Louisiana Red Beans and Rice is a perfect Mardi Gras food. Laissez les bons temps rouler! Even if Mardi Gras isn’t happening this year because of the pandemic, you can still enjoy tasty food. Add a few sparkly beads to your outfit while you’re cooking and pretend you’re at the party. That’s what we will do.
Louisiana Red Beans and Rice is a scrumptious vegan meal.
I think of Red Beans and Rice as Mardi Gras food–so I’m a little early—but you can eat it anytime. It’s so tasty, and January the perfect time. This recipe takes a little over an hour to make if you are starting with dried beans. To cook the beans, I suggest using your Instant Pot. But you can simply use canned red beans, and it will take about 30 minutes for the recipe. Using dried beans is much less expensive, though. It’s always a trade-off, with convenience costing more.
The recipe came from a blog called What Would Cathy Eat? Cathy has some terrific (and heart-healthy!) recipes on her blog. I suggest you check it out.
Don and I attend a small Quaker meeting. As a fun way to get to know some of the other members and attenders, a couple years ago we hosted a “Guess Who’s Coming to Dinner” night with eight Quaker guests. We knew who was coming, but the others didn’t know who would be attending until they arrived. Two of the guests were vegetarian and one of those is also vegan, so this recipe worked great.
What You Need
If you are able, get yourself an Instant Pot. Making beans is a snap and so is everything else. For this recipe you need a knife, cutting board, a couple of pans, a baking sheet, measuring cups and measuring spoons. You can really use any kind of pots to make this, but I love the Le Creuset cast iron pots. They are beautiful and functional.
Louisiana Red Beans and Rice Recipe
Louisiana Red Beans and Rice
- 1 pound small red beans
- 4 tablespoons olive oil
- 1 large onion (diced)
- 6 cloves garlic
- 3 medium green peppers (diced and roasted)
- 3 stalks celery (chopped)
- 3 bay leaves
- 1/2 teaspoon ground sage
- 1 teaspoon dried oregano
- 1 teaspoon diced jalapenos (jarred)
- 1/4 teaspoon cayenne pepper (or hot paprika)
- 3 cups vegetable stock (I always make my own, but canned is okay.)
- 1 tablespoon vegan Worcestershire sauce (be sure to check the label as some versions have anchovies in them)
- 1/2 cup scallions (white and tender green parts only, for garnish)
- Cooked rice (for serving)
- Tabasco sauce (if desired)
- Sour cream (if desired)
Soak the beans overnight. Or simply used canned beans, rinsed and drained. (Then don't cook them.)
Drain, rinse, add fresh water and cook the dried beans for 10-15 minutes in a pressure cooker or Instant Pot, until done. (You can also cook them on top of the stove, but it takes much longer—about 45 minutes.)
Preheat the oven to 450°F degrees. (See note)
Toss the diced green pepper in 2 tablespoons olive oil.
Place the green peppers in a single layer on a baking sheet topped with parchment paper.
Bake the green peppers for 20-30 minutes until nicely roasted and a bit smoky.
- Heat the remaining olive oil over medium heat in a large heavy pot.
- Add the onion, garlic and celery.
Sauté until the onion is transparent and the vegetables are soft, about 5-6 minutes.
Add the beans, bay leaves, sage, oregano, jalapenos, cayenne, vegetable stock, and Worcestershire sauce.
- Add the roasted green peppers.
Bring to a boil, then reduce the heat and simmer, uncovered, until the juice is reduced down a bit. Remove about 1 cup of beans (don't worry about keeping the veggies out) and mash them in a food processor or by hand.
- Return them to the pot to help thicken the mixture.
Remove the bay leaves and serve over rice (I prefer brown rice), garnishing with the scallions and Tabasco as desired.
A little bit of sour cream and some Cucumber Salsa added at the serving stage is yummy too.
Note: Roasting the peppers brings out the flavor of them, but you can simply sauté them with the onions and skip the roasting part.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop February 9, 2016 and updated January 18, 2021.