Louisiana Red Beans and Rice Recipe

Vegan, hearty, delicious red beans and rice! Soak your dried beans overnight or use canned beans for a quicker meal.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American, Vegan

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: Louisiana Red Beans and Rice, Red beans and rice

Servings:

Calories: 671kcal

Author: Kathy Owen

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
2 cups Cooked rice for serving
Tabasco sauce if desired
Sour cream if desired

Get Recipe Ingredients

Soak the beans overnight. Or simply used canned beans, rinsed and drained. (Then skip step two and 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 10-15 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 their flavor, but you can simply sauté them with the onions and skip the roasting part.