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.
Update March 5, 2019: I’ve updated the recipe to include Instant Pot instructions. This recipe is a little tricky in the IP because beans vary, and some can take longer to get soft than others. I’ve included a really long “quick soak” in the IP directions so that the beans are practically cooked before you add other ingredients. You will still have to play it by ear a little when it comes to getting the beans’ gravy thick enough. I would allow at least 2 hours to make this from start to finish.
Real Louisiana Red Beans and Rice
Ingredients
- 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 or 1/4 tsp. oc chipotle powder if you prefer)
- 1/2-1 tablespoon Tabasco sauce
- 1 teaspoon salt (more to taste)
- 1 teaspoon Liquid Smoke or smoked salt to taste
- cooked rice to serve
Instructions
Stovetop Instructions
- 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.
- 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.
- 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, except the rice.
- 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.
Instant Pot Instructions
- Check over the beans and discard any debris. Rinse them well and put them in the Instant Pot and add water until 2 inches above the beans. Put the top on, make sure the valve is set to Pressure, and select the pressure cooking setting. Set the time to 0. (This will allow the pot to come to pressure and then turn off. If your pot doesn't allow this, set it to 1 minute.) Once the pot has finished cooking, allow the pressure to come down naturally for 20 minutes and then carefully open the valve to release the pressure.
- Carefully drain the beans and put them back into the pot. Add 4 cups of water and using the Sauté setting on Medium, begin heating the water while you prepare the vegetables.
- 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, except the smoke flavoring and rice.
- Cancel the sauté setting, put the lid on the pot, and make sure the valve is set to Pressure. Use the high pressure setting and set it for 10 minutes. When the 10 minutes are up, carefully turn the valve to release the pressure.
- Make sure all the beans are tender; if they're definitely not done, you need to return them to pressure for a minute or two. Usually the beans will be well-done at this stage and just need to cook uncovered for a while to soften up and boil off some of the liquid. Use the sauté setting on low to cook the beans, stirring every few minutes, scraping the bottom well, until the liquid has thickened to a gravy consistency. How long will depend on your beans and how much extra liquid you had. (If something strange has happened and you have too little liquid, do add some.)
- When the liquid is thick and the beans are mostly falling apart, check the seasoning and add the Liquid Smoke or smoked salt and additional salt and other seasonings to taste. Remove the bay leaves and serve with rice.
Notes
Nutritional info is approximate.
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! 🙂
Looking for more vegan 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
Please Pin and share!
SusanV
August 1, 2009 at 9:01 amHere 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
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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
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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! 🙂
6:58 AM, February 26, 2006
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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
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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
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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
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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
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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
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Blogger Harmonia said…
This I will HAVE to try! Yummers!
8:39 AM, February 27, 2006
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Blogger karina said…
Chere! I loved this… And I learned something about red beans. [I wonder if a Yankee can do it up right?] 😉
2:23 PM, February 27, 2006
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Blogger Christopher Williams said…
Please visit Louisiana’s Campaign Train.
http://louisianacampaigntrain.blogspot.com/
7:59 PM, February 27, 2006
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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
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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
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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
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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
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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
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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
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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
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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!
Deb
4:49 AM, May 20, 2008
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Nari said…
Susan,
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
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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
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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
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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
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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
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Anonymous said…
I’m thrilled to find a vegan, healthy version! Thanks for your healthy recipe posts.
10:25 PM, November 19, 2008
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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
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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
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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 🙁
12:16 PM, January 01, 2009
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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
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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
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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
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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! 🙂
12:06 PM, March 12, 2009
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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
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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
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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 😀
9:21 PM, May 05, 2009
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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
Anonymous
August 13, 2009 at 6:34 pmI 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!!
Dre
August 19, 2009 at 3:52 amThis 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!
Janel
September 17, 2009 at 2:49 amSusan,
Whenever anyone says that vegan food is boring, I just show them your blog!
Here's your 2nd reader from the Netherlands 🙂
Janel
silke
September 24, 2009 at 11:11 amI 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.
Anonymous
October 5, 2009 at 1:08 pmI'm making this tonight!
stacy
January 5, 2010 at 8:34 pmI 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?
Thanks!
SusanV
January 5, 2010 at 10:46 pmStacy, 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!
Josh
January 22, 2010 at 9:57 amI 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?
Anonymous
February 7, 2010 at 1:35 pmI 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!
kaenhu
February 13, 2010 at 8:14 pmWhen 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. 🙂 Thanks for the recipe.
SusanV
February 13, 2010 at 8:33 pmKaenu, 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.
Reeshasi
February 16, 2010 at 7:41 pmI 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
Matthew
February 25, 2010 at 12:22 pmHow 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!
SusanV
February 25, 2010 at 12:37 pmThat'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!
Scott
March 10, 2010 at 11:01 amGood recipie, I make mine with :
Paprika
Red pepper
Bell pepper
onion
garlic
cumin
cheyenne
ginger
parsley
cilantro
olive oil
and vegan , no meat.
sweetie
May 9, 2010 at 3:42 pmgreat recipe. my beans never fell apart despite being fresh. i was too impatient to wait the full 3 hrs. thx!
SarahB
May 10, 2010 at 10:36 amI 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?
Thanks,
Sarah
SusanV
May 10, 2010 at 11:01 amSarah, 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!
Cyd Delve
June 2, 2010 at 9:02 pmThese 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!!!
Mila Ilieva
June 4, 2010 at 4:57 pmThank 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
Mila
Amanda
June 24, 2010 at 12:01 pmMade 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!
Laura
July 18, 2010 at 11:39 amI 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.
A
August 1, 2010 at 8:19 pmI 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.
Kasey
August 24, 2010 at 3:03 pmWhoever 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.
caterina
September 17, 2010 at 3:21 amThis 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?
SusanV
September 17, 2010 at 7:59 amRed 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!
caterina
September 17, 2010 at 1:07 pmNow 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?
SusanV
September 17, 2010 at 1:12 pmYou’re welcome! Tabasco is a kind of hot sauce, so any other brand of hot sauce could also be used.
SueR
September 20, 2010 at 5:33 pmOMG 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.
Sue
September 20, 2010 at 7:52 pmTurned out great…the half-stick of butter added in the last 45min. set it off!!!
Cook 4 Vegan Family
October 9, 2010 at 10:05 amMy 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.
Dayna
October 13, 2010 at 12:49 amI 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? 🙂
SusanV
October 13, 2010 at 8:04 amGlad 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.
Kay
October 19, 2010 at 4:06 amJust 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.
Audrey
November 7, 2010 at 9:23 amI 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. 🙂
Jamie
November 30, 2010 at 11:24 amI’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!!
Thanks!!
Muggle.galleons
December 5, 2010 at 10:18 pmKalyn’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. http://offthecontrary.blogspot.com/2006/05/science-fact-dangers-of-kidney-beans.html
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!
SusanV
December 5, 2010 at 10:43 pmHi, 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.
Muggle.galleons
December 6, 2010 at 10:20 amThank 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! 😛
SusanV
December 6, 2010 at 10:34 amI 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!
noah d.m. sdanchez
December 31, 2010 at 9:40 pmThanx for your red beans a.n.d. rice, Susan V vegan cajun style, now I can rule the world!
Emelia
January 13, 2011 at 4:11 pmHey! 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.
SusanV
January 13, 2011 at 4:23 pmEmelia, 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.
Amy
January 23, 2011 at 11:31 amWow 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!!
ashleymichelle
February 15, 2011 at 1:27 pmThis 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.