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Creole Red Beans and Rice

Vegan
Gluten-Free
This classic Louisiana dish will have everyone in the family asking
for seconds. If you use fresh herbs, triple the amount of fresh to
herbs (1 teaspoon dried = 1 tablespoon fresh).

Ingredient Tip: This recipe calls for time-saving pre-chopped
onion, celery, and bell pepper—also known as “trinity mix” in
Creole cooking. It’s often in the supermarket around Thanksgiving
and other holidays. Two cups of a mix of these vegetables will
work perfectly.

1½ cups uncooked brown rice 1 (14.5-ounce) can reduced-
2 tablespoons coconut oil sodium vegetable broth
1 (8-ounce) package pre- 1 teaspoon dried thyme
chopped onion, celery, 1 teaspoon dried oregano
and bell pepper 1 teaspoon smoked paprika
3 garlic cloves, minced ¾ teaspoon salt
2 (15-ounce) cans red beans, ½ teaspoon freshly ground
drained and rinsed black pepper
1 (14.5-ounce) can ½ teaspoon cayenne pepper
diced tomatoes Hot sauce (optional)
1. Prepare rice according to the package directions; keep warm.
2. In a large Dutch oven over medium-high heat, heat the oil.
Add the onion, celery, and bell pepper mix. Cook for 5 minutes
or until the vegetables are tender. Add the garlic; cook for
2 more minutes.
3. Mash one can of beans. Add the mashed beans, remaining can
of beans, tomatoes, broth, thyme, oregano, paprika, salt, pepper,
and cayenne pepper to the Dutch oven.
4. Bring to a boil. Reduce heat, and simmer, covered, for 30 minutes
or until the mixture is very hot and slightly thickened. Serve the
Creole red beans over rice with hot sauce (if using).

Serves 4. Prep time: 10 minutes. Cooking time: 1 hour. Total time: 1 hour, 10 minutes.

Per serving: Calories: 1,089 Fat: 11.9g Saturated Fat: 6.8g Protein: 56.6g
Carbohydrates: 194.1g Fiber: 38g

Vegetarian Dinners 177