Vegetarian Red Beans & Rice Recipe

ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 stalks celery, diced
1 large green bell pepper, seeded and diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 bay leaf
8 cups vegetable stock or cold water
2 cups tomato juice
1 cup small dried red beans (or pink beans, not kidney beans)
1/2 cup basmati rice
2 sprigs fresh thyme
salt and freshly ground black pepper, to taste

directions

Heat the olive oil over medium-high heat. Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender. Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes, stirring often.

Add the stock, tomato juice, and red beans. Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 55 minutes, until the beans are tender but have not lost their shape.

Stir in the rice and add a little more broth if needed, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked. Season with the salt and pepper.

nutrition data