Meatless Red Beans & Rice

Meatless Red Beans & Rice


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Red beans and rice are a delicious spicy meal that is perfect for a vegetarian Lent! Skip sausage or meat in this dish and go with strong flavors and plenty of rice instead.

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Time needed

8 hour preparation + 2 hour cooking

Serving Size / Yield

6 servings


  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 4 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 lb. dry red beans
  • 6 C. vegetable broth
  • 1/2 tsp. thyme
  • 1 tsp. oregano
  • ΒΌ tsp. cayenne pepper
  • 6 C. cooked rice

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Cover the beans with water the night before and let them soak in the refrigerator. Heat oil in a large pot over medium and cook the celery, onion, and garlic until softened, about 5 minutes. Add the beans, broth, thyme, oregano, and cayenne to the pot and cover. Bring the mixture to a boil, then simmer for about 2 hours. After the beans are tender, mash some against the pot until the dish is creamy. Put in the rice and mix well until warmed.

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