New Orleans Style Vegan Red Beans & Rice
Prep time
Cook time
Total time
Camellia red beans are authentic to New Orleans, Louisiana. They're the most tender and tasty beans I've ever tried. If you can't find them in your local grocery store, buy them online. For my cajun seasoning I use Slap Ya Mama. I usually pick up these Southern products when I'm down south, but you can find this online too.
Serves: 8
  • 1 pound red beans // kidney beans (rinsed, picked through, and soaked at least 10 hours)
  • 2 cups celery, diced
  • 1 yellow onion, diced
  • 3 garlic cloves, diced
  • 10 cups water
  • 1 4-inch strip of kombu
  • 4 bay leaves
  • 2 tsp dried thyme
  • 1-2 vegetable bouillon cubes
  • 3 tsp smoked paprika
  • 1 tsp liquid smoke, more to taste if you like
  • 1 tsp cajun seasoning (more if yours doesn't have salt already)
  • 2 cups rice (Any kind. My favorite is medium-grain brown rice)
  • 4 Field Roast smoke apple sage or Italian sausages, sliced
  • 1 cup parsley, chopped
  1. Heat a couple tablespoons of oil in a heavy bottomed pot. If you're oil-free, warm some water to sauté.
  2. Add the celery, onion, and garlic and sauté for a couple of minutes. Add a pinch of salt in there too.
  3. Add the beans, followed by 10 cups of water.
  4. Bring to a boil, then add the kombu, bay leaves, and thyme.
  5. Reduce to medium low heat to simmer and cook for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
  6. While the beans are cooking, make your rice following the package instructions (brown and white have different instructions).
  7. This is also a good time to fry your vegan Field Roast sausage in a couple tbsp of oil.
  8. When the beans have finished cooking (taste a bean to make sure), remove them from the heat and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
  9. Add another bouillon cube if you want it saltier (I usually do 2 cubes).
  10. Stir in the vegan sausage.
  11. Serve over rice, and garnish with parsley.
Recipe by Sweet Potato Soul by Jenné Claiborne at