Real Louisiana Red Beans and Rice

by on February 25, 2006
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Louisiana Red Beans and Rice
It’s Mardi Gras time again! I’ve been craving vegan red beans and rice ever since last weekend, when my husband and daughter left me alone for some much needed quiet time while they went back to New Orleans for the first parades. They came home with loads of beads, doubloons, stuffed animals, and MORE beads, and I was left longing for my favorite childhood food, Red Beans and Rice.

Growing up in southeast Louisiana, I ate a lot of red beans and rice; in fact, Mondays were red beans and rice days in the school cafeteria, and while other kids complained about them and made fun of their lowly appearance, I secretly loved red beans. After all, the cafeteria ladies made real Louisiana red beans, highly seasoned and so well-cooked that it was hard to tell where the beans ended and the sauce began. My Alabama-born mother, on the other hand, cooked something she called red beans but wasn’t. Oh, there were beans and they were red, each one fully intact and separate from its fellow beans in a bland sauce. This was not real Louisiana red beans and rice.

When I grew up and got my own kitchen, I was determined to cook my red beans the way they were supposed to be cooked: all mushy and full of spice. The first recipe I ever tried was from Paul Prudhomme’s Louisiana Kitchen. It called for six large ham hocks and a pound of andouille sausage and wound up taking two Dutch ovens to hold it all. I’d never cooked a ham hock before, and it was impossible to find andouille sausage in southern Illinois, where I was in grad school, but I made do with Polish sausage. The recipe turned out knock-your-contacts-out spicy, but I loved it. It was real, melt in your mouth red beans.

That was many years and a couple of lifetimes ago. Over the years I adapted the recipe, first to reduce the amount of meat (I had no love for the ham hocks) and finally to eliminate it entirely. In the process I lightened up the recipe, made it easier to follow, and made it all fit into one pot.


Real Louisiana Red Beans and Rice

Start off lightly with the red and black pepper and Tabasco sauce; you can always add more at the end.
Course Main Course
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 8
Calories 205 kcal
Author Susan Voisin


  • 1 pound dry red beans (if you’re in Louisiana, only Camellia brand will do)
  • 4 cloves garlic
  • 1 very large onion about 2 cups chopped
  • 4 ribs celery
  • 1 large bell pepper about 1 1/2 cups chopped
  • 3 bay leaves
  • 2 teaspoons thyme
  • 1 teaspoon oregano
  • 1/4-1 teaspoon red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1-2 teaspoons chopped chipotle pepper, canned in adobo (this is not traditional but lends a smoky taste; substitute another tsp. of Liquid Smoke seasoning if you prefer)
  • 1/2-1 tablespoon Tabasco sauce
  • 1 teaspoon Liquid Smoke or smoked salt to taste
  • 1 teaspoon salt (more to taste)
  • cooked rice to serve


  1. Cover the beans with water 2 inches over beans and soak overnight. Or, bring beans to a boil for one minute, remove from heat, and soak for at least an hour. Drain beans and rinse.
  2. Put the beans back in the pot and cover them with water 2 inches above level of beans. Put over high heat to begin cooking while you prepare the other ingredients.
  3. You’re going to want to chop the garlic, onion, celery, and bell pepper very finely, and the fastest and best way to do this is in a food processor. I throw the 4 peeled cloves of garlic in first, and then add the onion, quartered, and pulse until finely chopped. Add this to the pot on the stove, and then do the same thing with the celery and bell peppers, adding each to the beans. Add the remaining ingredients, the rice.

  4. When the beans reach a boil, reduce the heat to a simmer. Cook, stirring every now and then, until they are completely tender and falling apart. This can take anywhere from 2 to 3 hours, depending upon the age of your beans. (Add more water as necessary to keep them hydrated.) When they are completely tender, add more salt to taste, and check the seasonings. Add any additional spices you want, and cook for at least 10 more minutes, until sauce is thick and beans are disintegrating. Remove the bay leaves, and serve over rice.

Recipe Notes

If your beans are old, they may never disintegrate, or at least not in time for dinner. What you have to do is take out a bunch of them, mash them up well, and add them back into the pot (or use a hand blender right in the pot). Then proceed as though they had fallen apart on their own. I won’t tell anyone if you don’t!

Nutritional information does not include rice or additional salt added to taste.

Nutrition Facts
Real Louisiana Red Beans and Rice
Amount Per Serving (1 serving)
Calories 205 Calories from Fat 4
% Daily Value*
Total Fat 0.44g 1%
Sodium 332mg 14%
Total Carbohydrates 38g 13%
Dietary Fiber 15g 60%
Sugars 3g
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.

Throughout this whole procedure, you should have a nice glass of wine. The spirit of Mardi Gras will not be stopped! Throw me something, Mister! Et laissez les bon temps rouler! πŸ™‚

Looking for more Louisiana recipes? Try these:

Tofu Jambalaya
Mirliton and White Bean Stew
Stewed Okra and Tomatoes
Chickpea Gumbo (guest post at Veggie Venture)
Spicy Collards and Black-eyed Pea Soup
Creole Black-eyed Peas
Garden Gumbo
Seaside-Stuffed Mirlitons
Gumbo z’Herbes with Cajun Tempeh Bacon
Black-eyed Pea Gumbo
Stuffed Eggplants and Not-So-Dirty Rice
Eggplant Creole
Patty Pan Squash Stuffed with Cajun White Beans
…and many more in the Louisiana recipes section

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{ 106 comments… read them below or add one }

1 SusanV August 1, 2009 at 9:01 am

Here are the comments that were posted before the blog moved to Wordpress:

Molly said…

I grew up in New Orleans. I loved the cafeteria red beans and rice, too! You’re right, only Camellia brand will do. Last time I went back I shipped several bags of beans home. I’ve never been able to find them in Northern California.

8:45 PM, February 25, 2006
Blogger stevo-r said…

Sounds absolutely delicious, I’d request the beans, only that would require you sending them to the Netherlands (which may be asking too much of your generosity) . As a very recent convert I only just discovered your wonderful website and blog. Many thanks for the effort

12:41 AM, February 26, 2006
Blogger SusanV said…

Hi Molly! Nice to meet a fellow ex-Louisianian! I grew up in Hammond, but my husband’s from New Orleans. We live only about 3 hours away now, but there are still things that we have to “import” every time we go home.

