Quick Vegan Red Beans And Rice Recipe
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Prepare rice check out my brown rice recipe.
Quick vegan red beans and rice recipe. Sort and soak red kidney beans in cold water for at least 8 hours or overnight. While the vegetables are cooking and getting soft open the cans of dark red kidney beans. Drain and rinse three cans of beans leaving the liquid in the can of the fourth.
Add the worcestershire sauce and the hot sauce. Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom of the pan. In a large saucepan heat oil on medium heat and add onion celery pepper and garlic.
Stir to combine and bring to a simmer over medium high heat. Stir well and serve atop rice with more hot sauce on the table. Makes 8 10 servings 5 cans of dark red kidney beans rinsed.
Add the beans to the pot including the liquid from the one can. Cook until onions are soft about 3 minutes. 1 onion.
You can also use 1 bag of red kidney beans soaked over night but you need a pressure cooker to make this meal if you are using dry beans. Just before serving sprinkle with smoked salt or a little liquid smoke. Like regular red beans these taste better the longer they cook so consider 30 minutes the bare minimum and cook them longer if you can adding water as necessary.
Heat some oil vegetable stock or water in a large pot add the veggies garlic onion and green bell pepper and cook over medium high heat for about 5 minutes or until golden brown. Stir all the ingredients together and add 1 cup of vegetable broth. This recipe is quick like 55 mins quick easy to make and one that your family will keep coming back for.
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