- 1/2 cup uncooked rice (100 g), we used short grain white rice
- 2 cloves of garlic, sliced
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/8 tsp ground black pepper
- Dash of salt
- Dash of cayenne flakes (optional)
- 1 bay leaf
- 2 and 1/4 cups canned red or kidney beans (14 oz or 400 g), drained and rinsed
- 1 cup vegetable stock or water (250 ml)
- Cook the rice according to package directions. Set aside.
- Heat some oil, vegetable stock or water in a large pot, add the veggies (garlic, onion and green bell pepper) and cook over medium-high heat for about 5 minutes or until golden brown.
- Add the spices and herbs (thyme, paprika, pepper, salt, cayenne and bay leaf).
- Finally, add the beans and vegetable stock or water, stir and cook over medium-high heat for about 10 minutes. To make the stew thicker, I usually mash some beans using an immersion blender, but feel free to use a fork or a potato masher or just omit this step.
- Serve the beans with the rice immediately. We added some chopped fresh parsley on top, but it’s up to you. Feel free to add some hot sauce as well.
- Keep leftovers in a sealed container for 4-5 days in the fridge.
- This recipe is usually made with celery, but I’m not a huge celery fan, so I prefer my red beans and rice this way. Feel free to add 1-2 celery sticks if you like it.
- The classic red beans and rice recipe is made with meat. Feel free to use vegan sausages or any other meat alternative if you want.
- Nutritional info is not accurate. The amount of sodium is lower if you drain and rinse well the beans.
- Serving Size: 1/2 of the recipe
- Calories: 402
- Sugar: 5.1 g
- Sodium: 1129 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Carbohydrates: 82.2 g
- Fiber: 16.7 g
- Protein: 16.2 g