Hi Stevo-r, and welcome to…I assume you’re a convert to veganism because I can’t remember preaching any religion here! LOL I’m happy to have a reader in the Netherlands. I do want to clarify, though, that the offer is for BEADS (plastic necklaces that they throw at Mardi Gras parades) and not BEANS, which would make a very messy package! πŸ™‚

6:58 AM, February 26, 2006
Sue H said…

OOh, I’ve been looking for something Mardi Gras-ish to serve Tuedsay night. I used to do a king cake, but we just don’t eat that way anymore. This is perfect. Thank you.

Do you think they would cook in the crock-pot? I’m thinking if they need to fall apart I might have to cook them 20-24 hrs. rather than the 8-12 that I cook my beans normally in the CP.

9:33 AM, February 26, 2006
Blogger SusanV said…

Hi Sue! I think you’re right that they’d probably need to cook a long time in the crock pot. You could probably get around this by pre-cooking the beans on the stove for about an hour. Let me know if you try this. I’ve always wanted to but haven’t gotten around to it. (I have cooked them in the pressure cooker, and that was MUCH faster.)

Also, if you’re interested in Louisiana recipes, here are a couple more possibilies:
Chickpea Gumbo–you can find it both at Fatfree Vegan Recipes or (the newest adaptation) at Veggie Venture.

And I’ve got a great Tofu Jambalaya–just leave out the oil to make it low-fat.

12:24 PM, February 26, 2006
Blogger KaiVegan said…

Hi, Susan.I have not used a recipe with bay leaves for a while and I am so curious what this dish would taste like. I’m fairly new to bean cooking, and in my omni life cooked mostly Filipino, various Asian, and some Italian dishes.

2:34 PM, February 26, 2006
Blogger Chris said…

Oh yeah! I was just thinking about red beans and rice recently. This’ll be on the list of things to make for sure.

8:26 PM, February 26, 2006
Blogger SusanV said…

Hey kaivegan and Chris–I hope you try them and like them. Totally different from Asian food, but delicious.

Note to everyone: The two packages of Mardi Gras beads have now been claimed. Winners, expect your packages by the end of the week!

8:33 PM, February 26, 2006
Blogger Harmonia said…

This I will HAVE to try! Yummers!

8:39 AM, February 27, 2006
Blogger karina said…

Chere! I loved this… And I learned something about red beans. [I wonder if a Yankee can do it up right?] πŸ˜‰

2:23 PM, February 27, 2006
Blogger Christopher Williams said…

Please visit Louisiana’s Campaign Train.

7:59 PM, February 27, 2006
Fuzzbean said…

I grew up in Baton Rouge…glad to know I wasn’t the only secret lover of the cafeteria red beans and rice! Mmmmm…I want.

8:08 PM, February 27, 2006
Blogger Jackson said…

I have never been able to make good red beans & rice, but this one came out great! It reminds me of the red beans served at my elementary school, St. Gerard, in Baton Rouge. They made the best beans ever. Thanks, & great blog. I’m making the tofu jambalaya for my dad in two weeks & we’ll see if he notices the tofu isn’t a “real” meat.

8:23 PM, May 04, 2006
toadfood said…

I just made this last night and it came out great! I was wondering whether it could be made successfully in a pressure cooker. How would you modify the recipe for pressure cooking?

6:58 AM, May 09, 2006
Blogger SusanV said…

Toadfood (cute name, btw), I’ve made them in the pressure cooker before, but I’m sorry to say that I didn’t write down the directions. I probably cooked them with the same amounts of ingredients for about 10 minutes under high pressure and them cooked them uncovered for a while. But I remember having to add more and more seasonings to get them to taste right, and I didn’t write those amounts down. I find that spices “disappear” easily during pressure cooking, so I just add more to taste. I hope this helps you some.

2:09 PM, May 09, 2006
Blogger MoonPye said…

Wow I feel so fortunate to have found your blog! What a gift you’re giving by sharing your love of cooking, thank you! I was a pretty accomplished cook a few lifetimes ago before I went vegetarian, now I am learning how to cook all over again. (I’ve been veg for almost 10 years but it’s been on & off due to pregnancy cravings.) I cannot wait to try your red beans & rice. The best rice & beans I ever had was in Down Neck Newark, NJ, made by Portugese, unfortunately they do use meat, so I’ve been really wanting to find a suitable replacement that didn’t require meat. I make a decent black beans & rice but I love red beans too and really looking forward to making yours. Again, thank you for offering to share your knowledge of food like this, you are gifted and a gift!

1:10 PM, March 11, 2007
Blogger julie said…

I’m sooo happy I found this site! As a recent convert to the veggie lifestyle I thought my days of beloved cajun and creole food was over! I’m going to make this tomorrow!

7:20 PM, August 11, 2007
Blogger Beth said…

thank you for posting this recipe…my husband grew up in Biloxi (OlMissAlumni)and this Yankee learned very quickly how to cook red beans and rice…20 years together and we are both now vegans (got the gout)…anyhoo funny thing my Mothers cousins born and raised Yankees had a cooking school in New Orleans The Enraged Chicken…we miss the South and will return in a few years. Happy Holdays, Morro Bay, CA

7:30 PM, November 25, 2007
Blogger Solitary Dancer said…

I lived in New Orleans for several years and love good Red Beans and Rice. I was just looking at my recipe and veganizing it when I decided to see what was out there. I should have known you would have a wonderful recipe posted.

Thanks a bunch. This is great!


4:49 AM, May 20, 2008
Nari said…

I made these beans last night and they were absolutely incredible! My family eats beans 4-5 times per week, so having a new recipe is much appreciated. You’re amazing!

10:46 AM, August 19, 2008
Christiana said…

Maybe this is a stupid question, but can you substitute canned beans for dry ones? All the recipes I’ve seen for red beans and rice call for the dry ones, but the canned ones seem more conventient (aka faster!).

4:30 PM, October 01, 2008
Blogger SusanV said…

Christiana, I’ve never found a canned bean that really tastes like the dried ones. They’re a lot firmer and mealier, somehow. I’m sorry to disappoint you, but if you want anything close to authentic red beans and rice, you have to start with dry. Of course, there are canned versions–Blue Runner makes one–that are ready to go, just heat and eat. I’m not sure if you can get them outside of Louisiana, though.

5:42 PM, October 01, 2008
Anonymous said…

I made a whole crockpot full for a work event. It was really popular, even with the big meat eaters in the group. Thanks. SelahWrites@blogspot

2:46 PM, October 24, 2008
Blogger Model Citizen aka Bonnie Rue said…

I really enjoy this recipe. I think I’ve made it three times now.
Since it’s a favorite I linked to it in my blog post this morning, hopefully more people will discover it and enjoy it’s spicy goodness.

thanks for posting this!

