Go Back
+ servings

Smoky Vegetarian Red Beans and Rice

This Vegetarian Red Beans & Rice recipe is loaded with vegetables that cook down with the beans so they end up melt-in-your-mouth tender and packed with flavor. / Recipe adapted from Guy Ferrari's
Course Entree
Cuisine Vegetarian
Servings 4 servings
Author Shelly Westerhausen


  • 1 pound dried red beans , soaked in water in the fridge overnight
  • 2 Tbsp peanut oil
  • 1 large onion , diced
  • 2 medium carrots , diced
  • 3 celery stalks , diced
  • 2 garlic cloves , minced
  • 1 bunch kale , rinsed and torn, with stems removed
  • 2-3 chipotle peppers in adobe sauce (depending on your heat preference), chopped
  • 1 Tbsp smoked paprika
  • 1 tsp . dried oregano
  • 1 tsp . chili powder
  • 1/2 tsp . red pepper flakes
  • 1-2 bay leaves (mine was huge so I only used 1)
  • 1 Tbsp . tamari sauce
  • Salt / Pepper , to taste
  • 4 cups cooked brown rice
  • Micogreens or green onions , for garnish


  1. Drain and rinse beans that have been soaking over night and set aside.
  2. In a large dutch oven or saucepan, heat peanut oil over medium heat.
  3. Add diced onions, carrots, and celery and cook until softened, five to seven minutes.
  4. Add, add in garlic and saute for another thirty seconds.
  5. Add in kale, chipotle peppers, paprika, oregano, chili powder, red pepper flakes, bay leaves, drained red beans, and 8 cups water.
  6. Bring to a boil, let boil for five minutes and reduce heat so that the beans are at a low simmer (medium-low).
  7. Add water as needed and cook until the beans are tender, about and hour and a half to two hours.
  8. Remove from heat and stir in the tamari. Season generously with salt and pepper.
  9. To serve: divide the rice and beans between four bowls. Garnish with micogreens or green onions. Serve right away.