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.

Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Additional Time:
1 hr
Total Time:
3 hrs 50 mins
10 servings


  • 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


  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.

  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.

  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.

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.

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