Vegan Red Beans and Rice
The ultimate comfort food, Vegan Red Beans and Rice offers a delightful blend of spices and hearty beans for a warm, filling meal. Perfect for any occasion, this easy recipe will leave you craving more!
Equipment
- Skillet
- Blender
- Large Pot
- Instant Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 4 tablespoons olive oil or avocado oil divided
- 2 cups celery diced (about 3 stalks)
- 1 each yellow onion diced
- 1 each 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 each dried bay leaves
- 2 teaspoons dried thyme
- 1-2 each vegetable bouillon cubes
- 3 teaspoons smoked paprika
- 1 teaspoon liquid smoke plus more to taste if desired
- 1 teaspoon cajun or creole seasoning (homemade recipe here) plus more seasoning blend if yours doesn't contain salt
- 2 cups rice white or brown
- 4 each vegan sausages sliced; (homemade or use Field Roast Smoked Apple Sausage or your favorite brand)
- 1 cup parsley chopped
Instructions
- Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. If you're oil-free, you can substitute with 3-4 tablespoons of water. Once the oil is shimmering, it’s time to add the fresh vegetables.
- Add the celery, yellow onion, green bell pepper, and garlic to the pot, along with a generous pinch of salt. Sauté these veggies for about 4 to 6 minutes, or until the onions become tender and translucent. This step builds the flavor foundation for your dish.
- Now, it’s time to introduce the pre-soaked red kidney beans to the pot. Pour in 8 cups of water as well, which will create a lovely broth for the beans to cook in. The beans should be completely submerged.
- Raise the heat to high and bring the mixture to a lively boil. Once boiling, stir in the kombu, bay leaves, and thyme. This combination of flavors will enrich the dish.
- Reduce the heat to medium-low, allowing the water to come to a gentle simmer. Cover the pot and let it cook uncovered for about 90 minutes. Keep an eye on the beans during this time, skimming off any foam that forms on the top and adding more water if necessary to keep the beans submerged.
- While the beans are cooking, prepare the rice according to the package instructions. This will ensure that the rice is fluffy and ready when the beans are done.
- When the rice is almost finished cooking, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced vegan sausages and cook, stirring frequently, for about 5 to 7 minutes, or until the sausage is golden brown and slightly crispy.
- Check a few beans for doneness at the end of the cooking time. They should be tender and easy to chew. If not quite there, let them simmer for additional time. Once they’re ready, remove the pot from heat.
- Stir in the bouillon cubes, smoked paprika, liquid smoke, and cajun seasoning. Taste and adjust the seasonings as needed, perhaps adding a second bouillon cube if you prefer a bolder flavor.
- Finally, fold in the cooked vegan sausage with the beans. Serve the red beans over the rice, garnishing with chopped parsley. Enjoy your warm bowl of Vegan Red Beans and Rice!
Notes
- Tip 1: Allow the Vegan Red Beans and Rice to cool to room temperature before transferring to an airtight container. It can be refrigerated for 4 to 5 days.
- Tip 2: To store leftovers, place them in a freezer-safe container for up to 2 to 3 months. Thaw in the refrigerator overnight before reheating.
- Tip 3: If you love heat, feel free to increase the amount of cajun seasoning or add cayenne pepper to spice things up!
- Tip 4: Experiment with different vegetables like carrots or spinach for added nutrition and flavor.
- Tip 5: Serve with a slice of crusty bread or a refreshing salad to make it a complete meal.
- Tip 6: Adjust cooking time as needed based on the age of your beans; older beans may require a longer cooking time.