Louisiana Vegan Red Beans and Rice

Ingredients

• Kidney beans

  2 tins

  $2.00

• Rice

  300 g

  $0.54

• Onions

  1 medium

  $0.22

• Celery

  1 rib

  $0.22

• Bell pepper

  1 medium

  $0.90

• Garlic

  3 cloves

  $0.02

• Vegetable oil

  2 tbsp

  $0.06

• Thyme

  1 tsp

  $0.05

• Dried Bay Leaves

  2 pieces

  $0.10

• Cayenne Pepper

  0.25 tsp

  $0.01

• Prepared Vegetable Broth

  500 ml

  $0.90

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cook long-grain rice according to package directions, fluff with a fork, and set aside.

2. 2

   Heat vegetable oil in a heavy Dutch oven over medium heat.

3. 3

   Add diced onion, celery, and green bell pepper; sauté for 8 minutes until softened.

4. 4

   Add minced garlic, dried thyme, cayenne, and bay leaves, stirring for 1 minute.

5. 5

   Stir in kidney beans with their liquid and vegetable broth; bring to a simmer.

6. 6

   Cook uncovered for 45 minutes, lightly mashing a cup of beans against the side of the pot to create a rich gravy.

7. 7

   Season with salt and pepper, discard bay leaves, and serve hot over steamed rice.