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Recipe Idea Shop » Entrees

Louisiana Red Beans and Rice

Published: Jan 18, 2021 · Modified: Sep 6, 2022 by Lois · This post may contain affiliate links.

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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 very tasty topped with Cucumber Salsa. You won't care that it's vegan.

Louisiana Red Beans and Rice is very tasty topped with Cucumber Salsa. You won't care that it's vegan.

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 is 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.

Food Pairings

Don and I attend a small Quaker meeting. As a fun way to get to know some of the other members and attendees, a couple of 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.

We topped it with Cucumber Salsa and some folks added sour cream. Others at the party brought side dishes, salad, and dessert. We were stuffed!

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 pot to make this, but I love the Le Creuset cast iron pots. They are beautiful and functional.

Louisiana Red Beans and Rice is a favorite Mardi Gras recipe.

Louisiana Red Beans and Rice Recipe

Adriana
Vegan, hearty, delicious! Soak your dried beans overnight or used canned beans for a quicker meal.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American, Vegan
Calories 2256 kcal

Ingredients
  

  • 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
  • ½ teaspoon ground sage
  • 1 teaspoon dried oregano
  • 1 teaspoon diced jalapenos (jarred)
  • ¼ 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)
  • ½ cup scallions (white and tender green parts only, for garnish)
  • Cooked rice (for serving)
  • Tabasco sauce (if desired)
  • Sour cream (if desired)

Instructions
 

  • 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.

Notes

Note: Roasting the peppers brings out their flavor, but you can simply sauté them with the onions and skip the roasting part.

Nutrition

Calories: 2256kcalCarbohydrates: 333gProtein: 109gFat: 62gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 41gSodium: 4288mgPotassium: 7408mgFiber: 80gSugar: 34gVitamin A: 3650IUVitamin C: 343mgCalcium: 571mgIron: 35mg
Tried this recipe?Let us know how it was!

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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Louisiana Red Beans and Rice with Cucumber Salsa as a garnish. Oh yum! #louisianaredbeansandrice #veganredbeansandrice #redbeans #glutenfree #vegan #comfortfood #recipes #recipeideashop

Louisiana Red Beans and Rice with Cucumber Salsa as a garnish. Oh yum!

*Allergen Key

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.

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I'm Adriana and I LOVE cooking. I especially enjoy sharing my food with family and friends and seeing the delight in their eyes as they eat food they didn’t think they’d like.
 
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