Best 3 Red Beans And Rice Vegetarian Recipes

**Red Beans and Rice: A Flavorful Vegetarian Delight**

Red beans and rice is a classic dish enjoyed by people of all ages. This hearty and flavorful meal is not only delicious but also incredibly versatile. Whether you're a vegetarian looking for a meatless main course or a meat-lover seeking a satisfying side dish, red beans and rice has something for everyone. Our collection of recipes offers a variety of takes on this beloved dish, from traditional to modern and everything in between. From the classic Creole-style red beans and rice to innovative recipes like red beans and quinoa or red beans and sweet potatoes, our recipes cater to diverse tastes and dietary preferences. Get ready to embark on a culinary journey with our flavorful and satisfying red beans and rice recipes.

Here are our top 3 tried and tested recipes!

VEGETARIAN RED BEANS AND RICE

Vegetarian Red Beans and Rice image

Southern-style dish of red beans to eat over rice. Very good and hearty meal and goes good with cornbread. Great for vegetarians. Serve over hot cooked rice.

Provided by Beth1727

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 3h50m

Yield 10

Number Of Ingredients 20

Ingredients

½ pound dried kidney beans, rinsed
½ pound dried pinto beans, rinsed
4 cups water
4 cups vegetable broth
2 cloves garlic, minced
2 bay leaves
1 (14.5 ounce) can diced tomatoes, with liquid
1 (4 ounce) jar chopped pimento peppers, drained
1 (4 ounce) can diced green chiles
1 large green bell pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 cup chopped celery
¼ cup snipped fresh parsley
1 tablespoon vinegar
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon hot pepper sauce, or more to taste

Steps:

Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

Nutrition Facts : Calories 198 calories, Carbohydrate 36.9 g, Fat 1 g, Fiber 9.3 g, Protein 11.6 g, SaturatedFat 0.1 g, Sodium 631.4 mg, Sugar 5.7 g

RED BEANS AND RICE (VEGETARIAN)

Red Beans and Rice (Vegetarian) image

Make and share this Red Beans and Rice (Vegetarian) recipe from Food.com.

Provided by Tallbirdmace

Categories Beans

Time 51m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can red kidney beans (including liquid)
4 tablespoons butter
1/4 red onion, finely chopped
1/4 teaspoon garlic salt
1 tablespoon liquid smoke
1 teaspoon salt
3 teaspoons fresh ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon paprika
0.5 (16 ounce) can red kidney beans (including liquid)
2 cups cooked brown rice (quick cooking version is fine)

Steps:

(RECIPEZAAR DOESN'T RECOGNISE LIGHT RED BEANS!).
Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side.
Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans).
Simmer the bean mixture for 45 minutes.
Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!).
After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture.
Stir it all together until the rice is warmed through again and serve.
Reheats really well if you would like to make this ahead of time.
Serves 2 as a main course or 4 as a side.

Nutrition Facts : Calories 871.7, Fat 26.6, SaturatedFat 15.2, Cholesterol 61.1, Sodium 1337.3, Carbohydrate 127.6, Fiber 30.2, Sugar 1.9, Protein 34.9

ANNIES RED BEANS AND RICE (VEGETARIAN)

Annies Red Beans and Rice (Vegetarian) image

Homemade, no cans in sight..lol. Zatarains is too salty for my preferences and this is cheaper also. Omit Worcestershire sauce for vegan.

Provided by ANN FRISQUE

Categories Other Side Dishes

Time 2h50m

Number Of Ingredients 16

Ingredients

1 lb red beans, small
1 qt water
1 qt vegetable broth
4 clove garlic, minced
2 small onions, chopped
2 green bell peppers, chopped
3 Tbsp olive oil
2 1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp oregano
1 1/4 tsp garlic powder
1 tsp cayenne pepper
1 tsp worcestershire sauce
1/2 tsp ground mustard
2 bay leaves
1 1/2 c rice, uncooked

Steps:

1. Sort and wash red beans.
2. In a large stockpot, combine 1 quart water, 1 quart broth, and red beans. Bring to a boil and simmer for 10 minutes before removing from heat. Let the beans stand for 1 hour.
3. After an hour, add garlic, onions, and bell pepper and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours, or until beans are soft. Try not to stir more than necessary.
4. Stir in seasonings and rice and simmer for 30 minutes longer, or until rice and beans are both cooked and all flavors are incorporated. The consistency should be like a thick gravy-you don't want soup. If it's too wet, just cook it down for a few more minutes. If it's too dry, add more water and cook until it has thickened.
5. You can also serve the rice on the side by cooking it separately from the beans.

Tips:

Soak the beans overnight: This will help them cook more evenly and quickly.
Use a variety of vegetables: This will add flavor, texture, and nutrients to your dish.
Don't be afraid to experiment with spices: Red beans and rice is a versatile dish that can be customized to your taste.
Serve with your favorite toppings: Some popular options include hot sauce, sour cream, and shredded cheese.

Conclusion:

Red beans and rice is a delicious, hearty, and affordable meal that is perfect for busy weeknights. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a delicious pot of red beans and rice that your whole family will love.