not eat it. This rang true in my Product Development class and while working in the Sensory department at a major food corporation. Therefore, I knew if I wanted to avoid the rejection from my family I had to bring “a banger” as Daym Drops says on his YouTube food review videos. This my friends….is a banger. Try it for yourself and leave a comment.
Vegan Red Beans and Rice
Yield: 6-8 servings
1lb dried red kidney beans
2 bell peppers, small diced
1 onion, small diced
2 stalks celery, small diced
6 garlic cloves, diced or minced
1 tbsp. cayenne
1 tbsp. dried basil
1 tsp dried thyme
1/2 tbsp. paprika
1 tsp ground cumin
3 bay leaves
1/4 cup olive oil
6 to 7 cups of water or vegetable broth
1/2 cup Italian (flat leaf) parsley, chopped
1/2 - 1 tbsp. salt (or to taste)
Cooked Rice (optional)
Rinse the dried beans and soak them in water for at least 8 hours. If you are in a rush, cover the beans with water, bring to a boil, remove from heat, and allow the beans to sit in the hot water for an hour. Drain the beans to remove the soaking liquid.
Add the beans and all ingredients, EXCEPT THE ITALIAN PARSLEY, to a large pot. Bring the pot to a boil. Reduce the heat to medium low. If needed, add more water or vegetable broth if the liquid begins to boil out. Allow to cook for about 2 to 2.5 hours or until beans are tender.
Add the Italian parsley and allow to cook for about 5 more minutes. Serve while hot with steamed rice if you desire.
Yes. It is that easy. Enjoy!
-Jean