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Smoky Vegetarian Red Beans and Rice

Smoky Vegetarian Red Beans and Rice for Cozy Comfort Nights

Smoky Vegetarian Red Beans and Rice is a hearty comfort dish packed with flavor, perfect for any dinner.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Beans
  • 1 pound Dried Red Beans can substitute with canned red beans (drained)
  • 2 tablespoons Tamari Sauce gluten-free option
For the Vegetables
  • 1 large Onion (diced) can substitute with shallots
  • 2 medium Carrots (diced)
  • 2 stalks Celery (diced)
  • 4 cloves Garlic (minced) fresh garlic preferred
  • 4 cups Kale (torn, stems removed) spinach can be used as substitute
For the Spices
  • 2 chopped Chipotle Peppers in Adobo Sauce adjust quantity based on heat preference
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Dried Oregano Italian seasoning can be used
  • 1 teaspoon Chili Powder use sweet paprika for milder flavor
  • 1 pinch Red Pepper Flakes omit for milder version
  • 2 leaves Bay Leaves
Cooking Essentials
  • 2 tablespoons Peanut or Olive Oil
  • Salt to taste
  • Pepper to taste
  • 4 cups Cooked Brown Rice white rice can be used
For Garnish
  • Green Onions for serving

Equipment

  • Large pot
  • Measuring cups
  • Measuring spoons
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Soak 1 pound of dried red beans in a large bowl of water overnight. Drain and rinse well before use.
  2. Heat 2 tablespoons of peanut or olive oil over medium heat. Sauté the diced onion, carrots, and celery for 5-7 minutes until softened.
  3. Stir in 4 minced garlic cloves and sauté for another 30 seconds until fragrant.
  4. Add the kale, chopped chipotle peppers, smoked paprika, oregano, chili powder, red pepper flakes, and bay leaves. Stir for about 2 minutes.
  5. Incorporate the soaked and drained beans with 8 cups of water, bring to a boil, then reduce to a low simmer for 1.5 to 3 hours.
  6. Once beans are tender, add tamari sauce, salt, and pepper to taste.
  7. Serve the smoky red beans over cooked brown rice and garnish with green onions.

Notes

For a richer taste, consider using vegetable broth instead of water when cooking the beans. Store leftovers in an airtight container for up to 4 days in the fridge.