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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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

Directions Step-By-Step

1
Sort and wash red beans.
2
In 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.
3
After 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.
4
Stir 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.
5
You can also serve the rice on the side by cooking it separately from the beans.

About this Recipe

Dietary Needs: Vegetarian
Hashtags: #beans, #Louisiana