Red Beans and Rice (WFPB)
Red beans and rice is a Louisiana classic–traditionally made on Mondays from the leftovers of Sunday dinner. I have visited New Orleans one time, and was determined to find some red beans and rice. I just had to pick out the sausage because it would probably feel blasphemous to anyone living there to make plant-based red beans and rice! It did not disappoint and I was once again amazed at how delicious simple rice and beans can be.
Here is a smoky, satisfying recipe without any sausage. It took a couple tries to get it flavorful enough and not too watery. I love the perfectly tender beans paired with the chewy rice, and the tanginess and heat of the hot sauce (although it’s also really good without hot sauce). It’s also makes a great bean soup without the rice.
I like to plan a meal like this about once a week—one that just uses inexpensive dry ingredients I always have. It doesn’t involve shopping for special ingredients and keeps the overall weekly grocery expense lower. Lentil soup, lentils and rice, black bean soup, Mexican bean and rice soup, etc. are not only cheap but also so good for you.
Although it takes some forethought to soak the beans and cook them, it’s very little hands-on time. I’ve included both pressure cooker and stove top instructions.
If you make this, please come back to rate and comment! Or even share about it on social media and tag me @faithful.plateful! Thank you!
This flavorful southern classic dish is budget-friendly, easy, hot, filling, and tasty!
- 1 onion
- 1 green bell pepper
- 4 stalks celery
- 4 cloves garlic, minced
- 1 lb dry small red beans, soaked at least 8 hours (kidney beans also work)
- 4 cups vegetable broth (if cooking on stove, use 6 cups since a lot will steam away)
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 bay leaves
- 2 tsp smoked paprika
- 1 tsp liquid smoke
- 1/4 tsp black pepper
- 1 tsp salt
- hot sauce to taste
- cooked rice for serving
- sliced green onions and cilantro, if desired
Soak dry red beans in a bowl of water for 8-24 hours. Drain when ready to cook.
Start cooking rice.
Chop onion, bell pepper, and celery and mince garlic.
Set the saute feature for 6 minutes, and saute the onion, bell pepper, celery, and garlic together. Add a splash of water if needed.
Add the remaining ingredients and lock the lid in. Set valve to sealing position and set to high pressure for 30 minutes. Do a quick or natural release.
Sauté the onion, bell pepper, celery, and garlic together in a large pot. Add a splash of water if needed.
Add the remaining ingredients and bring to a simmer. Cover, and let simmer for 1 hour and 15 minutes. Take lid off and let simmer another 15 minutes until beans are tender. =
Serve with rice and add hot sauce, sliced green onion, or cilantro on top.
How I love red beans and rice. I used to make it with a ham hock, way back in my non-WFPB days. This version nailed it! It was so satisfying and delicious. One hint I learned long ago was to cook the soaked beans and spices for hours, even all day, to create a gravy-like consistency.
I always make the dish following the recipe the first time, this is definitely the best red bean so far.
My wife use to ask me to make a Costa Rica little red bean but both of us like this better.
Next time I will add some Poblanos.
I found several other dishes that look great on your website. thank you
So glad you liked it Hans! Thank you for the review!