A hearty, filling and nourishing Fire Roasted Red Beans and Rice recipe that will satisfy even the meat eaters at your table!

If you were to take a peek at my monthly meal plan, you would see this recipe makes the rounds quite a bit during the fall and winter months.  It’s such a simple meal to put together, especially if you cook your beans earlier in the week or use canned beans.

 Speaking of beans. . . .

We eat a ton of beans at my house!  I learned early on that canned beans were NOT economical for my family of five.  So, I invested in a small pressure cooker just for cooking beans.   After the initial soak, I can cook most beans within 3-7 minutes.    What a time-saver!

I usually cook a large batch of beans to use during the week or I’ll freeze the leftovers.  Either way, I’m not spending hours cooking beans anymore and it’s so much cheaper than buying canned beans!

I used to wonder what all the fuss was over Red Beans & Rice.   Well, it turns out I never had it made quite like this.

Once the weather starts turning cold, we start craving this kind of “stick to your ribs” comfort food.  I could easily make this meal once a week with no complaints from my family!

I hope you enjoy it!

–Jen

Fire Roasted Red Beans and Rice (Vegan & Gluten Free)

Serves: 5

Ingredients:

• 2 tsp olive oil

• 1 medium onion, chopped

• 3 celery stalks, diced

• 3 cloves garlic, minced

• 6 cups cooked kidney beans, divided or 3, 15 oz cans, rinsed and drained

• 1, 15 oz can fire roasted tomatoes

• 1 tsp thyme

• 1 tsp oregano

• 1 tsp smoked paprika

• 1 tsp sea salt

• 1 tsp liquid smoke

• 1/2 tsp freshly ground pepper

• 1/4 tsp cayenne powder (optional)

• 2 cups dry long grain brown rice, cooked

Instructions: 

• Cook brown rice according to package directions.

• In a dutch oven or deep skillet, heat the olive oil over medium heat. Add the onions, celery, garlic, and a pinch of sea salt. Saute for 7-10 minutes or until onions are translucent.

• In a food processor or by hand, process or mash 3 cups of kidney beans and add to the pan.  Add the remaining (whole) kidney beans, fire roasted tomatoes, spices and liquid smoke.

• Bring mixture to a boil, then reduce to a low simmer and cover. Simmer for 25-30 minutes, stirring often to prevent burning.

• Serve with brown rice.

**Recipe adapted from FatFree Vegan Kitchen.

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Fire Roasted Red Bean and Rice (Vegan & Gluten Free)

A hearty, filling and nourishing Fire Roasted Red Beans and Rice recipe that will satisfy even the meat eaters at your table!

Course

Main Dish

Prep Time

10 minutes

Cook Time

25-30 minutes

Servings

serving

Ingredients

• 2 tsp olive oil
• 1 medium onion chopped
• 3 stalks celery diced
• 3 cloves garlic minced
• 6 cups cooked kidney beans or 3, 15 oz cans of kidney beans, drained and rinsed
• 1 15 oz can fire roasted tomatoes
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1 tsp liquid smoke
• 1/2 tsp freshly ground pepper
• 1/4 tsp cayenne powder optional
• 2 cups dry long grain brown rice cooked

Course Main Dish Prep Time 10 minutes Cook Time 25-30 minutes Servings serving Ingredients 2 tsp olive oil 1 medium onion chopped 3 stalks celery diced 3 cloves garlic minced 6 cups cooked kidney beans or 3, 15 oz cans of kidney beans, drained and rinsed 1 15 oz can fire roasted tomatoes 1 tsp thyme 1 tsp oregano 1 tsp smoked paprika 1 tsp sea salt 1 tsp liquid smoke 1/2 tsp freshly ground pepper 1/4 tsp cayenne powder optional 2 cups dry long grain brown rice cooked

Instructions

1. Cook brown rice according to package directions.
2. In a dutch oven or deep skillet, heat the olive oil over medium heat. Add the onions, celery, garlic, and a pinch of sea salt. Saute for 7-10 minutes or until onions are translucent.
3. In a food processor or by hand, process or mash 3 cups of kidney beans and add to the pan. Add the remaining (whole) kidney beans, fire roasted tomatoes, spices and liquid smoke.
4. Bring mixture to a boil, then reduce to a low simmer and cover. Simmer for 25-30 minutes, stirring often to prevent burning.
5. Serve with brown rice.

Recipe Notes

Recipe adapted from FatFree Vegan Kitchen.

www.myhealthyhomemadelife.com

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