This vegetarian red beans and rice recipe is a budget-friendly meal with accessible ingredients. Zesty and nutrient dense, it’s full of veggies and Cajun spices.
In a large saucepan (or dutch oven), warm the olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
Meanwhile, drain and rinse the red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and vegetable broth. Stir in the cayenne pepper, paprika, oregano, thyme, 2 bay leaves, kosher salt, and a few grinds of pepper.
Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop the parsley leaves.
When simmering is complete, remove the bay leaves and serve the beans over rice. Garnish with chopped parsley and hot sauce.