Roberto Martin'S Vegan Red Beans And Rice Recipe

Name: Roberto Martin'S Vegan Red Beans And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white basmati rice or 2 cups use brown rice; 3 cups water; 2 (15 ounce) cans kidney beans, rinsed and drained; 4 cups vegetable broth; 2 sausage, high vegan quality (like apple sage); 2 sausage, high vegan quality (like Italian); 1 tablespoon grapeseed oil (or safflower oil); 1 large white onion, medium dice; 6 stalks celery, 6-inch in length, small dice; 4 garlic cloves, minced; 1 teaspoon chili powder; 1 teaspoon dried thyme; 1 red bell pepper, cored, seeded and diced; kosher salt; black pepper, freshly ground; 1/2 cup scallion, thinly sliced

Servings: persons

2 cups white basmati rice or 2 cups use brown rice
3 cups water
2 (15 ounce) cans kidney beans, rinsed and drained
4 cups vegetable broth
2 sausage, high vegan quality (like apple sage)
2 sausage, high vegan quality (like Italian)
1 tablespoon grapeseed oil (or safflower oil)
1 large white onion, medium dice
6 stalks celery, 6-inch in length, small dice
4 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried thyme
1 red bell pepper, cored, seeded and diced
kosher salt
black pepper, freshly ground
1/2 cup scallion, thinly sliced

1
Rinse rice thoroughly.
2
Place rice in a large pot with a tightly fitting lid with 3 cups of water.
3
Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
4
Removed pot from heat and keep covered until needed.
5
In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside.
6
Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
7
Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
8
Add garlic, cook another 2 minutes.
9
Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
10
Season with salt and pepper.
11
serve the red beans over rice and garnish with sliced scallions.

605

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups white basmati rice or 2 cups use brown rice, 3 cups water, 2 (15 ounce) cans kidney beans, rinsed and drained, 4 cups vegetable broth, and more.

Yes, Roberto Martin'S Vegan Red Beans And Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roberto Martin'S Vegan Red Beans And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions