This post contains affiliate links. Please see our disclosure policy.
Looks good, right? Click here to PIN this recipe.
You will fall in love with this New Orleans Style Vegan Red Beans and Rice recipe! These red kidney beans are slow-cooked and flavored to perfection just like the authentic version from New Orleans. There are few things as comforting to me as a hot bowl of smokey beans and rice. Sweet potato pie, mashed potatoes and gravy, popcorn…oh…and chocolate. I’m sure there are others, but beans really have a way of sticking to your ribs and making you feel all loved on the inside.
How To Make Vegan Red Beans & Rice
This pot of beans may take overnight to soak, and about an hour and a half to cook, but they are really easy to make. Heck, if you have a slow cooker you can throw them in there! I also included instructions for making them in the Instant Pot. Making beans from scratch is well worth the effort. They are more tender and tastier than their canned cousins.
How to better digest beans
If you have any issues digesting beans toss some kombu (a mineral rich seaweed) in the pot as they cook, and it’ll reduce the raffinose sugars (which are responsible for giving you gas and digestive problems). Adding kombu to reduce the toots will also help you to absorb more of the nutrients in the beans. Beans are obviously a great source of fiber and protein, but they also supply our bodies with important minerals––like magnesium, iron, zinc, and folic acid––b vitamins, and even antioxidants.
In New Orleans there is a tradition of making your red beans on Monday. You soak them Sunday night, cook them Monday, and by dinner you’ve got a hearty meal that will last the week.
So, Happy Monday, now go make them beans!
PIN this recipe for later!
Vegan Red Beans and Rice
Ingredients
- 4 tbsp light olive oil or canola oil , divided
- 2 cups celery, diced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound dried red kidney beans, rinsed, picked through, and soaked for at least 10 hours
- 8 cups water
- 1 4-inch strip of kombu
- 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 seasoning, plus more seasoning blend if your brand doesn't contain salt
- 2 cups rice, white or brown
- 12 oz vegan field roast smoked apple sausage or vegan Italian sausages, sliced
- 1 cup parsley, chopped
Instructions
Stovetop Instructions
- Heat 2 tablespoons of the oil in a heavy bottomed pot over medium heat. If you're oil-free, heat 3-4 tablespoons of water instead.
- Add the celery, onion, bell pepper, garlic, and a generous pinch of salt to the pot. Sauté for 4-6 minutes, or until the onions become tender.
- Add the pre-soaked beans and 8 cups of water to the pot.
- Increase the heat to high and bring the mixture to a boil. Stir in the kombu, bay leaves, and thyme.
- Reduce the heat to medium-low and let the water come to a simmer. Cook uncovered for about 90 minutes. Check the beans halfway through the cooking time to skim off any foam that formed on the top and add any extra water as needed.
- While the beans cook: make the rice according to the package instructions.
- When the rice is almost cooked, heat the remaining 2 tablespoons of oil in a skillet over medium heat. Add the sliced sausage and cook, stirring frequently, for 5-7 minutes, or until the sausage is golden brown.
- Check a few beans for doneness at the end of the simmering time. Add additional simmering time as needed to achieve a tender and easy-to-chew texture. When the beans are done, remove them from the heat and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
- Taste the beans. If desired, stir in a second bouillon cube. I usually do 2 cubes but it can depend on your preferences and the brand of bouillon.
- Stir the cooked vegan sausage into the beans.
- Serve the red beans over rice and garnish with parsley. Serve hot!
Instant Pot Instructions
- Set the Instant Pot to the sauté setting. Add 2 tablespoons of oil. Once heated, add the celery, onion, bell pepper, garlic, and a generous pinch of salt. Saute for 4-6 minutes, or until the onions are tender. Add the beans, kombu, bay leaves, and thyme to the sautéed veggies. Add enough water or vegetable broth to cover the beans by a centimeter. If you are using water, add the veggie bouillon cube to the water. Cancel the sauté setting and secure the lid on the Instant Pot. Pressure cook the beans on high for 15 minutes. Once it has finished cooking, allow the pot to naturally release pressure for another 15 minutes before quick-releasing the remaining pressure.While the beans pressure cook, prepare the rice according to the package directions. Cook the sliced sausage in 2 tablespoons of oil in a skillet over medium heat for 5-7 minutes, or until golden. When the pressure has released from the Instant Pot, stir in the smoked paprika, liquid smoke, and Cajun seasoning. Season to taste with more salt or bouillon. Stir in the vegan sausage. Serve over rice.
Notes
- Refrigeration: Allow red beans and rice without meat to cool to room temperature before transferring to an airtight container in the refrigerator for 4-5 days.
- Freezing: Store leftovers in a freezer-safe container for up to 2-3 months.
- Reheating: Reheat in a pot or skillet with a splash of water or broth to restore the moisture until heated through or in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
- Test a bean for doneness. You’ll know the beans are done cooking by the texture. Take one bean from the pot and press it gently between your fingers or on a cutting board; it should hold its shape but yield to pressure. They should be tender but not mushy.
- Gradually add the liquid smoke. The flavor of liquid smoke can be quite strong, so add it a little at a time and taste as you until the intensity of smokiness is to your liking.
- Double up on bouillon cubes. I like to use two bouillon cubes for a more flavorful and salty broth for this red beans and rice recipe with no meat.
- Add some heat. Make this Cajun red beans and rice vegetarian dish extra spicy by increasing the amount of Cajun seasoning, adding cayenne pepper or hot sauce, using a spicy vegan sausage, or including diced jalapeños.
This was fantastic Jenne’. Instead of the Field Roast sausages, which I do enjoy; I added browned chopped tempe. Super yummy, filling, and ohhhh sooo comforting. Keep it up! 🙂
Wowie, that sounds delicious 🙂
Thanks for the tip on the Camellia beans! I love this recipe! My hubz now requests this !
Amazing! I’m happy to hear that 🙂 Thanks Jazzie!
Thank you!! Kombu is a sea vegetable. Here’s a link to it via Amazon: https://amzn.to/1X3gbKp
If you don’t want to buy kombu, then it’s okay to skip. The purpose of it in this dish is both to add a little flavor from the sea, and to make the beans easier to digest. Still, it isn’t necessary 🙂
Not believing that before I found your site this morning I was soaking red beans to make a “dirty rice” for our dinner! I don’t have access to the vegan sausage so I am sort of thinking about doing the same as Chioma and using the coconut milk (which I have) and the dino kale (which is growing in my garden!). We shall see! So excited to connect with your blog!
Hi Deborah! I’m so happy you found my blog 🙂
I think it would be great like Chioma recommended. Now I want to make that for myself! Let me know how it goes.
I am heading out the door to Mom’s Organic market to get the ingredients and making this today!
Fantastic!! Enjoy 🙂
Just made this with some toast in stead of rice, delicious! When I saw the thyme in the ingredients list I was a bit surprised, but it was so good!! Was planning on saving some for later this week, but think I am going to help myself with a second serving!
Oh lovely!! Thank you so much for letting me know. I’m craving this goodness right now 🙂
Looks great! Thanks for sharing!!!
Thank you so much!!
I love red beans and rice. My brother in-law got me hooked on them during one of my stays in New Orleans and now I make them for my family. Thanks for sharing this recipe!
Aren’t they the best?! My dad makes them really well too. He’s the one who got me hooked on Camellia beans 🙂 xo
I love red kidney beans. Growing up in my Panamanian household no meal was complete without red kidney beans or lentils. I can’t wait to try this recipe and the photos are on point– which means that little bowl on the side inspired you well! 🙂
Zadry
http://www.curvesalamode.com
#BLMGirl
Hey Zadry! I’m loving hearing about all these other varieties of red beans & rice. I had no idea it was a popular dish south of Louisiana!!
Thanks, I’m glad you like my pics. I’ve been working really hard to get them better. A snack always helps 🙂
xoxo my fellow #BLMGirl <3
I like to make kidney beans/red beans with a coconut milk broth (vs boullion) and add a rich, dark green leafy veggie to it (like collard or dino kale). Augment the flavor with a strong chile (which is dampened with the coconut milk). Option to add a faux meat if desired (I’m partial to BBQ soy curls :)) or just enjoy the beans and rice as is….I have honestly had times where I’m out of rice and opt to eat the beans solo or over a piece of toast. #thatsinglelife
Sounds delicious! I’ve been planning on soaking my last bag of red beans to cook for coconut curry. I’m going to have to add those dark leafy greens and chile. Sounds gooooooood!