This Red Beans & Rice Stew is part of The Art of Soups & Stews, a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for a delectable Red Beans & Rice Stew that is inspired by the flavors of the Caribbean. This hearty and flavorful stew is packed with plant protein and is the perfect dish for anyone who loves the flavors of stews, curries, and rice and peas.
Red Beans & Rice Stew
This comforting dish is inspired by the flavors of the Caribbean. It’s hearty, flavorful and packed with plant protein. Growing up in Montreal where there was a strong population of people from Jamaica, I fell in love with a lot of the flavors and foods. Dumplings in stew, curries, rice and peas, fried plantains among others. This red beans and rice stew reminds me of the flavors of those foods and the memories of my childhood.
What You’ll Need
- Canned Red Kidney Beans
- Cooked White Rice
- Celery
- Green Bell Pepper
- Garlic
- Green Onions
- Bay Leaves
- No Chicken or Vegetable Broth
- Coconut Milk
- Ground All Spice
- Fresh Thyme chopped
- Hot Sauce
- Salt & Pepper
How to Make this Red Beans & Rice Stew Recipe
Step one: sauté the onions and add the pepper and celery
To start, heat the oil on medium heat in a large pot. Once the oil is heated, proceed to add the onions and sauté them for about 5 minutes or until they start to soften. After that, you can add in the green pepper and celery and continue cooking for another 5 minutes, stirring occasionally. This will allow the vegetables to cook evenly and release their flavors.
Step two: add the aromatics, kidney beans and broth, then simmer
After adding the garlic, thyme, and allspice to the pot, mix everything thoroughly to ensure that the flavors are evenly distributed. Then, allow the mixture to cook for 2-3 minutes or until the garlic becomes fragrant, stirring occasionally. Once the aroma of the garlic fills the room, you can add in the rinsed kidney beans, bay leaves, and hot sauce if using. After that, pour in the no chicken broth and mix well to combine all the ingredients. Once everything is mixed together, let it simmer on low heat for 15 minutes or until all the vegetables are soft. This will allow the flavors to meld together and create a rich and delicious stew.
Step three: add the coconut milk, rice, and green onions
Once the vegetables have softened, you can add in the coconut milk, cooked rice, and green onions to the pot. Mix everything together thoroughly to ensure that the ingredients are evenly distributed. Then, let the mixture simmer on low heat until it is heated through and the broth has thickened, stirring occasionally.
Step four: garnish, serve, and enjoy!
To finish, garnish the stew with additional green onions, which will add a fresh burst of flavor and color to the dish. Then, serve the stew with your favorite hot sauce, which will complement the flavors of the stew perfectly. Finally, sit back, relax, and enjoy this delicious and comforting meal.
Red Beans & Rice Stew – Recipe Card
Red Beans & Rice Stew
Ingredients
- 30 oz Canned Red Kidney Beans rinsed
- 2 cups White Rice cooked
- 1 medium onion chopped
- 2 ribs Celery chopped
- 1/2 medium Green Bell Pepper chopped
- 5 cloves Garlic minced
- 3 Green Onions sliced, reserve some greens for garnish
- 2 Bay Leaves
- 2 cups No Chicken or Vegetable Broth
- 13.5 oz Coconut Milk
- 1/2 tsp All Spice ground
- 1 Tbsp fresh Thyme chopped
- 1 Tbsp Hot Sauce or to taste
- 1 pinch of each Salt & Pepper or to taste
Instructions
- 1. Heat the oil on medium heat in a large pot. Add the onions and sauté them for about 5 minutes or until they start to soften. Add in the green pepper and celery and continue cooking for another 5 minutes.
- 2. Add in the garlic, thyme, all spice and mix through. Allow everything to cook for 2-3 minutes or until the garlic becomes fragrant. Add in the rinsed kidney beans, bay leaves and hot sauce if using. Pour in the no chicken broth and mix well. Let simmer on low heat for 15 minutes or until all the vegetables are soft.
- 3. Add in the coconut milk, cooked rice and green onions then simmer until heated through and the broth has thickened.
- 4. Garnish with additional green onions and serve with your favorite hot sauce.
Recipe, text, and photography by Devorah Bowen.
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