Red Beans and Rice (Vegetarian)

Name: Red Beans and Rice (Vegetarian)
Prep time: 6 min
Cook time: 45 min
Total time: 51 min
Yield: 2 serving(s)
Ingredients: 1 (16 ounce) can red kidney beans (including liquid); 4 tablespoons butter; 1/4 red onion, finely chopped; 1/4 teaspoon garlic salt; 1 tablespoon liquid smoke; 1 teaspoon salt; 3 teaspoons fresh ground black pepper; 1/4 teaspoon red pepper flakes; 1 teaspoon paprika; 0.5 (16 ounce) can red kidney beans (including liquid); 2 cups cooked brown rice (quick cooking version is fine)

(1)

Recipe by Tallbirdmace

A veggie, and slightly spicy version of red beans and rice.

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READY IN: 51mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

(16 ounce) can red kidney beans (including liquid)
4

tablespoons butter
¹⁄₄

red onion, finely chopped
¹⁄₄

teaspoon garlic salt
1

tablespoon liquid smoke
1

teaspoon salt
3

teaspoons fresh ground black pepper
¹⁄₄

teaspoon red pepper flakes
1

teaspoon paprika
0.5

(16 ounce) can red kidney beans (including liquid)
2

cups cooked brown rice (quick cooking version is fine)

DIRECTIONS

(RECIPEZAAR DOESN'T RECOGNISE LIGHT RED BEANS!).
Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side.
Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans).
Simmer the bean mixture for 45 minutes.
Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!).
After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture.
Stir it all together until the rice is warmed through again and serve.
Reheats really well if you would like to make this ahead of time.
Serves 2 as a main course or 4 as a side.

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