New Orleans vegan red beans and rice
Hearty, warming and delicious vegan red beans and rice. Perfect dish to bring to a party.
Servings: 8
Calories: 478kcal
Ingredients
- 1 lb bag dry red kidney beans soaked overnight
- 1 tablespoon oil
- 3 stalks of celery diced
- 1 medium red onion diced
- 1 red or green bell pepper diced
- 1 tablespoon smoked paprika
- 1 tablespoon ground sage
- 1 tablespoon ground thyme
- ½ teaspoon cayenne pepper omit if you don't like spicy food
- ½ teaspoon black pepper
- 2 bay leaves
- 5 cloves garlic chopped
- 6 cups vegetable broth plus more if needed
- 2 Beyond Italian sausages or Field Roast
- 2 tablespoon Frank's red hot sauce
- 1 teaspoon apple cider vinegar or whatever you have
- 1-2 teaspoons salt
- 1 teaspoon liquid smoke
- ¼ cup chopped fresh cilantro optional
- 1 teaspoon soy sauce
- rice to serve
Instructions
Stove top instructions
- Soak beans overnight or for 8 hours - drain and rinse the next day1 lb bag dry red kidney beans
- Heat oil in a big pot on medium heat (3 minutes). Add chopped onions, bell pepper and celery to pot. Cook for 7-8 minutes until veggies soften1 tablespoon oil, 3 stalks of celery, 1 medium red onion, 1 red or green bell pepper
- Add ground thyme, sage, cayenne and smoked paprika and cook for 1 minute1 tablespoon smoked paprika, 1 tablespoon ground sage, 1 tablespoon ground thyme, ½ teaspoon cayenne pepper
- Add beans, broth, soy sauce, bay leaves, black pepper, and garlic - stir. Cover with lid and bring to a boil. Turn down to medium low heat and simmer for 1.5 - 2 hours. Check every hour to make sure water doesn't run out.½ teaspoon black pepper, 2 bay leaves, 5 cloves garlic, 6 cups vegetable broth, 1 teaspoon soy sauce, 1 lb bag dry red kidney beans
- Once beans are about ready to serve, fry your sausages in a separate pan. Chop up and add to beans2 Beyond Italian sausages
- Add Frank's red hot sauce, salt, liquid smoke, vinegar and cilantro once the beans are cooked.2 tablespoon Frank's red hot sauce, 1 teaspoon apple cider vinegar, 1-2 teaspoons salt, 1 teaspoon liquid smoke
- Cook white rice separately. Serve beans over the rice. Top with chopped onions, cilantro and more hot sauce¼ cup chopped fresh cilantro, rice
Instant pot instructions
- Soak beans overnight or for 8 hours - drain and rinse the next day
- Heat oil in instant pot on medium heat (1 minute). Add chopped onions, bell pepper and celery to pot. Cook for 7-8 minutes until veggies soften
- Add ground thyme, sage, cayenne and smoked paprika and cook for 1 minute
- Add beans, broth, soy sauce, bay leaves, black pepper, and garlic - stir. Cover with lid and set to seal. Cook on high pressure for 6 minutes then let it natural release for 15 minutes, then quick release the remainder of the pressure.
- Add Frank's red hot sauce, salt, liquid smoke, vinegar and cilantro once the beans are cooked.
- Once beans are about ready to serve, fry your sausages in a separate pan. Chop up and add to beans
- Cook white rice separately. Serve beans over the rice. Top with chopped onions, cilantro and more hot sauce
Video
Notes
To make this recipe healthier, just omit the oil and use sautéd mushrooms instead of the vegan sausage.
To quick soak the beans, cover them with 3 inches of water over them and boil for 5 minutes. Take off the heat and let them soak in the hot water for one hour. Strain, then cook.
These can be frozen for up to three months.
These will stay fresh in the fridge in an airtight container for 5 days.
Nutrition
Calories: 478kcal | Carbohydrates: 95g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 924mg | Potassium: 975mg | Fiber: 11g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 6mg