12:35 PM, November 12, 2008
Anonymous said…

I’m thrilled to find a vegan, healthy version! Thanks for your healthy recipe posts.

10:25 PM, November 19, 2008
Blogger The Ruzical Zoozical said…

My husband and daughter and I are making the transition from ovo-lacto to a plant based diet, and we’ve been making this recipe for over a year now. I think I’ve memorized it, and it truly is wonderful.

9:34 AM, December 05, 2008
ozgirl said…

As a fellow Mississippian and recent convert to veganism (I’ve been veg off and on for several years), I am delighted to find a good red beans and rice recipe. My husband has just gone to the store for red beans, so we will have this tonight. I can’t wait to get started! Thanks so much for your great blog and recipes.

1:21 PM, December 07, 2008
Blogger Corey said…

I’m making this recipe right now! I grew up in Alexandria, LA and now I live in Lexington, KY, where good (vegan) food is hard to find, especially Louisiana food. I’ve been craving traditional red beans and rice, without the meat, and I hope this fills my craving! I tried making etoufee vegan the other day, and it turned out OK, but wasn’t very traditional tasting πŸ™

12:16 PM, January 01, 2009
KB said…

I like the touch about drinking a little wine while making the recipe. on problem being that i didn’t have any wine.. but i did have beer! great recipe, i’ve made it many times. a few touches that i like to add to it are soy crumble and, try it before you talk, sugar. soy crumble reminds me of when my grandma used to make it when i was a kid with ground beef, but this way it’s still vegetarian at the very least. she used to also add sugar to sweeten it up just enough to add another wonderful flavor. advice: 1/2-1 lb soy crumble, sugar to taste. enjoy and thanks again!

4:48 PM, January 06, 2009
Blogger ashley said…

i literally just finished doing the dishes for these beans and rice. delicious! i made a few changes. my sweetie and i, being pacific northwesterners, are not as accustomed to spicy foods as folks from the south. so i didn’t use quite as many peppers. also, the store did not have liquid smoke (!) but they did have a product called “fakin’ bacon”, a very good tempeh bacon sub that provided all the smokey taste necessary!

1:35 AM, January 14, 2009
Blogger bbrooke said…

I grew up in Metairie and Jeanerette, LA. I’ve been a vegetarian for 14 years, and I’m so thrilled to find a meatless red beans-n-rice recipe that gets good reviews. Can’t wait to try it!

3:52 PM, February 15, 2009
Aimee B. said…

I actually made this dish in the slow cooker yesterday and my family loved it! I had the leftovers for breakfast, yum! Anyway, I soaked the beans overnight, rinsed them, covered them with fresh water, and boiled them for about 30 min. Then, I added them to all the other ingredients in my slow cooker and cooked them for about 9 hours on high. Thanks for the great recipe! πŸ™‚

12:06 PM, March 12, 2009
Blogger Jennifer said…

Hello! Thank you for this wonderful web site and recipe! I am not an experienced cook but am trying! I made this yesterday and the beans were delicious, but I ended up with way too much liquid. It didn’t look like your picture (which shows the recipe nice and thick). I even took some of the beans out at the end and blended them in a blender to help thicken, but it wasn’t enough. What did I do wrong? We soaked the beans overnight, put only 2 inches of water over the beans, and cooked them 3.5 hours (at the high end of simmer). I did cover the pot with a lid while it was simmering. Was that a mistake? Thank you for any help!

9:01 AM, March 29, 2009
Blogger SusanV said…

Hi Jennifer–I think that covering the pot kept a lot of the liquid from evaporating, so next time (if you want to make it again!) either add less water or leave the pot uncovered. I hope you were able to boil away some of the excess liquid after the beans were cooked!

9:10 AM, March 29, 2009
Anonymous said…

I have been looking for a kidney bean recipe all over the web and stumbled over this one. It is very tasty. I usually soak my beans over 24 – 36 hours and it reduces the cooking time a lot. I would avoid using a slow cooker on any kidney bean recipe as the beans contain a substance that can be toxic if not cooked on very high heat for at least 10 min. A slow cooker doesn’t get that hot. I had to ad much more oregano and red pepper and I also chopped up a tomato and added it at the end. Very very good recipe. thanks a lot πŸ˜€

9:21 PM, May 05, 2009
Anonymous said…

I found you on a simple google search for vegan red beans and rice and I’m so glad i did. I used can beans because i was short on time, and these were the best beans i’ve had in my 20 years of vegetarianism. THANK YOU!!!!!!!!!!

2:23 PM, May 22, 2009


2 Anonymous August 13, 2009 at 6:34 pm

I know this post is very old, but I'm so glad I found it. I LOVE it! I grew up in River Ridge, and remember Red Beans and Rice Mondays. I now live in Virginia, and I never had a really good RBnR recipe, much less Vegan! Now I make a pot of this once a week. Thanks!!


3 Dre August 19, 2009 at 3:52 am

This recipe actually works and it works well. I'm an 18 year old guy from Texas and I made this for my mom and i because i was really in the taste for some red beans and with my mom recently going vegan this recipe was perfect because of the omission of the meat. The Red beans came out perfect and delicious. I added extra cayenne because we like our food a little more spicy. Thanx for the recipe!


4 Janel September 17, 2009 at 2:49 am


Whenever anyone says that vegan food is boring, I just show them your blog!

Here's your 2nd reader from the Netherlands πŸ™‚



5 silke September 24, 2009 at 11:11 am

I just stumbled upon your blog not too long ago and I love it. I made the red beans and rice last night (no bay leaves but used smoked paprika) – yummy! I think they might have been too spicy for my husband, but I loved them.


6 Anonymous October 5, 2009 at 1:08 pm

I'm making this tonight!


7 stacy January 5, 2010 at 8:34 pm

I tried this one today. It smelled *wonderful* and the flavors were great, but my beans never disintegrated. I tried mashing them up like instructed, but it didn't seem to help a whole lot…then it just had a weird half mashed/half discrete beans texture.

I just bought the beans last week, but who knows how long they were sitting on the store shelves.

Anyway, I have all the leftovers in the fridge. Is there a way to salvage this? I'd like to do something with them and enjoy these flavors. Should I run it through the blender? Put it back on the stove tomorrow to cook for a few more hours?



