Annies Red Beans and Rice (Vegetarian)

ANN FRISQUE

By
@tornadorose1

Homemade, no cans in sight..lol.
Zatarains is too salty for my preferences and this is cheaper also.
Omit Worcestershire sauce for vegan.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Family
Prep:
10 Min
Cook:
2 Hr 40 Min

Ingredients

1 lb
red beans, small
1 qt
water
1 qt
vegetable broth
4 clove
garlic, minced
2 small
onions, chopped
2
green bell peppers, chopped
3 Tbsp
olive oil
2 1/2 tsp
salt
1 1/2 tsp
thyme
1 1/2 tsp
oregano
1 1/4 tsp
garlic powder
1 tsp
cayenne pepper
1 tsp
worcestershire sauce
1/2 tsp
ground mustard
2
bay leaves
1 1/2 c
rice, uncooked

Step-By-Step

1Sort and wash red beans.

2In a large stockpot, combine 1 quart water, 1 quart broth, and red beans. Bring to a boil and simmer for 10 minutes before removing from heat. Let the beans stand for 1 hour.

3After an hour, add garlic, onions, and bell pepper and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours, or until beans are soft. Try not to stir more than necessary.

4Stir in seasonings and rice and simmer for 30 minutes longer, or until rice and beans are both cooked and all flavors are incorporated. The consistency should be like a thick gravy–you don’t want soup. If it’s too wet, just cook it down for a few more minutes. If it’s too dry, add more water and cook until it has thickened.

5You can also serve the rice on the side by cooking it separately from the beans.

About this Recipe

Dietary Needs: Vegetarian
Hashtags: #beans, #Louisiana