Red beans and rice are a traditional Monday dinner in New Orleans – this plant-based recipe is a healthy, satisfying option for Meatless Mondays!
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Servings
Makes 6 servings
Ingredients
2 tablespoons canola oil
1 cup celery, small dice
1 cup onion, small dice
1 cup green bell pepper, small dice
¾ cup cremini mushrooms, cleaned and sliced
3 tablespoons Salt-Free Sugar-Free Magic Creole Seasoning®
1½ tablespoons smoked paprika
3 bay leaves
8 cups vegetable broth
2 cups water
1 pound red beans
cooked white rice, for serving
1 cup celery, small dice
1 cup onion, small dice
1 cup green bell pepper, small dice
¾ cup cremini mushrooms, cleaned and sliced
3 tablespoons Salt-Free Sugar-Free Magic Creole Seasoning®
1½ tablespoons smoked paprika
3 bay leaves
8 cups vegetable broth
2 cups water
1 pound red beans
cooked white rice, for serving
How To Prepare
Rinse beans and set aside.
In a large pot over medium-high heat add the oil, celery, onion and bell pepper. Sauté for 2 to 3 minutes. Add the sliced mushrooms and continue cooking for 2 minutes. Reduce heat to low, add the Salt-Free Sugar-Free Magic Creole Seasoning® and smoked paprika and sauté for 2 more minutes.
Add vegetable broth, water and bay leaves. Stir well, cover and bring to a boil. Reduce heat to simmer and cook, covered, for 3 hours. Stir occasionally.
Remove from heat and season with salt and pepper to taste. Serve hot with white rice. Enjoy!
In a large pot over medium-high heat add the oil, celery, onion and bell pepper. Sauté for 2 to 3 minutes. Add the sliced mushrooms and continue cooking for 2 minutes. Reduce heat to low, add the Salt-Free Sugar-Free Magic Creole Seasoning® and smoked paprika and sauté for 2 more minutes.
Add vegetable broth, water and bay leaves. Stir well, cover and bring to a boil. Reduce heat to simmer and cook, covered, for 3 hours. Stir occasionally.
Remove from heat and season with salt and pepper to taste. Serve hot with white rice. Enjoy!
