INSTRUCTIONS
In a medium sized pot, heat avocado oil over medium high heat. Add in onion, celery and garlic. Saute for 6-8 minutes or until vegetables begin to soften.
Add in the tomato paste, salt, pepper, smoked paprika, cayenne pepper and dried oregano and saute for another 3-5 minutes.
To the pot, add canned red kidney beans, vegetable stock and bay leaves and stir to combine. Turn down heat to medium low and let simmer for 30-40 minutes or until raw tomato flavor is cooked through.
Adjust seasonings if necessary. Stir in cooked rice or serve rice on top.
NOTES
Can you freeze rice and beans? Yes, you can absolutely freeze rice and beans! I love to make a huge pot of red beans and rice, some to eat now and some to eat later! The Vegan rice and beans that I eat later, I let cool to room temperature, then I double wrap them and get as much air out as possible (by double Ziplock bagging it, or using a food saver) out to prevent it from getting freezer burn.
How do you reheat red beans and rice? Once your beans and rice have been frozen reheating them is quite easy. You want to reheat them as quickly as possible.
The best way to do this it to reheat them in a frying pan with 1-2 tablespoons of water. You will do this on low heat. As they cook you want to stir the rice and beans and break up the clumps. Cook until desired temperature.
You can also put your vegan red beans and rice in a microwave safe container in 1 minute increments, stirring after each minute. This does tend to dry them out a bit so a secret to make them less dry is to put a cup of water in the microwave with your rice and red beans as they cook.
You never want to let your red beans and rice sit out to defrost or in the fridge. This will cause your rice to become very soggy.
Source: Thyme and Joy
In a medium sized pot, heat avocado oil over medium high heat. Add in onion, celery and garlic. Saute for 6-8 minutes or until vegetables begin to soften.
Add in the tomato paste, salt, pepper, smoked paprika, cayenne pepper and dried oregano and saute for another 3-5 minutes.
To the pot, add canned red kidney beans, vegetable stock and bay leaves and stir to combine. Turn down heat to medium low and let simmer for 30-40 minutes or until raw tomato flavor is cooked through.
Adjust seasonings if necessary. Stir in cooked rice or serve rice on top.
NOTES
Can you freeze rice and beans? Yes, you can absolutely freeze rice and beans! I love to make a huge pot of red beans and rice, some to eat now and some to eat later! The Vegan rice and beans that I eat later, I let cool to room temperature, then I double wrap them and get as much air out as possible (by double Ziplock bagging it, or using a food saver) out to prevent it from getting freezer burn.
How do you reheat red beans and rice? Once your beans and rice have been frozen reheating them is quite easy. You want to reheat them as quickly as possible.
The best way to do this it to reheat them in a frying pan with 1-2 tablespoons of water. You will do this on low heat. As they cook you want to stir the rice and beans and break up the clumps. Cook until desired temperature.
You can also put your vegan red beans and rice in a microwave safe container in 1 minute increments, stirring after each minute. This does tend to dry them out a bit so a secret to make them less dry is to put a cup of water in the microwave with your rice and red beans as they cook.
You never want to let your red beans and rice sit out to defrost or in the fridge. This will cause your rice to become very soggy.
Source: Thyme and Joy