Vegetarian Red Beans and Rice

Name: Vegetarian Red Beans and Rice
Prep time: 20 min
Cook time: 150 min
Total time: 230 min
Ingredients: 0.5 pound dried kidney beans, rinsed; 0.5 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; 0.25 cup snipped fresh parsley; 1 tablespoon vinegar; 1 teaspoon paprika; 1 teaspoon salt; 0.25 teaspoon red pepper flakes, or more to taste; 0.25 teaspoon ground cumin, or more to taste; 0.25 teaspoon hot pepper sauce, or more to taste

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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.

Recipe by Beth1727

Updated on February 9, 2022

Prep Time:

20 mins

Cook Time:

2 hrs 30 mins

Additional Time:

1 hr

Total Time:

3 hrs 50 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

You can use chicken broth instead of vegetable broth.

Nutrition Facts (per serving)

198	Calories
1g	Fat
37g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 198
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 631mg	27%
Total Carbohydrate 37g	13%
Dietary Fiber 9g	33%
Total Sugars 6g
Protein 12g
Vitamin C 62mg	308%
Calcium 85mg	7%
Iron 4mg	21%
Potassium 876mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.