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You’ll fall in love with this New Orleans Style Vegan Red Beans and Rice Recipe! These red kidney beans are slow-cooked and flavored to perfection, just like the authentic New Orleans version. There are few things as comforting to me as a steaming hot bowl of beans and rice. Sweet potato pie, mashed potatoes and gravy, popcorn…oh…and chocolate. I’m sure there are others, but beans really have a way of sticking to your ribs and making you feel loved inside.
How to Make Vegan Red Beans and Rice
Beans can soak this pot overnight, and cook for about an hour, but they is It’s really easy to make. Heck, if you have a slow cooker, you can even throw them in there! I’ve also included instructions for making them in the Instant Pot. Making beans from scratch is well worth the effort. They are more tender and tasty than their canned cousins.
How to properly digest beans
If you have trouble digesting beans, throw some kombu (a mineral-rich seaweed) into the pot while cooking and it will reduce the raffinose sugars (which are responsible for giving you gas and indigestion). Adding kombu to reduce teething will help you absorb more nutrients from the beans. Beans are obviously a great source of fiber and protein, but they also provide our bodies with important minerals — such as magnesium, iron, zinc and folic acid — B vitamins and even antioxidants.
New Orleans has a tradition of making your red beans on Monday. You soak them
Cook them on Sunday night, Monday, and by dinner time you’ve got a hearty meal that will last all week.
So, happy Monday, go make their beans now!
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New Orleans Style Vegan Red Beans and Rice
Materials
- 1 pounds Red Beans // Kidney Beans Wash, sort and soak for at least 10 hours
- 2 the cup Celery to cut
- 1 yellow onion to cut
- 3 cloves of garlic to cut
- 10 the cup the water
- 1 4- inch Ribs
- 4 bay leaf
- 2 teaspoon dried thyme
- 1-2 Vegetable bouillon cubes
- 3 teaspoon Smoked paprika
- 1 teaspoon liquid smoke More to taste if you like
- 1 teaspoon Cajun seasoning If you don’t already have salt
- 2 the cup rice Any type. My favorite is medium-grain brown rice
- 4 Field Roast Smoked Apple Sage or Italian Sausage to cut
- 1 the cup Parsley to cut
instructions
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Heat a few tablespoons of oil in the loin [url href=”http://amzn.to/1OY8RZA” target=”_blank”]Heavy bottom container[/url]. If you are oil-free, heat some water for frying.
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Add the celery, onion and garlic and fry for a few minutes. Add a pinch of salt there too.
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Add the beans, then add 10 cups of water.
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Bring to a boil, then add the kombu, bay leaves and thyme.
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Reduce heat to medium and cook for about 45 minutes. Check halfway through to stop any foam that may form on the top.
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While the beans are cooking, prepare your rice following the package instructions (brown and white have different instructions).
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This is also a good time to saute your vegetarian field roast sausage in a few tablespoons of oil.
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When beans are done cooking (taste a bean to make sure), remove from heat and stir in bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
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If you want it saltier, add another bouillon cube (I usually do 2 cubes).
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Stir in vegan sausage.
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Serve over rice and garnish with parsley.
Instant pot instructions
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Bake the spices as directed above, in instant pot only. Add beans, kombu, bay leaves and thyme to the roasted vegetables. Add enough water or vegetable broth to cover the beans by one centimeter. If you are using water, add the veggie bouillon cubes or paste now. Cancel the sauté setting and secure the lid on the Instant Pot. Set it to pressure cook on high for 15 minutes. When done cooking, let the pot release pressure normally for another 15 minutes before quickly releasing pressure (follow the instructions on your Instant Pot or electric pressure cooker). Add smoked paprika, liquid smoke and Cajun seasoning. Season to taste with more salt or bouillon. Stir in vegan sausage. Serve over rice.