Vegetarian Red Beans And Rice With Canned Beans Caribbean Red Beans and Rice With Aromatic Spices

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Prep:
10 mins

Cook:
45 mins

Total:
55 mins

Servings:
4 servings
Nutrition Facts (per serving)
250 Calories
5g Fat
43g Carbs
10g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 250
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 563mg 24%
Total Carbohydrate 43g 16%
Dietary Fiber 7g 27%
Total Sugars 7g
Protein 10g
Vitamin C 15mg 75%
Calcium 104mg 8%
Iron 2mg 12%
Potassium 516mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Caribbean red beans and rice is a classic dish with as many variations as there are regions in the Caribbean. This particular vegetarian and vegan recipe for Caribbean-style red beans and rice is just one possible starting point.

In this version of red beans and rice, healthy high-protein and high-fiber kidney beans are simmered with tomatoes and spiced with plenty of Caribbean inspired spices, including garlic, nutmeg, cloves, and cinnamon for a healthy vegetarian and vegan Caribbean red beans and rice meal.

Ingredients

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1 (12-ounce) can kidney beans

  • 1 (14-ounce) can tomatoes

  • 1 1/2 cups rice

  • 1 1/2 cups water or vegetable broth

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rice and beans

    The Spruce Eats / Anastasiia Tretiak
  2. In a large skillet, sauté onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes. Add in nutmeg, cinnamon, and cloves, and allow to cook for just one more minute, stirring occasionally to prevent spices from burning. 

    Saute onion

    The Spruce Eats / Anastasiia Tretiak
  3. Add kidney beans and tomatoes, including liquid from each (do not drain). Give it all a quick stir to combine everything together well.

    Add in kidney beans

    The Spruce Eats / Anastasiia Tretiak
  4. Allow to cook for a few more minutes, then add rice and water or vegetable broth. 

    Add this rice

    The Spruce Eats / Anastasiia Tretiak
  5. Cover skillet and allow to cook for about 30 to 35 minutes, or until rice is done and most of the liquid has been absorbed. Throughout cooking time, stir rice occasionally to make sure it doesn’t stick to the bottom of the pan.

    Mix

    The Spruce Eats / Anastasiia Tretiak
  6. Add salt and pepper to taste.

    Add salt and pepper to taste

    The Spruce Eats / Anastasiia Tretiak

Tips

  • With just a bit of oil used for cooking up the onions and garlic, this recipe is vegetarian, vegan, gluten-free, and also very low-fat.
  • Be sure to use water instead of vegetable broth or make sure that your vegetable broth is gluten-free if needed.
  • You could also reduce the fat and make it nearly fat-free by using a non-stick pan or just a touch of cooking spray for cooking the onions and garlic, but the olive oil does add a little extra flavor.

Video about Vegetarian Red Beans And Rice With Canned Beans

Vegan Red Beans and Rice // EASY OIL FREE PLANT BASED DINNER RECIPE

Red Beans and Rice

SERVES 4
¼ cup water
1 large yellow onion, finely chopped
3 jumbo garlic cloves, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
1 heaping tablespoon miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ to 1 teaspoon ground cayenne, plus more to taste
1 teaspoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
2 cans red kidney beans, drained and rinsed
2 cups water
3 dried bay leaves

Cooked brown rice, for serving
Hot sauce, for serving

Heat 1/4 cup of water in a heavy bottomed stock pot. Water sauté the chopped garlic until translucent. Add the celery, bell pepper, miso, paprika, smoked paprika, onion powder, garlic powder, cayenne, soy sauce and tomato paste. Cook for 5 more minutes on low.
Add the kidney beans, 2 cups of water and bay leaves. Stir well.
Cook for about 30 minutes or until the bean cooking liquid has thickened up.
Serve with the cooked rice and hot sauce.

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