Favourite Red Beans & Rice with Salsa
Submitted by neetze
Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1½ hrsA lighter, plant-based spin on the Southern staple, this red beans and rice skips the sausage and ham hocks and lets warm spices do the work. Two kinds of dried red beans simmer with onion, garlic, oregano, and bay until creamy-tender, then get a bold hit of chili powder, cumin, coriander, red pepper flakes, and tomato juice.
There is a small but important detail in the order: the tomato juice goes in only after the beans are tender, since acid added too early keeps beans from softening. Nutty brown rice cooks separately in stock and gets folded in at the end, making the whole pot hearty and high in fiber.
A bowl of fresh salsa served alongside is the bright, cool counterpoint to the spiced, savory beans. It happens to be vegan and gluten-free, but mostly it is just a satisfying, wholesome bowl.
Kitchen Tips
- Soak the beans overnight so they cook evenly and faster, and are easier to digest.
- Hold the tomato juice, and any salt, until the beans are tender; acid added early keeps beans tough.
- Cook the brown rice separately so it stays distinct and fluffy rather than turning gluey in the beans.
- Let it rest a few minutes before serving so the rice soaks up the spiced bean liquid.
Variations
- Stir in diced bell pepper or a chopped jalapeno with the onions for more Cajun-Tex-Mex flavor.
- Use white rice or quinoa in place of the brown rice.
- Top with avocado, cilantro, lime, or a dollop of vegan sour cream.
Ingredients
Directions
Pick over and rinse beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours).
Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf.
Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix.
Continue to cook while preparing the rice. Put in the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 45 minutes, or until tender.
In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side.
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