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Homemade Vegan Red Beans And Rice photo

Vegan Red Beans And Rice

Hearty, smoky vegan red beans served over rice for a comforting one-pot meal.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Equipment

  • heavy-bottomed pot or Dutch oven
  • Skillet
  • Measuring cups and spoons
  • Knife and cutting board
  • Colander
  • Wooden Spoon

Ingredients
  

  • 4 tbsp olive oil or avocado oil divided
  • 2 cups celery diced (about 3 stalks)
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 pound dried red kidney beans rinsed, picked through, and soaked for 8 hours
  • 8 cups water
  • 1 4-inch strip of kombu optional
  • 4 dried bay leaves
  • 2 tsp dried thyme
  • 1-2 vegetable bouillon cubes
  • 3 tsp smoked paprika
  • 1 tsp liquid smoke plus more to taste if desired
  • 1 tsp Cajun or Creole seasoning plus more if your blend doesn't contain salt
  • 2 cups rice white or brown, cook according to package directions
  • 4 vegan sausages sliced (use your preferred brand)
  • 1 cup parsley chopped

Instructions
 

  • Heat 2 tablespoons of oil in a heavy-bottomed pot over medium heat (or 3–4 tbsp water for oil-free). Add diced celery, onion, bell pepper, minced garlic, and a generous pinch of salt; sauté until the onion is tender, about 4–6 minutes.
  • Add the soaked, drained beans and 8 cups of water to the pot. Increase heat to high and bring to a boil.
  • Stir in the kombu (if using), bay leaves, and dried thyme, then reduce heat to medium-low to maintain a gentle simmer.
  • Simmer uncovered for about 90 minutes, stirring occasionally; skim any foam and add more water if needed so the beans stay submerged. Check for doneness and continue simmering until beans are tender but intact.
  • While the beans simmer, cook the rice according to package instructions.
  • When the rice is nearly done, heat the remaining 2 tablespoons oil in a skillet over medium heat. Add the sliced vegan sausage and cook, stirring often, until golden brown, about 5–7 minutes.
  • When the beans are tender, remove from heat and stir in 1–2 bouillon cubes (to taste), smoked paprika, liquid smoke, and Cajun seasoning. Taste and adjust seasoning, adding a second bouillon cube if desired.
  • Stir the cooked vegan sausage into the beans, then serve the red beans over the cooked rice and garnish with chopped parsley. Serve hot.
  • Instant Pot option: Sauté the vegetables in 2 tbsp oil on Sauté, add beans, kombu, bay leaves, thyme and enough water or broth to cover by 1 cm (add bouillon if using water). Pressure cook on High 15 minutes, natural release 15 minutes, then finish by stirring in smoked paprika, liquid smoke, Cajun seasoning and sausage.

Notes

  • Test a bean for doneness by pressing it; it should be tender but hold its shape.
  • Add liquid smoke gradually and taste as you go.
  • You can use 1–2 bouillon cubes depending on desired saltiness.
  • Cook time for dried beans varies with age and size of beans.
  • Use soaked beans for best texture and shorter cooking time.