Budget Bytes · by Beth Moncel★ 4.8 (122)
Vegan Red Beans and Rice
NUTRITION · PER SERVING1620M COOK
CAL 27%·PRO 43%
CARBS 98G73% OF CAL
5G FIBER5G SUGAR88G OTHER
FAT 6G10% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan red beans simmered with rice in a flavorful broth seasoned with thyme, oregano, and smoked paprika. Just as satisfying as the traditional pork version, this is hearty comfort food.
mainsouthernbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp olive oil ($0.32)
- 1 medium yellow onion ($0.52)
- 1 medium bell pepper ($0.97)
- 4 stalks celery ($0.50)
- 4 cloves garlic ($0.32)
- 1 lb dry red beans ($1.59)
- 6 cups vegetable broth ($0.78)
- 1 tsp thyme ($0.10)
- 1 tsp oregano ($0.10)
- 1 whole bay leaf ($0.15)
- 1/2 Tbsp smoked paprika ($0.15)
- pepper (freshly cracked (about 10-15 cranks of a pepper mill), $0.05)
- pinch cayenne pepper ($0.02)
- 6 cups cooked rice ($1.04)
- 1 bunch green onions (sliced, $0.79)
At a glance
PER SERVING · TIME 1620M
CAL 27%·PRO 43%
CARBS 98G73% OF CAL
5G FIBER5G SUGAR88G OTHER
FAT 6G10% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h
- Cook
- 3h
- Sodium
- 1079mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1449mg
- Calcium
- 165mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 1079MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.