If you're looking for a hearty, satisfying meal that’s packed with flavor, this vegetarian red beans and rice recipe is perfect for you! This dish brings the spirit of New Orleans to your kitchen with bold spices, tender red beans, and fluffy rice. This dish is a plant-based powerhouse, perfect for any day of the week, and packed with all the rich flavors of traditional Louisiana cuisine without the meat.
Whether you’re a vegetarian, looking to cut down on meat, or just craving something wholesome comfort food, this recipe is sure to become a new favorite in your kitchen! My daughter Annette, who is 9 years old, often requests this dish. She never remembers the name of it, so she calls it kidney bean soup. She also really likes the red beans served with shrimp.
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Traditional Red Beans and Rice
Red beans and rice are a staple in Southern Louisiana cuisine; the authentic recipe is made with meat like andouille sausage or ham hock. Traditionally, red beans and rice were cooked on Mondays, also known as laundry day. Families would leave a big pot of red beans simmering on the stove while they did their chores, letting the flavors build slowly over time. While this recipe speeds up the cooking process, it still honors the rich history of the dish.
But this vegetarian version doesn’t compromise on flavor! We use Cajun seasoning, the classic “holy trinity” of onion, bell pepper, and celery, and a few spices to create a rich, smoky dish that’s full of depth.
Dried Beans vs Canned Beans
I love cooking dried beans- in fact I like to try to make a batch once a week. The cozy feelings it brings to my kitchen are the best! I often think my kids will identify that as the smell of their mom's kitchen later in life. I digress. For how much I love cooking dried beans- I reach for canned beans almost nightly. They're just so convenient, and while yes, I do think there are some flavor and texture benefits to cooking dried beans, the convenience and speed of canned beans are hard to beat. In an effort to balance my preferred slow-cooked, cozy, comfortable cooking with my daily efforts to cook in chaos, I have included instructions for both cooking these vegetarian red beans and rice with dried and canned beans. In the recipe card, you will find the more "traditional" method of cooking with dry beans in the main section with the instructions for cooking with canned beans in the notes section.
***Note that the images on this post were from a batch made from canned beans rather than the dried ones. In standard chaos kitchen fashion, I tried to squeeze this photo shoot in between picking the kids up from school, getting people to tutoring sessions, and heading to wrestling practice.***
Ingredient Notes
The Beans
You can use red kidney beans or small red beans. Small red beans are okay, but they don't quite deliver the same results as larger kidney beans. The skin-to-bean ratio leans more toward the skin, giving them a slightly more bitter taste compared to the smooth, starchy goodness of kidney beans. It’s not necessarily bad, but it doesn’t offer the velvety, creamy texture you get with kidney beans.
Cajun Seasoning
The key to the bold flavors in this recipe is Cajun seasoning. (might be labeled as creole seasoning) You can buy it at the grocery store or make this small batch of this recipe:
- 1 ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
The homemade version is more customizable, especially if you like it on the spicier side!
Liquid Smoke
Liquid smoke is the key ingredient for making this vegetarian version having a "meaty" flavor. It is a concentrated seasoning that captures the essence of wood smoke in liquid form, bringing that rich, smoky flavor to your dishes without the need for a smoker or grill. It's made by condensing the smoke from burning wood, typically hickory or mesquite, into a liquid, which can then be used to enhance the flavor of various recipes, from beans and barbecue sauces to marinades and soups.
You can typically find Liquid Smoke in the condiment aisle of most grocery stores, near the barbecue sauces and marinades. It's also available at specialty food stores and online retailers. If you're looking for a particular brand or flavor (such as hickory or mesquite), a quick search online may yield more options.
How to Make Red Beans and Rice (dried beans)
Soak the Beans: The night before, add 1 lb dried red kidney beans to a large bowl and cover with water. Let them soak overnight. (If you’re short on time, canned beans can work too—just skip this step.)
Cook the Veggies: Heat olive oil over medium heat in a large pot. Sauté diced onion, green bell pepper, and celery (your “holy trinity”) until soft, about 15 minutes.
