Red Beans and Rice with Okra and Tomatoes

Name: Red Beans and Rice with Okra and Tomatoes
Ingredients: 3 tablespoons plus 1 teaspoon, table salt, divided, for brining and salting; 1 pound, small red bean (2 cups), picked over and rinsed; 1 pound, okra, stemmed; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 1 , green bell pepper, stemmed, seeded, and chopped fine; 1 , celery rib, minced; 3 , garlic cloves, minced; 1 teaspoon, minced fresh thyme or ¼ teaspoon dried; 1 teaspoon, sweet paprika; 2 , bay leaves; ¼ teaspoon, cayenne pepper; ¼ teaspoon, pepper; 3 cups, vegetable broth; 2 (14.5-ounce) cans, diced tomato, drained; 1 tablespoon, red wine vinegar, plus extra for seasoning; 3 , scallions, sliced thin; , Hot sauce; 1 tablespoon, vegetable oil; 2 cups, long-grain white rice, rinsed; 3 cups, water; 1 teaspoon, table salt

Main Courses
Vegetables
Grains
Beans
Vegetarian
Vegan

Boosting the flavor profile of classic New Orleans red beans and rice by adding okra and tomatoes creates a hearty, vegetable-packed meal.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 6 to 8

Red Beans and Rice with Okra and Tomatoes

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

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