Vegan Louisiana Red Beans and Rice
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 Servings
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- Difficulty Level Easy
This meal feeds 6 as a main course. If I had time, I would add a small side salad with it. But we just ate it by itself and it was good for beans and rice. Beans are so filling and satisfying! I would recommend this for sure, but I don’t have a ton to say about it. It did take me 1 hour and 20 minutes to cook my red kidney beans. I also think it could have used just a little more seasoning.
The only substitution I made was coconut oil in place of olive oil.
Sutton Rated: 3.5
Angie Rated: 4
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.whatwouldcathyeat.com/2011/08/vegan-louisiana-red-beans-and-rice/
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Ingredients
- 1 pound small red beans
- 2 tablespoons coconut oil
- 1 large onion, diced
- 6 cloves garlic
- 3 medium green peppers
- chopped 3 stalks celery, chopped
- 2 bay leaves
- ½ teaspoon ground sage
- 1 teaspoon dried oregano
- 2 chipotle peppers (from canned chipotles in adobo), finely chopped
- ¼ teaspoon cayenne pepper
- 3 cups vegetable stock
- 2-3 cups water
- 1 tablespoon vegan and/or gluten-free Worcestershire sauce
- ½ cup chopped scallions, for garnish
- Cooked rice, for serving
- Tabasco sauce, for serving
Instructions
- 1. Soak the beans overnight. Drain and set aside.
- 2. Heat the olive oil over medium heat in a large heavy pot. Add the onion, garlic, peppers and celery. Sauté until soft, about 5-6 minutes. Add the beans, bay leaves, sage, oregano, chipotles, cayenne, stock, 2 cups of water and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are tender (this may take anywhere from 45 minutes to two hours, depending on the age of your beans.) Add more water as needed to keep the beans from drying out; when dine, the mixture should be saucy yet slightly thick. If it seems too watery, mash a cup of the beans and stir back in. (The dish will also naturally thicken overnight if you are serving it the next day.)
- 3. Remove the bay leaves and serve on rice, passing the Tabasco.
- Servings : 6
- Ready in : 90
- Course : Main Course
- Ingredient : Legumes
Instructions
- 1. Soak the beans overnight. Drain and set aside.
- 2. Heat the olive oil over medium heat in a large heavy pot. Add the onion, garlic, peppers and celery. Sauté until soft, about 5-6 minutes. Add the beans, bay leaves, sage, oregano, chipotles, cayenne, stock, 2 cups of water and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are tender (this may take anywhere from 45 minutes to two hours, depending on the age of your beans.) Add more water as needed to keep the beans from drying out; when dine, the mixture should be saucy yet slightly thick. If it seems too watery, mash a cup of the beans and stir back in. (The dish will also naturally thicken overnight if you are serving it the next day.)
- 3. Remove the bay leaves and serve on rice, passing the Tabasco.
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