Vegan Red Beans and Rice

This Vegan Red Beans and Rice recipe may not be traditional (see also: it's vegan), but it certainly is tasty, bold, and easy! Modified from Fat Free Vegan Kitchen.

📝 Ingredients

• 2 tablespoons avocado or olive oil
• 1 large onion (finely diced (about 1 1/2 cups))
• 6 cloves garlic (minced)
• 5 celery stalks (finely diced (about 1 1/2 cups))
• 1 large green bell pepper (finely diced (about 1 1/2 cups))
• 1 pound dry red kidney beans (soaked in water overnight, drained, and rinsed)
• 3 bay leaves
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper (plus more to taste)
• 1/2 teaspoon black pepper
• 2 chipotle peppers in adobo sauce (chopped)
• 2 teaspoons hot sauce (such as Tabasco, more to taste)
• 6 cups vegetable broth
• Salt (to taste)
• Cooked rice and sliced green onions (for serving)

👨‍🍳 Instructions

1. 1Heat the oil in a large Dutch oven or stockpot over medium high heat. Add in the onion and cook until very tender and beginning to brown, about 10 minutes.
2. 2Add in the garlic, celery, and bell pepper, and continue to cook until just softened, about 3 minutes.
3. 3Add in the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender and mushy (see notes about bean cooking time).
4. 4Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.