Vegan Red Beans and Rice
A smoky, savory classic made without meat. Creamy beans, spices, and the 'holy trinity' make it satisfying.
Details
Ingredients
- 1 lb dry red beans, soaked overnight (or 3 cans)
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne
- 1 tsp liquid smoke
- 4 cups vegetable broth
- Rice for serving
Instructions
- 1
Sauté onion, pepper, and celery in oil until soft.
- 2
Add garlic and spices, cooking for 1 minute.
- 3
Add beans and broth. Bring to boil.
- 4
Reduce heat, cover, and simmer for 45-60 minutes (if canned, 20 mins) until tender.
- 5
Smash some beans against the pot to create a creamy texture.
- 6
Stir in liquid smoke, salt, and pepper.
- 7
Serve over fluffy white rice.
About This Recipe
A cornerstone of Louisiana Creole and Cajun cuisine, Red Beans and Rice isn't just a meal; it's a Monday tradition, born from the practicality of using leftover ham hocks from Sunday supper. This ingenious vegan rendition captures all the soulful depth and creamy texture of the classic, proving that plant-based cooking can deliver on rich, satisfying flavors without compromise. The magic lies in the slow simmer, allowing the red beans to break down and create their own luscious gravy, naturally thickened. The 'holy trinity' of diced onion, bell pepper, and celery forms the aromatic backbone, while smoked paprika and a judicious touch of liquid smoke are critical for imbuing that quintessential smoky essence traditionally derived from cured meats. Opting for dry beans, soaked overnight, yields a superior texture and richer flavor than canned, though the latter can be used for convenience. This dish truly showcases the power of humble ingredients transformed into something extraordinary, making it a budget-friendly and deeply nourishing meal.
Tips & Tricks
- • For an extra creamy texture, mash about 1/4 to 1/3 of the cooked beans against the side of the pot with a wooden spoon before serving. This releases their starch and thickens the sauce beautifully without needing any additional roux.
- • If you don't have red beans, small red beans or even kidney beans can be used in a pinch, though the flavor and texture will be slightly different. For a nutritional boost, stir in a handful of chopped collard greens or spinach during the last 10 minutes of cooking.
- • Red Beans and Rice is notoriously even better the next day, as the flavors have more time to meld and deepen. Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to 3 months for a convenient future meal.
- • Serve your Red Beans and Rice with a dash of your favorite Louisiana-style hot sauce, a sprinkle of fresh chopped scallions or parsley, and a side of warm cornbread or crusty French bread to sop up every last bit of the savory sauce.
Nutrition Facts
Per serving (approximate)