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–+ servings
Red Beans & Rice Stew

Red Beans & Rice Stew

5 from 1 vote
This comforting Red Beans and Rice recipe is inspired by the flavors of the Caribbean. It’s hearty, flavorful and packed with plant protein.
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Author: Devorah Bowen | The Yummy Vegan
Servings: 4 servings

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
US Customary - Metric

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.
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