Vegetarian Red Beans and Rice by Fork in the Kitchen

butter, yellow onion, garlic, red bell pepper, green bell pepper, celery, cayenne pepper, kosher salt, dried oregano, bay leaf, hot sauce, red pepper flakes, white pepper, tomato paste, dried kidney beans, vegetable stock, parsley, stock or broth, basmati rice, parsely

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

Category:

– 3 tbsp unsalted butter (olive oil for vegan)
– 1 small yellow onion, diced
– 6 garlic cloves, diced
– 1 small red bell pepper, diced
– 1 small green bell pepper, diced
– 3 celery stalks, diced
– 1/2 tspcayenne pepper
– 1 1/2 tspkosher salt, more to taste
– 1/2 tsp dried oregano
– 2 bay leaves
– 1/2 tbsp hot sauce
– Dash of red pepper flakes
– 1/8 tsp white pepper
– 1 1/2 tbsp tomato paste
– 2 cups dried kidney beans
– 2 1/4 – 1/2 cups vegetable stock
– 1/4 cup fresh parsley, chopped
– 1 3/4 cups stock or water
– 1 cup basmati rice
– Parsley, lime, and/or green onion for garnish

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

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