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Vegetarian variation of Red Beans and Rice
A comforting, smoky, and spicy Louisiana classic made completely vegetarian. Tender red beans are slow-simmered with the 'holy trinity' of vegetables and Cajun spices, served over fluffy white rice. A hearty one-pot meal that's full of soul.
For 6 servings
Soak the Beans
Sauté the Holy Trinity
Simmer the Beans
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A comforting, smoky, and spicy Louisiana classic made completely vegetarian. Tender red beans are slow-simmered with the 'holy trinity' of vegetables and Cajun spices, served over fluffy white rice. A hearty one-pot meal that's full of soul.
This cajun_creole recipe takes 140 minutes to prepare and yields 6 servings. At 568.24 calories per serving with 24.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rice
Finish and Thicken
Serve
For a heartier dish, sauté 8-12 ounces of sliced plant-based andouille sausage with the holy trinity until browned.
To save time, cook in an Instant Pot or pressure cooker. Sauté the vegetables, then add soaked beans and liquids. Cook on high pressure for 25-30 minutes, followed by a natural release.
While red kidney beans are traditional, you can also use small red beans or pinto beans for a slightly different texture and flavor.
Red beans are loaded with dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish provides a complete protein when served with rice, making it an excellent meal for muscle maintenance, repair, and overall energy.
Being low in saturated fat and free of cholesterol, this recipe supports cardiovascular health. The fiber in beans can also help lower LDL (bad) cholesterol levels.
Red beans are a good source of essential minerals like iron, which is vital for oxygen transport; magnesium for nerve function; and folate, which is crucial for cell growth.
Yes, it is a very healthy dish. It's packed with plant-based protein, high in dietary fiber which aids digestion, and rich in essential nutrients like iron, folate, and magnesium. It's also naturally low in fat and cholesterol-free.
One serving of this Vegetarian Red Beans and Rice contains approximately 550-600 calories, making it a substantial and satisfying main course.
Absolutely. To substitute, use three 15-ounce cans of red kidney beans, rinsed and drained. Reduce the vegetable broth to 3 cups and simmer for only 30-40 minutes in step 3, as the beans are already cooked.
To increase the heat, you can add more cayenne pepper, a pinch of red pepper flakes, or a finely minced jalapeño or serrano pepper along with the garlic. Serving with a Louisiana-style hot sauce is also traditional.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave. The beans may thicken upon cooling, so you might need to add a splash of water or broth when reheating.
Yes, this dish freezes beautifully. Let the beans cool completely, then store in a freezer-safe container for up to 3 months. It's best to freeze the beans and rice separately. Thaw overnight in the refrigerator before reheating.
