If you love red beans and rice then you will most certainly enjoy my red beans and rice recipe. It is full of flavor, goodness, and health. It’s a down home favorite that’s so good you won’t even miss the meat.
4 Can of Organic Red Kidney Beans
4 Stalks of Chopped Celery
1 Medium Onion (chopped)
1 Bay Leaf
6 1/2 cups of Vegetable Broth
1 Green Bell Pepper (chopped)
1 Red Bell Pepper (chopped)
4 Chopped Garlic Cloves
4 TBS Olive Oil
Chop the following vegetables: celery, green bell pepper, red bell pepper, onion, garlic. Cook all vegetables in a large pot with your olive oil over medium heat until tender (6-8 minutes).
Drain and rinse your canned beans. Add them to the pot with the vegetables. Pour in your vegetable broth. Add thyme, oregano, bay leaf, smoked paprika, add pepper. Stir until combined.
Allow it to boil. Once it boils, cover it and turn the heat down to low and let it cook for 1.5-2 hours. Stir occasionally to avoid sticking.
After the beans are cooked and soft take 2 cups of beans and put them in a food processor. This will mash them up. Once mashed pour the mashed beans back into the pot and stir. This will thicken your beans and give it the traditional texture. Take out your bay leaf and let it simmer for about 10 minutes.
Serve over your rice of choice.
You did it! This also pairs great with our vegan cornbread. Try the Vegan Cornbread Recipe. Be sure to tag us #SavorSimply on Facebook and Instagram once you make it.