Add Seasonings: Stir in Cajun seasoning, smoked paprika, liquid smoke, tomato paste, salt, and black pepper. Cook for another minute to let the spices bloom.
Add Beans and Liquid: Drain and rinse your soaked beans, then add them to the pot with 6 cups of water, hot sauce, and a bay leaf. Bring to a boil, then reduce the heat to a simmer.
Simmer Until Tender: Let the beans cook for about an hour, stirring occasionally. Once tender, remove the lid and cook for an additional 30 minutes to thicken.
Mash for Creaminess: For a creamier consistency, mash some of the beans with the back of a spoon or a potato masher.
Cook the Rice: While the beans are finishing up, cook your rice in a separate pot. Fluff the rice once done.
Serve: Spoon the red beans over white rice and garnish with fresh parsley and green onions.
How to Make Red Beans and Rice (canned beans)
- 3 cans of kidney beans (2 drained not raised, 1 can with the liquid)
- 3 cups of water
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 2 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- 1 dried Thai chili
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- The Beans: Drain 2 cans of the kidney beans. Do not rinse them. For the third can, you will be adding all the liquid to the can. This will help thicken the dish- and bring a little more of the creaminess you would have in the slower-cooked dried bean version.
- Cook the Veggies: Heat olive oil over medium heat in a large pot. Sauté diced onion, green bell pepper, and celery (your “holy trinity”) until soft, about 15 minutes.
- Add Seasonings: Stir in Cajun seasoning, smoked paprika, liquid smoke, tomato paste, salt, and black pepper. Cook for another minute to let the spices bloom.
- Add Beans and Liquid: Add the beans to the pot with 3 cups of water, dried chili, and a bay leaf. Bring to a boil, then reduce the heat to a simmer.
- Simmer Until Tender: Let the beans cook for about an hour, stirring occasionally. Once tender, remove the lid and cook for an additional 30 minutes to thicken.
- Mash for Creaminess: For a creamier consistency, mash some of the beans with the back of a spoon or a potato masher.
- Cook the Rice: While the beans are finishing up, cook your rice in a separate pot. Fluff the rice once done.
- Serve: Spoon the red beans over white rice and garnish with fresh parsley and green onions.
How to Serve
Here are some serving suggestions to take this dish to the next level:
- Top with hot sauce for an extra kick!
- cornbread
- coleslaw
- With other grains like farro or brown rice.
- For meat eaters: it pairs well with pulled pork, sausage, and fried chicken.
- Pair with a green salad for a balanced meal.
- Try a splash of apple cider vinegar.
Tips, Tricks, and Alterations
- Use Canned Beans: If you’re short on time, canned red beans work well. Just reduce the cooking time since they’re already soft.
- Quick Soak: if you didn't do the overnight soak, you can do a "quick Soak":
- Step 1: Sort and RinseSpread the beans out on a sheet pan or another flat surface, making it easy to inspect them. Sort through the beans with your fingers, removing any small stones, shriveled beans, or other debris. Once sorted, transfer the beans to a colander and rinse thoroughly to wash away any dust or dirt.
- Step 2: Bring to a Boil Place the beans in a large pot and cover them with at least 2 inches of water. Bring the water to a boil over high heat, then reduce the heat and let the beans cook at a gentle boil for 2 minutes. If desired, add a pinch of salt to the water.
- Step 3: Soak for 1 Hour
Remove the pot from the heat and let the beans soak, uncovered, for 1 hour. After soaking, drain the beans and cover them with fresh water. Simmer according to your recipe, checking frequently until the beans are tender and cooked to your liking.
- Use Different Beans: pink beans, cannellini, or pinto beans.
- Add Plant-Based Sausage: Want a more filling meal? Try adding plant-based sausage to replicate the traditional andouille sausage flavor.
- Season to Taste: Taste and adjust the seasoning before serving. Some Cajun seasonings are saltier than others, so go easy at first.
- Next-Day Tip: This dish tastes even better the next day, so make a big pot and enjoy it for leftovers!
- Freezer Friendly: I love a freezer-friendly meal like these red beans. Store them in an air kite container and you can enjoy them weeks later with minimal fuss.
