Vegan Red Beans & Rice
Ingredients:
- 3 cans of red kidney beans
- 1 green bell pepper, diced
- ½ cup of chopped green onions
- 2 tbsp of minced garlic
- 1 box of vegetable stock or broth
- 2 tbsps vegan butter
- 3 tsps paprika
- 3 tsps garlic Salt
- 4 tsps pepper
- 3 tsps onion powder
- 3 tsps garlic powder
- 2 tsps seasoning salt
- Optional: ¾ tbsps vegan bacon seasoning (I purchased mine at Wholefoods or you can find it here)
Instructions:
In a large pot, over medium heat, add in 1 tbsp olive oil, diced green bell peppers, minced garlic, and green onions. Cook until vegetables are fragrant and have softened
Reduce heat and add in 2 tbsp of butter. Sautee veggies and butter until butter has melted
Add in 3 cans of drained red kidney beans and seasonings. Gently combine while trying not to mash any of the beans.
Pour in liquid smoke and ¾ of the box of vegetable broth. Mix well, cover with a lid bring to a simmer for 30 minutes
Remove lid, and taste beans. Make adjustments with seasonings as needed. Stir red beans and let simmer for an additional 15-20 minutes
While red beans simmer, make your rice according to packaging directions
Once red beans and rice are finished, serve in a bowl topped with chopped green onions
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