Vegetarian Red Beans and Rice

  • Yield: 4 servings
  • Prep: 45 mins
  • Cook: 30 mins


2tablespoons olive oil
1large onion, chopped
1-- green pepper, chopped
3stalks celery, chopped
1-- garlic clove, minced
2-- (8-ounce) cans tomato sauce
2-- (15-ounce) cans red beans, thoroughly rinsed and drained
1teaspoon salt
1tablespoon hot pepper sauce
-- hot cooked white rice


  1. Heat olive oil in large saucepan over medium heat.  Saute onion, pepper, celery and garlic until tender.  Add water to the sauteed vegetables if necessary, but use the oil initially to enhance the flavors.  Add the tomato sauce, red beans, salt and hot pepper sauce.  Simmer for 1/2 hour or more.  Remove 1/2 cup of the beans and mash to paste.  Add paste to bean mixture and stir until liquid is thickened.  Serve hot over white rice. 

Recipe reprinted with permission from the Junior League of Springfield, Missouri, Inc.’s Women Who Can Dish It Out (Springfield, Missouri, 1997).

Nutritional Info *per serving

  • Calories 423
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 1142mg