Best Vegan Red Beans and Rice

🧂 Ingredients

• rice
• 1 lb red beans

  dried
• 1 yellow onion

  large, diced
• 1 green bell pepper

  large, diced
• 6 stalks celery

  diced
• 2 cups portobella mushrooms

  diced
• 4 garlic cloves

  minced
• 2 vegetable bouillon cubes

  low sodium
• 2 tablespoon tomato paste
• 8 cups water
• 4 tablespoon olive oil
• 2 teaspoon salt
• 4 bay leaves
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 tablespoon dried parsley
• ½ teaspoon cayenne

  optional
• ½ teaspoon black pepper

Instructions

• 1 Place beans in a large bowl and cover with fresh water, making sure the water is
  at least 2 inches above the beans. Soak overnight.
• 2 Drain water and rinse beans. Place in the refrigerator until ready to use.
• 3 Prepare rice according to package.
• 4 Dice the onion, bell pepper, celery, and mushroom. Mince the garlic cloves.
• 5 Heat olive oil in a large pot on medium heat for 2-3 minutes.
• 6 Add diced celery, onion, mushrooms, and bell pepper.
• 7 Cook over medium heat until onions are clear and most water is evaporated. About
  10 minutes.
• 8 Add Garlic. Stir for 1 min.
• 9 Add beans and seasoning. Cook beans without water for an additional 10 minutes
  with seasoning. This helps to break them down and flavors to come together.
• 10 Add 8 cups water and two vegetable bouillon cubes. Drop in Bay Leaves and stir
  everything together.
• 11 Reduce to med-low, cover and simmer for about an hour. Stirring every 10 minutes
  or so.
• 12 Remove lid and continue to cook until most of the liquid has evaporated and the
  beans are tender. About another 30 minutes to an hour.
• 13 Serve over rice.

Nutrition Info