8 SusanV January 5, 2010 at 10:46 pm

Stacy, some beans are so old when we buy them that they might never get soft. I would give them a chance, though. If you've got a pressure cooker, just a few minutes in it might do the trick. If not, give them more time on the stove or put them in a crockpot on low all day. Good luck!


9 Josh January 22, 2010 at 9:57 am

I just made this last night and the smell was amazing while cooking but at the end, even after adding plenty of salt, it seemed surprisingly bland…. I added about a cup of pinot noir and about half a cup each of white wine vinegar and red wine vinegar(not 100 percent on the amounts, I just added a bit at a time to taste) and that gave it the acid it needed and seemed to help bring out the rest of the flavors.. But I am surprised nobody else on this post has brought this up.. Did I do something wrong I wonder?


10 Anonymous February 7, 2010 at 1:35 pm

I wanted to bring a NO-themed dish to a super bowl party today. Someone else is bringing chili, so I wanted mine to be vegetarian. Very happy to have found this recipe. It smells great!


11 kaenhu February 13, 2010 at 8:14 pm

When you make it with the pressure cooker, do you use less water? I want to make some tomorrow but with 4 kids, I really need to use the pc. πŸ™‚ Thanks for the recipe.


12 SusanV February 13, 2010 at 8:33 pm

Kaenu, I think that I would add about 6 cups of water to the pressure cooker, cook them at high pressure for 10 minutes, and let the pressure come down naturally. Then put them on the stove on low and let them cook until they're the right texture, adding water if necessary. This should save you a lot of time and get the beans to the right, falling-apart texture.


13 Reeshasi February 16, 2010 at 7:41 pm

I am not a vegan but I did become a vegetarian for my New Years Resolution. I have fallen off the wagon many times but now I have a delicious Red Beans & Rice recipe that doesn't use that yummy spicy sausage. THANK YOU!! I made mine in the crock pot. It smells delish and all I have to do now is add a little salt! YUM


14 Matthew February 25, 2010 at 12:22 pm

How many servings does this make? I am wanting to make this recipe for about 50 people. This sounds like an awesome recipe and I can't wait to try it tomorrow!


15 SusanV February 25, 2010 at 12:37 pm

That's a lot of people! This makes about 8 servings, so you'll have a lot of multiplying to do. I hope you have several big pots!


16 Scott March 10, 2010 at 11:01 am

Good recipie, I make mine with :

Red pepper
Bell pepper
olive oil

and vegan , no meat.


17 sweetie May 9, 2010 at 3:42 pm

great recipe. my beans never fell apart despite being fresh. i was too impatient to wait the full 3 hrs. thx!


18 SarahB May 10, 2010 at 10:36 am

I am making this recipe for the first time, looks wonderful in the photo and smells wonderful on the stove.
Question, am i supposed to cover the pot during the 3hr cooking period?


19 SusanV May 10, 2010 at 11:01 am

Sarah, you can cover or partially cover the pot, taking care that it doesn’t boil over. Or you can leave it uncovered, adding more water if you need to replace any lost through evaporation. I hope you enjoy it!


20 Cyd Delve June 2, 2010 at 9:02 pm

These were so incredibly good—i made them yesterday and just had my first meal today and they are amazing!!! so full of flavor and depth—and easy to make, too! I wonder if you could make them in the crock-pot…anyway, i’ll definitely be making these again and again—thank you so much!!!


21 Mila Ilieva June 4, 2010 at 4:57 pm

Thank you for posting a healthy way of cooking red beans and rice. My husband is a big time rice and grain eater and this dish will certainly make him very happy.
Keep posting! smiles



22 Amanda June 24, 2010 at 12:01 pm

Made this yesterday and oh my goodness, it was just what I needed! I was a little scared at first since all those ingredients didn’t smell very appetizing together and my picky sister made a point to tell me but I went with the recipe and I’m so glad I did. After a while it smelled and tasted fantastic and I’ll definitely be making this again!


23 Laura July 18, 2010 at 11:39 am

I have made this several times and both my husband and I love it. This time we weren’t really in the mood for the left overs so I re-mixed them with some extra seasoning, corn, peppers and vegan cheese to make mexi-bowls and ate it with tortilla chips. It made a great cook once-eat twice meal so I’m going to be doing that from now on. It also makes a great freezer meal, so really it’s just an all around great recipe.


24 A August 1, 2010 at 8:19 pm

I made this today and it came out really yummy! I used cayenne pepper for the red pepper flakes and I didn’t have chipotle or tobasco so I just used red pepper flakes.

My beans also didn’t fall apart, but they tasted good, so whatever.

I added some vegan sausage, which was really nice.

I think the batch I made would feed 10 people. This recipe makes a lot of food. I think I’d halve it next time. I wanted leftovers to eat all week, but I think I have way more than I need.


25 Kasey August 24, 2010 at 3:03 pm

Whoever says you need meat to make tasty beans couldn’t be more wrong! This recipe was easy to follow and the dish came out amazing! I skipped the celery and liquid smoke and threw in a jalapeno so I could work with what I had and it was still awesome.


26 caterina September 17, 2010 at 3:21 am

This looks so delicious! But , living in a non-English speaking country, I am a bit confused about the difference between red pepper, cayenne pepper, chili powder, chile powder and such… Can anyone explain me a bit about this?


27 SusanV September 17, 2010 at 7:59 am

Red pepper and cayenne pepper are basically the same thing–very hot red peppers that have been ground to a powder. Chile powder is similar, but usually milder and often made of one specific type of peppers, such as ancho or New Mexico. Chili powder is usually a blend of ground, mild chiles along with other seasonings, such as cumin. There’s also chipotle chile powder, which is made of smoked jalapeno peppers and is hot and smoky. It’s confusing, I know!


28 caterina September 17, 2010 at 1:07 pm

Now it is clearer, thanks! I was also wondering if hot sauce and chili sauce are the same thing or not. Is Tabasco a kind of hot sauce?


29 SusanV September 17, 2010 at 1:12 pm

You’re welcome! Tabasco is a kind of hot sauce, so any other brand of hot sauce could also be used.


30 SueR September 20, 2010 at 5:33 pm

OMG this smells so good! I couldn’t find liquid smoke…people at the grocery store looked at me like I had 3 heads or something when I asked for it. Anyway, I remembered a Justin Wilson recipe that used worsteschire sauce so I subbed with that.

I chopped my ‘trinity’ last night to save time and put the beans out to soak before I went to work. Hope this turns out with the consistency it’s supposed to have…can’t wait.


