CAJUN-STYLE VEGAN RED BEANS AND RICE

Made this this weekend and everyone loved it. Made some adjustments because some people in our party do not like spicy. Used 1 tsp of chipotle adobo sauce instead of hot sauce and used smoked paprika instead of regular. Was a perfect meal and everyone keeps talking about it. This was the first recipe I’ve tried from your site. Will be trying more.


CAJUN-STYLE VEGAN RED BEANS AND RICE

These Cajun-Style Vegan Red Beans and Rice are a healthy version of the traditional Louisiana dish, but are still just as satisfying and flavorful!

Prep Time: 10 mins
Cook Time: 2 hours
Total Time: 2 hours 10 mins

INGREDIENTS
1 pound dry red kidney beans, soaked overnight
1 medium yellow onion, diced
1 green bell pepper, cored and diced
2 medium stalks celery, diced
6 cloves garlic, minced (about 1 tablespoon)
2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon hot sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
1/8 teaspoon ground cayenne pepper
2 bay leaves
1 32-ounce container vegetable broth
1 1/2 cups dry brown rice
1/2 teaspoon liquid smoke (optional)

INSTRUCTIONS
  1. Drain the kidney beans; set aside.
  2. In a large pot over medium heat, add onion, bell pepper and celery (if oil-free, add a little water to sauté). Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
  3. get the full recipes @ emilieeats.com

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