Vegetarian Red Beans and Rice Recipe

Recipesfull introduces to you: Popular Recipes. (Vegetarian Red Beans and Rice Recipe). 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.

Brief

Prep 20 mins

Cook: 2hrs30 mins

Additional: 1hr

Total: 3hrs50 mins

Servings: 10

Yield: 10 servings

Vegetarian Red Beans and Rice Recipe

Ingredients

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

Main Dish

Directions

Step 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.

Step 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.

Step 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.

Nutritional Information

Vegetarian Red Beans and Rice Recipe

Servings Per Recipe:10

Calories: 198

% Daily Value *

Protein: 11.6g 23%

Carbohydrates: 36.9g 12%

Dietary Fiber: 9.3g 37%

Sugars: 5.7g

Fat: 1g 2%

Saturated Fat: 0.1g 1%

Vitamin A Iu: 1734.6IU 35%

Niacin Equivalents: 3.7mg 28%

Vitamin B6: 0.4mg 26%

Vitamin C: 61.5mg 102%

Folate: 232.7mcg 58%

Calcium: 85mg 9%

Iron: 3.8mg 21%

Magnesium: 87mg 31%

Potassium: 875.9mg 25%

Sodium: 631.4mg 25%

Thiamin: 0.3mg 32%

Calories From Fat: 9

*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.