31 Sue September 20, 2010 at 7:52 pm

Turned out great…the half-stick of butter added in the last 45min. set it off!!!


32 Cook 4 Vegan Family October 9, 2010 at 10:05 am

My husband is from Louisiana and whenever I’ve made cajun style red beans and rice before he is less than thrilled with the results. He actually asked for an encore of this recipe and said it really reminded him of his mom’s red bean and rice recipe. If that’s not a compliment, I don’t know what is. He said it was drier than he remembered so I’ll probably add more water next time.


33 Dayna October 13, 2010 at 12:49 am

I tried this recipe tonight for dinner and let it cook all day in the slow-cooker. One word: AMAZING!!!! I will be adding this to my book! Thanks so much for coming up with an awesome vegetarian red beans & rice. Now, do you have a vegetarian gumbo? πŸ™‚


34 SusanV October 13, 2010 at 8:04 am

Glad you liked it! I actually have several gumbo recipes. Just type gumbo into the search box in the top right corner. My favorite are the two Chickpea Gumbos.


35 Kay October 19, 2010 at 4:06 am

Just made these tonight. I did use adzuki beans, and though they’re supposed to cook faster, it took about 4 or so hours to get them to that creamy, melt-in-your-mouth consistency, as well as a quick whiz with an immersion blender.

Also went light on the spiciness, adding only black pepper, cayenne and a dash of hot sauce, as I like to add more hot sauce depending on my mood. And I added another tsp of thyme.

Thank you so much for posting this. Even though I don’t think I’ve ever had beans and rice before, I’ve been wanting some for weeks.


36 Audrey November 7, 2010 at 9:23 am

I made this exactly as written and it was perfect! I used to love Popeye’s red beans and rice, and I think this was just as good (and much, much better for me). Thanks. πŸ™‚


37 Jamie November 30, 2010 at 11:24 am

I’ve made this recipe multiple times and it is excellent. I make them in the slow cooker and if they don’t break down, I mash them. Even better as leftovers!!



38 Muggle.galleons December 5, 2010 at 10:18 pm

Kalyn’s Kitchen directed me here, and I’m so glad she did. I am looking for a vegetarian red beans and rice recipe. I do have 4 questions about your recipe.

First, how horrible would it be to use an equivalent amount of canned kidney beans? I have read that kidney beans contain a toxin that must be boiled off for 5-10 minutes.

Second, could this recipe be made (either with dried and soaked or canned beans) in the crockpot all day?

Third, I do not have chopped chipotle pepper in adobo but I do have chipotle the spice. How much should I use instead?

Last, do you know if this freezes well (either just the red beans mixture or ladled on top of cooked brown rice)?

I am so excited to have found your recipe. Thank you!


39 SusanV December 5, 2010 at 10:43 pm

Hi, I’m glad you found your way here from Kalyn’s Kitchen. To answer your questions, 1) canned kidney beans are very different in taste and texture than the beans used in our Louisiana-style red beans. You will get a completely different result if you use them. I really wouldn’t. 2) You could try cooking it on high in the crockpot, but first you will need to boil the beans for at least 10 minutes (I think) for the reason you mentioned of a toxin that must be destroyed. Since I haven’t made them in the crockpot, I can’t be certain of the timing or if you will need less liquid, though I tend to think it will be too watery if you don’t reduce the amount of water. 3) Use as much chipotle powder as you think you can take. Since it’s very spicy, you might start with just a quarter teaspoon and add more toward the end of cooking if you want it spicier. 4) Yes, it freezes fine. I’ve just frozen the beans and rice separately, but I don’t see why it wouldn’t work together.

Thanks for visiting, and I hope you enjoy the recipe.


40 Muggle.galleons December 6, 2010 at 10:20 am

Thank you. Is the bell pepper supposed to be a specific color? Also, how many would you say this serves, with a scoop of rice? For this much work, there better be leftovers! πŸ˜›


41 SusanV December 6, 2010 at 10:34 am

I use a green bell pepper for this, though any color will do. And I would think that it makes 6-8 servings, depending on how big your servings are. We always have leftovers!


42 noah d.m. sdanchez December 31, 2010 at 9:40 pm

Thanx for your red beans a.n.d. rice, Susan V vegan cajun style, now I can rule the world!


43 Emelia January 13, 2011 at 4:11 pm

Hey! This recipe looks awesome. I just have one question: Is there any way that I could make this with canned kidney beans? Would I have to omit some of the boiling? Or would it just take less time for the beans to fall apart?

Thanks so much! I’m so glad I found this blog. I’m a vegetarian, and it’s been hard to get my parents liking what I make for them while I’m at home for the holidays.


44 SusanV January 13, 2011 at 4:23 pm

Emelia, it won’t be even close to the same if you use canned beans, BUT if you want to try, just make it by sauteeing the vegetables until soft, and then add the canned beans (about 3 cans) and the rest of the seasonings. Cook for about half an hour on low.


45 Amy January 23, 2011 at 11:31 am

Wow i tried this and it is soooo good! I doubled all the seasonings though, i like a kick and i also was trying to use limited amounts of salt so for me, i needed more twice as much of the seasonings. I also mix my rice in the pot for them to merry together (and used brown rice) just because that is the way i like it but it is suck a good receipe! I always buy the stuff in the box because i dont like sausage so this made a ton for the same price as one box AND had no chem, additives etc in it!! Thanks!!


46 ashleymichelle February 15, 2011 at 1:27 pm

This was very yummy! I didn’t have celery or chipotle peppers and it still turned out very tasty…This will be a new staple in my diet.


47 red February 23, 2011 at 10:37 pm

Great recipe for those, like me, intimidated by cooking abilities of others that we cook for.
I did find it advantageous to mash the beans after forty-five to sixty minutes of cooking because there is really no way to know how old the beans are unless you harvest them yourself.
I also use about half the spices and chipotle peppers for those who have more delicate palates. The rest of us can season our own plates as much as we like without turning off those we share with.

Thanks for this.


48 ChrisH February 26, 2011 at 3:06 pm

I made this today in the slow cooker by cooking the red beans and water for 3 hours on high and then adding all of the other ingredients to the softened beans for a few hours–the beans disintegrated nicely. (I didn’t bother to pre-soak the beans.) I’m so pleased with how tasty these beans are!! Hallelujah, I’ve found my mardi gras potluck recipe!


