Living Large Vegetarian Red Beans and Rice Recipe

Posted June 17th, 2014 by kerri and filed in small house living

Summer has arrived, it is hot and humid and this year, I’m lov­ing every moment of it.

It was a long win­ter and a cool, wet spring. It was still cool and rainy last week and I got hun­gry for some clas­sic red beans and rice.

I had a friend in col­lege who hailed from Louisiana and she made the best jam­bal­aya I’ve ever tasted.

After she moved and I raided the freezer of the last of the huge batch she made me before she left, our red beans and rice and jam­bal­aya have con­sisted of the boxed variety.

I know, but that was before. This is now.

I looked online for a vegan red beans and rice recipe and found this one.

I knew I would be mak­ing this dur­ing the week so I didn’t want to bother with soak­ing beans and going through a long cook­ing process.

So, here is the recipe I came up with.

Dale rated it a “keeper” and only asked why it had no sausage once!

Of course, every­thing I used was organic, includ­ing the canned red beans. I could have used some Cajun sea­son­ing I have, but Dale’s been com­plain­ing that my dishes are too spicy. So, I used the “Forward” blend of spices from Penzeys.

If you don’t have this, use a mix of black pep­per, thyme, rose­mary, basil and paprika. We like lots of black pep­per, so you can play with this recipe and make it hot­ter or use less pepper.

Living Large Vegetarian Red Beans and Rice (makes about 4 servings)

1 medium sweet onion, diced

3 stalks of cel­ery, cut thin

3 cloves of gar­lic, minced

1 medium bell pep­per, diced

¾ box of veg­etable broth

2 cans of red beans

3 green onions, sliced

2 tbsp. chopped fresh cilantro (I used some from our garden)

1 ½ tbsp. Forward! Spice by Penzeys

1 tbsp. of fresh ground black pepper

1 pinch of cayenne pepper

1 cup uncooked (makes 1 ½ cup cooked) jas­mine rice


Sautee your diced onions, green pep­per, cel­ery and gar­lic in 1 tbsp. of water (you can use olive oil, but I don’t typ­i­cally any­more, water works just as well and doesn’t add the fat).  After a cou­ple of min­utes, add in the veg­etable broth, red beans, black and cayenne pep­per and spices.

Simmer for about 30 min­utes, stir­ring occa­sion­ally to make sure it is thick­en­ing. Smash some of the beans against the side of the pot.

In a sep­a­rate pot, cook your rice accord­ing to direc­tions. Let your bean mix­ture con­tinue to sim­mer and thicken.

When it is at the desired con­sis­tency, (total cook­ing time about 45 min­utes), take a ladle and spoon some into each bowl.

Take an ice cream scoop and place 12 scoops of rice in the mid­dle of each bowl. Sprinkle with green onion and cilantro.

Serve with bis­cuits or corn bread.


What is your favorite Cajun recipe?   

2 Responses to “Living Large Vegetarian Red Beans and Rice Recipe”

  1. Sounds and looks deli­cious! I love beans, espe­cially in a spicy chili or soup recipe. Saving this for a cool rainy day, or maybe for the fall. Thanks for shar­ing! I try to eat vegan/vegetarian when­ever possible!