A white bowl of red beans with a mound of rice in the center.

Vegan Red Beans

I know tampering with a classic recipe can be controversial. Red beans are a creole staple usually made with sausages. It's delicious.

Plenty of bean dishes don't require meat. Why should red beans and rice be any different? Apparently, chef Bryant Terry asked the same question.

I was inspired by a recipe in Bryant Terry's Vegan Soul Kitchen. And I emphasize inspired. B. Terry's recipe is a next level chef recipe. Whereas my Vegan Red Beans recipe is an easy weeknight dinner made with ingredients you'd likely have in your pantry.

Vegan Red Beans

Text and Photo by Jac Kyles Baker

Makes 2 servings

Ingredients

1 onion, chopped

2 cloves garlic, minced

1 can dark red kidney beans, drained reserving 1/2 cup liquid

1/2 cup canned diced tomatoes

1 TB olive oil

2 fresh thyme stems

2 TB fresh parsley, chopped

1/4 tsp paprika

1/4 tsp dried parsley

1 TB all purpose flour

salt and black pepper to taste

hot sauce (optional)

Preparation

Add onion and garlic to large microwave safe bowl. Cover bowl. Microwave on HIGH 2 minutes. Drain any excess water.

Stir oil, paprika and dried parsley into onion and garlic. Microwave on HIGH for 1 minute. Carefully remove bowl from microwave. Coat vegetables with flour.

Add tomatoes, reserved bean liquid, thyme stems and fresh parsley. Salt and pepper to taste. Cover and microwave on HIGH 2 minutes.

Carefully remove bowl from microwave. Add beans and microwave on HIGH 2 mins or until liquid thickens.

Serve hot with rice. A few dashes of hot sauce pairs well with the earthy flavor of the beans. A favorite vinegar will achieve the same result.

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