49 Bianca March 28, 2011 at 7:40 pm

Of course it wouldn’t be traditional by any means, but do you think I could use red lentils instead of red beans? I have a HUGE bag taking up precious space in my cupboard. Thanks!


50 Ysabel April 11, 2011 at 7:25 pm

Made these, loved them. They had the perfect amount of kick. My beans weren’t really fresh enough but I’m excited for the summer when I can get some from the farmer’s market :). Love the website, looove the food, it makes being a vegan more tolerable.


51 Nyx April 15, 2011 at 1:48 pm

I am from Plaquemine, LA, and a recent convert to vegetarianism (and I often do the vegan thing), and I miss red beans and rice sooo much! I really thought the only way to make them taste any good would be to use meat, so I had given up on ever eating them again. But I am going to try this Sunday. Thanks so much! I am so excited to have found vegan versions of Louisiana food! I’m terrible at cooking on my own, lol.


52 Kurt April 25, 2011 at 6:59 pm

Just made this tonight. It was quite excellent! I did use a wild rice blend for the rice.


53 Carri May 22, 2011 at 11:13 pm

This recipe is fabulous. It is super delicious and very very easy to prepare. Don’t skip the salt at the end! Before you add it, the beans are good; nice and spicy but missing *something*. Afterward, they’re pretty close to perfect.


54 Bea Skelley May 28, 2011 at 11:31 am

I tried to print the red beans and rice recipe to take to the kitchen and got 26 pages of reader comments which, though interesting, were a big waste of paper. How can I just print the recipe? Bea

We lived in New Orleans for 15 years, and today is my daughter’s 21st b-day. She was born in nola in Touro Infirmary, 5-28-1990. We’re having a party tomorrow and I’m going to make this recipe for old times’ sake.


55 SusanV May 28, 2011 at 12:00 pm

Bea, look right at the beginning of the recipe. Under the name, there’s a link to “printer-friendly version.” Just click that and you will go to a page with just the recipe that you can print out.


56 Almiel June 23, 2011 at 1:03 pm

Have you tried making any of the seitan andouille sausage recipes out there (or your own)? Since you would know authentic I’d be interested in a good version. Thanks!


57 Lydia July 12, 2011 at 7:21 pm

Thank you this was delicious!! I made a much lazier version with lots of omissions and using canned beans, but I loved it and my husband said it was fine. Since he sometimes doesn’t like beans at all, “fine” is good. I wanted to comment because even though I changed the recipe I totally needed yours as a starting point – I was googling vegan kidney beans when I thought of course your awesome site would have something good to do with them! Thank you for all your wonderful healthy recipes and inspiration!


58 sploiz November 21, 2011 at 9:22 am

i am not a vegetarian, but my room mate is. so whenever i’m cooking i try to make it vegetarian and have my meat as a side dish because i always cook way more than i can eat. i was searching the internet for vegetarian recipes for red beans and rice and i chose this recipe because of the chipotles. i love chipotles and always keep them around. i only made minimal changes to the recipe. i left out the celery and i sauteed the onions, peppers, and garlic in some butter before adding it to the pot. they now make have chipotle tabasco sauce, but i only used that at the end when i wanted more spice and smokey flavor.

over all it was a great recipe. i will be making it again. thanks


59 Azuri December 29, 2011 at 10:36 am

Thank Goodness! I am definately going to try this recipe. Right now I have to live life frugally and meat is expensive….Bell peppers too but they have good prices at Trader Joes here in California. But anyhow, I am so excited to try this, hope it comes turns out great. Im looking for a good easy red bean recipe to become a staple in my home.


60 Helen January 20, 2012 at 6:48 am

Susan, I made this for the annual holiday party (held in January when things are calmer) for my husband’s new employment group. It was our first time attending this function, a potluck. The theme this year was Southern Cooking, and I was delighted to find your recipe and personal connection. The one addition I made was gluten-based veggie sausage, the Mexican Chipotle flavor. I’m happy to report, the dish was a hit! We whispered the “secret ingredient,” no animal fat, and one woman said “don’t tell my husband.” In fact, he loved it. Thanks for this very creative, delicious dish!


61 Andy February 12, 2012 at 7:44 pm

Great recipe! I use pinto beans (will try the kidneys soon), replace the parsley w/ ~ 1 Cup cilantro, chopped.
Also use about 1 chipotle pepper, chopped and 1 Pablano pepper, chopped.

On top of my rice and beans I spot w/ soy or teriyaki sauce and choice hot sauce.

Thanks for your site,


62 Beth May 7, 2012 at 3:39 pm

Making this in honor of daughter’s Ruby Bridges book report!

Beth from veglist


63 Robin F. May 8, 2012 at 10:40 am

I have been on a quest for the perfect Red Beans and Rice and I am pretty sure I found it with this recipe. This dish was a HUGE hit all around (2 thumbs up from a 16 month old!). The only thing I did do was make sure that while simmering, my pot was at a steady boil the whole time and at the end, I did wind up having to mash some beans but it came out PERFECT!!! Best of all, I found this meal is be not only easy but VERY budget friendly which is a plus for any vegan family. The quest for the perfect Red Beans and Rice is pretty much accomplished! I will be making this dish again and again in the VERY near future πŸ™‚


64 YW July 7, 2012 at 5:04 pm

Just to let you know how much we love this recipe. I’ve made the dish numerous times. And we lived in New Orleans for more than a decade so we know what good red beans and rice is. Yours is great!


65 Laura August 4, 2012 at 12:39 am

Hi Susan! Thank you for this recipe! I must try it in the coming weeks. I’m also from New Orleans, but living in India right now with vegetarian Indian roommates. They want me to make some new orleans food, but without meat so I’ve been looking for some recipes that I could make in the pressure cooker. This sounds perfect! Not sure if I can find liquid smoke here, but otherwise I can probably get the ingredients! Looking forward to reading more of your recipes!



66 Anne September 14, 2012 at 10:21 pm

OH YUM! I kept trying red bean and rice recipes but this one is the best! Thanks!


67 Shela November 12, 2012 at 12:33 pm

What is the nutrition facts for this recipe?


68 Carol November 17, 2012 at 6:46 pm

I found a 1 lb. bag of light red kidney beans at a Super Wal Mart near me. Last night I soaked them and this morning right after breakfast I started cooking and choping. They are so so good, I love them. Next time I may order the Camilla beans. Thank you for all your great recipes!


