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Meatless Red Beans & Rice

Meatless Red Beans & Rice recipe image
This comforting dish transforms humble dry red beans into a rich, creamy stew brimming with Southern soul food tradition. The key lies in the slow simmer, allowing the beans to break down slightly and create a thick, gravy-like sauce infused with aromatic garlic, onion, and subtle fennel. A hint of ground red pepper adds a gentle warmth without overwhelming the palate. It&# 226;€™s the perfect vegan-friendly meal for cozy weeknight dinners or feeding a crowd. Serve it hot over fluffy white rice for a satisfying, budget-friendly feast that tastes even better the next day. Simple ingredients come together to create a complex, deeply satisfying flavor profile that feels like a warm hug in a bowl.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 583.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This comforting dish transforms humble dry red beans into a rich, creamy stew brimming with Southern soul food tradition. The key lies in the slow simmer, allowing the beans to break down slightly and create a thick, gravy-like sauce infused with aromatic garlic, onion, and subtle fennel. A hint of ground red pepper adds a gentle warmth without overwhelming the palate. It&# 226;€™s the perfect vegan-friendly meal for cozy weeknight dinners or feeding a crowd. Serve it hot over fluffy white rice for a satisfying, budget-friendly feast that tastes even better the next day. Simple ingredients come together to create a complex, deeply satisfying flavor profile that feels like a warm hug in a bowl.
Ingredients
  • 1 1/8 cup Red beans; dry
  • 2 Garlic; minced
  • 1/2 cup Onion; chopped
  • 1 Bay Leaf
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Fennel seed; crushed
  • 1/4 teaspoon Red pepper; ground
  • 2 cup Rice; cooked
Directions
  1. 1
    Rinse the dry red beans thoroughly under cold water, discarding any debris.
  2. 2
    Place the beans in a large saucepan and cover with 3 cups of water.
  3. 3
    Bring the water to a boil over high heat, then reduce heat to a simmer.
  4. 4
    Simmer for 2 minutes, then remove from heat.
  5. 5
    Cover the pot and let the beans stand for 1 hour.
  6. 6
    Drain the beans in a colander and rinse with fresh water.
  7. 7
    Return the drained beans to the saucepan.
  8. 8
    Add the chopped onion, minced garlic, bay leaf, salt, crushed fennel seed, ground red pepper, and 3 cups of fresh water.
  9. 9
    Bring the mixture to a boil, then reduce heat to low.
  10. 10
    Cover and simmer gently for about 2 1/2 hours, stirring occasionally and adding more water if needed to keep beans submerged.
  11. 11
    Once the beans are tender, uncover the pot and simmer for an additional 15 to 20 minutes, stirring frequently, until a thick gravy forms.
  12. 12
    Remove and discard the bay leaf.
  13. 13
    Serve the hot beans and gravy over cooked rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 583.4kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 3672.1mg154%
Total Carbohydrate 139.2g47%
Dietary Fiber 8.5g34%
Sugars 69.3g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the beans are fully submerged during the long simmer to cook evenly.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: red beans, rice, vegan, vegetarian, southern, comfort food, slow cooker, stew, garlic, onion, fennel, bay leaf, spicy, protein, meal prep, budget friendly, one pot, dinner, traditional, hearty
Read it online: https://www.chefs-mate.com/recipe/meatless-red-beans-rice/