Vegetarian Red Beans and Rice

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.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 198 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.