69 anita December 14, 2012 at 10:50 am

I made this recipe but it took so long to cook the red beans from scratch from the pressure cooker and then they were still kind of hard. Do they usually take a long time to cook even in a pressure cooker (over and hour). The recipe was so delicious even after a few days! Thanks


70 Susan Voisin December 14, 2012 at 10:59 am

No, that’s really unusual! Sometimes beans are very old (even if you just bought them, they could have been in a warehouse for years) and can take long to cook and still not get very soft. I’m glad it came out all right, but next time, you might want to use a different brand of beans.


71 mamadog December 29, 2012 at 3:25 pm

Like others, I ended up with way too much liquid, so I gently scooped out 2 cups of water off the top after a few hours of cooking. Next time I will cover with only 1 inch of water instead of 2 because I used too wide of a pan I think. A narrower one would probably need 2 inches. Another idea might be to mix in some TVP granules or Soy Curls to make it “meatier” and absorb some leftover liquidity?

But the taste of this dish is out of this world. What a perfect blend of flavors!! Many thanks. Also great with quinoa and barley.


72 Terry Ingram January 13, 2013 at 4:17 pm

This is DELICIOUS! I have never had Real Louisiana Red Beans and Rice before. This recipe is a keeper. Thank you! I will be making it again for SuperBowl this year.


73 Valerie January 13, 2013 at 8:21 pm

I made this recipe for dinner tonight and it was DELICIOUS! One of my grandmother’s previous neighbors was from Louisiana and I can remember the taste of her red bean and rice like it was yesterday (but it was really over 16 years ago!). This is probably as close as I could get without a big chunk of pork! I’m so glad Google led me to your blog. πŸ™‚


74 Liane Blanco February 12, 2013 at 3:18 pm

Thanks for the wonderful recipe – I liove red beans and rice and have been searching for a vegan recipe that would taste awesome, even without the sausage. Looks like this might be the one!


75 laura February 13, 2013 at 6:32 pm

Thank you! even my carnivore boyfriend loved these.

I used small red beans, was short on time so I did the “quick boil/soak” method. I sauteed veggies in a tablespoon oil and added teaspoon or two of cajun seasoning. I cooked them at higher temp than called for to expedite but they still came out great. Next time I’ll soak night before then use my long neglected crock pot.

thanks again


76 jp February 17, 2013 at 8:48 am

Susan, I mistakenly thought gumbo file was part of the recipe for red beans and rice… no wonder I couldn’t seem to get the taste right. Thanks again for another winner. BTW I voted for you and was dumbfounded that a “neo paleo” would be included in the healthy list, much less win. You were defeated by ignorance. You are my choice. Thanks again for all the recipes.
P.S. I still think teflon is bad.


77 Matt B February 19, 2013 at 3:12 pm

The funny thing is, or not so funny, that red beans is very high is purines which is cause of gout. So please eat this very tasty dish in moderation.


78 Susan Voisin February 19, 2013 at 7:56 pm

Thanks for the info. Studies show that moderate ingestion of beans high in purines does not increase the risk of gout.


79 Matt February 28, 2013 at 8:54 am

This sounds really good! I’m going to make it in a slow-cooker for a family potluck to make sure I have something meatless to chow down on…I was considering adding silken tofu to the mix for a little extra creaminess/protein. Do you think this is something that would work well, or should I leave it out?


80 Susan Voisin February 28, 2013 at 9:11 am

Matt, I wouldn’t do it. This dish is full of protein already, as well as the type of creaminess that red beans and rice is supposed to have. Adding tofu would just dilute the flavor, in my opinion.


81 Matt February 28, 2013 at 11:11 am

Thanks! I was also planning on adding the uncooked rice in the last 30-60 minutes of cooking because I like having everything cook all mixed together. I was considering using quinoa instead of rice — would this negatively impact the dish, or would that be an acceptable substitution?


82 Susan Voisin February 28, 2013 at 11:19 am

It would certainly be different and nontraditional, but I can’t see any reason why it wouldn’t taste good. The quinoa, that is. I don’t think that rice would cook well all together like that.


83 Matt March 5, 2013 at 9:47 am

I did end up making it with the quinoa (and no tofu), and it was a hit at the family potluck I was making it for! Thanks for the recipe!

84 Usha September 11, 2013 at 2:54 pm

I would love to make this (a variation on the rajma and rice that I make often)…a question though: can I do this in the pressure cooker? (I haven’t cooked slow beans forever…since most Indians can’t imagine not using a pressure cooker for beans!) If you think it would ruin the taste, I’ll try it the long way. Please let me know. And thanks for the recipes…made your lite Goddess dressing today (had no tahini, so threw in 2 tsp almond butter…worked very well). Your site is proving a godsend since we just started the ETL 6 week plan. Thanks!

PS: My 15-year-old vegetarian daughter seems to be switching to vegan because she wants everything we are eating!


85 Susan Voisin September 11, 2013 at 3:05 pm

I think it will be fine in the pressure cooker. I just haven’t taken the time to figure out the timing or amount of water (usually less than stovetop cooking). Please let me know how you like it!


86 Usha September 16, 2013 at 2:23 pm

I ended up doing the beans slow-cooked, and I think they were super fresh and well-soaked, because they were tender in just over an hour! I made it in a wide stockpot, so I think 2 inches of water above the level was a bit much and I baled out some of the liquid near the end and strained back the bean solids back into the stew. The flavor was lovely, I think…the adobo is key to that smoky heat. My daughter rated it a little below the rajma version (I think when there’s a cultural parallel so close to the main ingredients, one ends up comparing and ‘missing’ flavors such as cumin, coriander, ginger, etc.) I thought it was authentic and delicious (without meat, of course). Thanks, Susan. By the way, happy to share any Indian recipes with you…many of the traditional recipes from vegetarian Kerala dishes are vegan.


87 Neena November 8, 2013 at 5:27 am

For the Louisiana Red Beans recipe, here in the philippines what we do is grind the red beans even befor we soak and cook them. Sure way of gettin ’em soft and mushy.

Thanks for your recipes. we really love them.


88 Pat O'Neal September 14, 2014 at 2:21 pm

Yum yum yummy!
I followed recipe using adzuki red beans. I also added Tofurkey andouille meatless sausage. I know it adds fat too but so good. This dish will be made again anytime I need to remember the good time I had in New Orleans this year. Delicious!


89 Michelle September 28, 2014 at 11:13 pm

Amazingly good on a fall day! We ate them with loads of hot sauce, rice and your oven roasted okra and oven fried green tomato. Thanks for a delicious recipe!!


