6. In a small skillet, heat 1/2 teaspoon of oil and fry the cumin seeds until the aroma rises. Pour the oil and cumin seeds over the red beans and stir to mix.

​7. Serve the red beans and vegetables over the brown rice on individual plates. Top each serving with beans and garnish with cilantro.
5. Stir in the cooked red beans. Adding approximately a half-cup of water to get the desired consistency. Cook for 5-10 minutes until the vegetables are tender and the flavors are well blended.

Starting to boil

Boiled for 50 minutes

4. In a large skillet, heat 2 tablespoons oil over medium-low heat. Add the onion, carrot, bell pepper and celery then fry for 3 minutes. Add the mushrooms and tomato and continue frying until the vegetables are nearly cooked. Add a few tablespoons of water if the mixture becomes too thick. Add the garlic, ginger, green chiles, red chile powder, salt and black pepper. Cook for 3-4 minutes. 
3. While the beans are cooking, rinse and drain the rice in cold water. In a large pan over medium heat, add 4 cups water, rice, oil and salt. Bring the water to a full boil then reduce the heat to low. Cover with the lid and simmer until the rice is tender, 30-35 minutes. Remove from the heat. Rinse the rice well to remove the starch. Drain and set aside. Fluff with a fork to separate the grains of rice.


1. Pick through the red beans and remove any debris. Thoroughly rinse the beans in cold water. Soak the beans overnight in a large bowl filled with water.

​2. Drain off the water in which the beans soaked. Rinse. In a large pot over high heat, combine the beans, 3 cups of the water, turmeric and bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, about 50-60 minutes. Skim off any form that appears on top of the water. Drain (do not rinse) and discard the bay leaves.

Red Beans with Vegetables and Brown Rice [Indian Veg Recipe]

 When creating my Red Beans with Vegetables and Brown Rice recipe, I wanted to make a one-dish meal with protein, vegetables, fiber and starch all in one. I added my favorite vegetables to the cooking process and served it with tasty brown rice.   The vegetables can be changed to suit your preferences, like swapping the mushrooms for diced red potatoes or pumpkin. Each bite of the Red Beans dish has a lot of flavor and variety to make sure everyone leaves the table full. This dish can be prepared ahead and then reheated it just before serving.


Red Beans:

1 cup dried small red beans

2 bay leaves

1 pinch turmeric

3 tablespoons oil 

1 red onion, chopped

1 carrot, thinly sliced

1/2 yellow or red bell pepper, seeded and chopped

1 celery stalk, thinly sliced

4 cloves garlic, chopped

1/2-inch piece ginger, chopped

1 tomato, chopped

2 green chiles, slit

1/2 teaspoon red chile powder

1 teaspoon salt

1/2 teaspoon black pepper

chopped cilantro


1 cup brown rice

1 tablespoon oil 

1/2 teaspoon salt


1/2 tsp oil

1/2 tsp cumin seeds