I have always assumed that the definitive Cheap Not Frugal Eats recipe for red beans and rice was posted. I think I was fooled by thinking this because I have so many recipes that involve beans, tomato sauce and rice. Well...I've shared something that comes close to a recipe for our version of Cajun red beans and rice. Goodness, I have come a long way.
I love meals like red beans and rice because it's so easy to create a new meal depending on your mood or what's available in the pantry. In this case, this is the most simple version we make. Just cook some onions and garlic then everything else gets thrown in the pot, simmer until done. Enjoy!
Vegetarian Red Beans and Rice
Keywords: saute entree vegan vegetarian beans/lentils tomatoes
Ingredients (serves 3)
- 1 tablespoon oil, such as canola
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 8 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 1/4 cup water (about as much needed to rinse out the tomato cans)
- 1-2 red chile peppers, such as Fresno, pimento, or Italian (bell peppers can be substituted)
- 1 15 ounce can of red beans, rinsed and drained, or about 1 3/4 cups of cooked beans
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons of Cajun seasoning (amount depending on the brand and your taste)
- Freshly ground black pepper, to taste
- Kosher salt, to taste
In a large sauce pan, heat oil over medium-low to medium heat.
Add the onions, cook, stirring occasionally, until soft and just beginning to brown.
Add the garlic, cook, stirring occasionally, until soft, about 5 minutes.
Add all the remaining ingredients, stir to combine. Bring to a boil, lower the heat, and simmer for 15-20 minutes, stirring occasionally. The sauce will thicken as it cooks. Be careful, bubbling tomatoes will splash. If you need to put a lid on the pot, make sure the steam can escape.
Serve over rice.
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