90 Fiona October 30, 2014 at 1:02 pm

This was really yummy! I already had cooked kidney beans, so I just added 1 cup water and 1/2 of the rest of the ingredients (omitted celery) and simmered for 20 minutes. Added extra hot sauce. Super yum! Thanks!


91 Shannon February 17, 2015 at 6:48 am

This was a complete disaster. I need help to figure out what I did wrong. I soaked the beans overnight and actually until 2pm when I started cooking. I think at first I put the heat too low after I boiled the beans, but then at 5 when I realized the beans were still hard, I adjusted the temperature to medium heat. By 8 they had not disintegrated and were actually still quite firm and it still looked more like a soup than a sauce. Is there a secret I’m missing? This is only my second stab at cooking dried beans and the first time didnt go over well either even though those cooked all day in the crockpot. Any tips would greatly be appreciated.


92 Susan Voisin February 17, 2015 at 7:25 am

I’m so sorry you had trouble with this recipe. There are so many variables in cooking beans that it can be tricky. The age of the beans (how long since they were harvested, NOT since you bought them), the hardness of your water, and your altitude–all of these can affect the amount of time it will take for beans to soften. Beans can be so old that they will never soften, so it’s important to buy fresh, but then how do you know how fresh they are? If you can, buy from places that sell a lot of beans, such as health food stores or direct from bean companies.


93 orthohawk January 30, 2016 at 10:18 pm

Hi Susan!
All the crockpots I’ve ever had/used, the high setting gets things to the boiling point within in a couple hours. My tips:
1. Use filtered water if you don’t have a water softener.
2. Don’t add salty or acidic ingredients until the beans are soft!
3. After soaking (the boil-and-soak method gets rid of the most gas in my experience), put ’em in the crock and cover with water and turn it to the high setting. After it starts to boil, let it boil for at least 15 minutes (to get rid of the toxin that Susan mentioned above) and then turn the crock to low.

After 8 hours on low (or sooner depending on the temperature of each setting on your particular cooker), smoosh some of the beans on the bottom (or else instert a stick blender and “pulse” 2 or 3 times) ; 2 more hours usually gets them to the wonderful creamy state we all know and love. Stir every couple hours, or else you’ll end up with a 4-inch slab of bean mush topped with about an inch or two of watery broth.


94 Pat O'Neal February 17, 2015 at 9:11 am

If you don’t already have one I highly recommend cooking beans in a pressure cooker. This amazing device cuts down the cooking time for dried beans significantly. I looking at the $60 I spent for mine as an investment in healthy eating in less time.


95 Candice Griffin February 17, 2015 at 9:14 am

I will try smoked paprika in this recipe to add to the smokey flavor. Hope it works. Liquid smoke sketches me out a lil.


96 Matt March 31, 2015 at 5:53 pm

Hey Susan, I made this last night and the taste was fantastic but the color was much duller than what I see in your photos (mine was closer to a cream color than deep red). Any suggestions?


97 Susan Voisin March 31, 2015 at 8:40 pm

Wow that’s weird, but I’ll bet it’s just a difference between the beans we used. If it tasted good, don’t worry about it.


98 Marcie April 6, 2015 at 5:10 pm

Every time I make beans (there are some exclusions…re-fried & black come to mind) my DH always compares them to his maw-maws. And of course they never measure up. I’ve asked, and it’s always answered she just cooked them up. So I’d all but given up. A few weeks ago I was craving red beans and rice – but being from California, that meant a packet of Mahatma Red Beans and Rice, which I no longer eat. I can’t tell if they’re vegan, but they are pretty processed so I avoid. And knowing Susan has never let me down (my carnivorous family BEGS me to make the green bean casserole every holiday – no one believes it’s vegan – they’re in denial) I headed for this recipe. I about fell of my chair at dinner when DH couldn’t get enough because they tasted almost exactly like he remembered! Who knew it was red beans and rice all this time. I ordered some Camellia red beans and we’re having this again tonight. Thank you Susan, my 19 year search has finally ended.


99 Cameron July 12, 2015 at 3:50 pm

Okay, so I feel like I’ve been cooking/preparing this for two days…oh wait! I have! I was skeptical because the flavors didn’t seem to be melding. And then, at the three hour mark of cooking all the ingredients together…BINGO! Perfection. I added some Cajun seasoning and a can of fire-roasted tomatoes (in my pre-three-hours-panic). Insanely good.


100 Katie December 13, 2015 at 4:20 pm

I am making this tonight for my husband that is from Covington. We used have Jambalaya or Red Beans and Rice every Sunday for dinner before we went vegan. I was so excited to fimd your recipe amd look forward to having this tonight!


101 Susan Voisin December 13, 2015 at 4:31 pm

I hope you enjoy it! Say hi to your husband. I’m from Hammond, just down the highway. πŸ™‚


102 Kristin January 9, 2016 at 4:09 pm

I’ve made this as prescribed, and it’s FANTASTIC. Wouldn’t change a thing. Wouldn’t change a thing, unless, of course, I didn’t have all the ingredients. That’s what happened today. I had some dried kidney, pinto, and pink beans, all begging to be used up. I also (don’t hate me!) didn’t have any bell pepper. Added some carrots (and extra water..those beans had been hanging out a LONG time) and it came out great. Point is, the recipe, seasonings, and cooking method stand the true test of time and substitutions. Nothing better than a big pot of warm, home-cooked beans on the stove!


103 Kristin January 9, 2016 at 4:19 pm

Oh, and PS. It’s become pretty habitual to take a page from your White Bean and Garlic Stew with anything I’m cooking for an hour or better, to just throw a whole head of peeled garlic cloves in at the start of cooking. We always end up digging through the pot and trying to find those little bits of deliciousness. I may or may not have used two heads in this. I probably did. πŸ™‚


104 Laurie February 9, 2016 at 10:14 am

I’m going to make this tonight.i haven’t soaked my brand yet, but I find soaking is not necessary when I cook the beans in my Instant Pot. I have a fantastic recipe for vegan (seitan) andouille sausage, so I’ll throw some of that in when simmering to thicken. I can hardly wait for dinner!


105 Marty July 29, 2016 at 2:55 pm

Made this last night with a couple changes its so good will save and make again.


106 Jill December 31, 2016 at 2:17 pm

I’m making this for New Year’s after a friend requested it, since I made it a few years back. Thank you for everything you have done for us over the years, and Happy New Year and best wishes from San Francisco!


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