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Vegetarian Red Beans with Rice

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PREP TIME
20 min
COOKING TIME
150 min
TOTAL TIME
230 min
SERVINGS
10 servings
Dinner Southern
Vegetarian Red Beans with Rice
Ingredients
  • 1/2 pound dried kidney beans, rinsed
  • 1/2 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
  • 1/4 cup snipped fresh parsley
  • 1 tablespoon vinegar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes, or more to taste
  • 1/4 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon hot pepper sauce, or more to taste
Instructions
1
Start by filling a large cooking vessel with beans and water, then heat it until the mixture reaches a rolling boil. Next, lower the heat to a simmering pace and let it cook for 2 minutes. Remove the vessel from the heat source and cover it with a lid, allowing it to rest for 1 hour.
2
After the resting period, drain and rinse the beans before returning them to the pot with a flavorful liquid made from broth, minced garlic, and bay leaves. Bring this mixture to a boil once more, then gradually decrease the heat and cover it with a lid. Let it cook for 1 hour and 15 minutes, allowing the flavors to meld together.
3
Now, add an assortment of diced vegetables - including tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley - along with a few seasonings such as vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover the pot again and let it continue to simmer until all the ingredients are tender and a rich gravy has formed, approximately 1 hour.
4
Finally, remove any bay leaves before serving the bean and vegetable mixture over a bed of cooked rice.