If you’ve tried this Vegetarian Red Beans and Rice Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals.
Recipe
Vegetarian Red Beans and Rice Recipe
Ingredients
- 1 lb dried red kidney beans or dried red beans
- 10 cups of water
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 1 green bell pepper diced
- 2 celery ribs diced
- 2 tablespoon tomato paste
- 3 cloves garlic minced
- 1 ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- 1 dried Thai chili
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tbsp apple cider vinegar
- 3 cups cooked white rice
Optional
- 2 tablespoon fresh parsley chopped
- 3 green onion chopped
- 1 teaspoon hot sauce
Instructions
- Soak the red kidney beans overnight in water.
- Heat olive oil in a large pot over medium heat. Sauté the onion, green bell pepper, celery, and garlic until softened.
- Stir in Cajun seasoning, paprika, tomato paste, salt, and pepper. Cook for 1 minute.
- Add soaked beans, water, chicken stock, hot sauce, Thai chili, and bay leaf. Bring to a boil.
- Reduce the heat to low heat and simmer for 1 hour, stirring occasionally.
- Cook white rice according to package instructions.
- After the beans have softened, remove the lid and cook for a half hour, mix in the apple cider vinagar and mashing some of the beans to thicken the mixture.
- Stir in fresh parsley and adjust seasoning as needed.
- Serve over white rice, garnished with green onions.
Notes
How to Make Red Beans and Rice (canned beans)
- 3 cans of kidney beans (2 drained not raised, 1 can with the liquid)
- 3 cups of water
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 2 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- 1 dried Thai chili
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- The Beans: Drain 2 cans of the kidney beans. Do not rinse them. For the third can, you will be adding all the liquid to the can. This will help thicken the dish- and bring a little more of the creaminess you would have in the slower-cooked dried bean version.
- Cook the Veggies: Heat olive oil over medium heat in a large pot. Sauté diced onion, green bell pepper, and celery (your “holy trinity”) until soft, about 15 minutes.
- Add Seasonings: Stir in Cajun seasoning, smoked paprika, liquid smoke, tomato paste, salt, and black pepper. Cook for another minute to let the spices bloom.
- Add Beans and Liquid: Add the beans to the pot with 3 cups of water, dried chili, and a bay leaf. Bring to a boil, then reduce the heat to a simmer.
- Simmer Until Tender: Let the beans cook for about an hour, stirring occasionally. Once tender, remove the lid and cook for an additional 30 minutes to thicken.
- Mash for Creaminess: For a creamier consistency, mash some of the beans with the back of a spoon or a potato masher.
- Cook the Rice: While the beans are finishing up, cook your rice in a separate pot. Fluff the rice once done.
- Serve: Spoon the red beans over white rice and garnish with fresh parsley and green onions.
Tips, Tricks, and Alterations
- Use Canned Beans: If you’re short on time, canned red beans work well. Just reduce the cooking time since they’re already soft.
- Use Different Beans: pink beans, cannellini, pinto beans
- Season to Taste: Taste and adjust the seasoning before serving. Some Cajun seasonings are saltier than others, so go easy at first.
- Quick Soak: if you didn't do the overnight soak, you can do a "quick Soak":
- Step 1: Sort and RinseSpread the beans out on a sheet pan or another flat surface, making it easy to inspect them. Sort through the beans with your fingers, removing any small stones, shriveled beans, or other debris. Once sorted, transfer the beans to a colander and rinse thoroughly to wash away any dust or dirt.
- Step 2: Bring to a Boil Place the beans in a large pot and cover them with at least 2 inches of water. Bring the water to a boil over high heat, then reduce the heat and let the beans cook at a gentle boil for 2 minutes. If desired, add a pinch of salt to the water.
- Step 3: Soak for 1 Hour
Remove the pot from the heat and let the beans soak, uncovered, for 1 hour. After soaking, drain the beans and cover them with fresh water. Simmer according to your recipe, checking frequently until the beans are tender and cooked to your liking.
Did you make this recipe? Let me know!