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

Louisiana Red Beans and Rice

Vegan, hearty, delicious! Soak your dried beans overnight or used canned beans for a quicker meal.
Course Main Course
Cuisine American, Vegan
Keyword Louisiana Red Beans and Rice, Red beans and rice
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Recipe Idea Shop / Lois Carter Crawford based on What Would Cathy Eat Blog


  • 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)


  1. Soak the beans overnight. Or simply used canned beans, rinsed and drained. (Then don't cook them.)

  2. 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.)

  3. Preheat the oven to 450°F degrees. (See note)

  4. Toss the diced green pepper in 2 tablespoons olive oil.

  5. Place the green peppers in a single layer on a baking sheet topped with parchment paper.

  6. Bake the green peppers for 20-30 minutes until nicely roasted and a bit smoky.

  7. Heat the remaining olive oil over medium heat in a large heavy pot.
  8. Add the onion, garlic and celery.
  9. Sauté until the onion is transparent and the vegetables are soft, about 5-6 minutes.

  10. Add the beans, bay leaves, sage, oregano, jalapenos, cayenne, vegetable stock, and Worcestershire sauce.

  11. Add the roasted green peppers.
  12. 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.

  13. Return them to the pot to help thicken the mixture.
  14. Remove the bay leaves and serve over rice (I prefer brown rice), garnishing with the scallions and Tabasco as desired.

  15. A little bit of sour cream and some Cucumber Salsa added at the serving stage is yummy too.


Recipe Notes

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