Cajun-style Red Beans and Rice (Vegan)

Recipe for Cajun-style Red Beans and Rice (Vegan)

Vegan Red Beans & Rice

I've been very reluctant to try to veganize Red Beans and Rice because I just didn't think I could get that flavor exactly right. I've had Red Beans and Rice many times - usually prepared by someone raised on the stuff - and each time, there was a ton of Andouille sausage in it. Andouille sausage imparts a complex, smoky flavor that is really hard to reproduce in a vegan recipe, but I think this one comes awfully close!

The recipe from start-to-finish, took me about 3 hours, but most of that time was simply letting the beans simmer with the occasional stir. It's a great make-ahead recipe that you can pair with some fresh bread, warm tortillas or some sweet and savory cornbread for an easy midweek dinner. I also like to pack this for lunch as it reheats in the microwave in a couple of minutes and is sure to drive your office-mates nuts with that smokey scent!

Cajun-style Red Beans and Rice

Red Beans Simmering

Rinse 1lb of dried red beans, then place in a medium pot with 32oz of your favorite vegetable broth/bouillon. Bring to a full boil, then turn the heat down to low and let those beans simmer for about 2 1/2 to 3 hours. Once you've got them simmering, add the following dry ingredients:

1 tsp Garlic Powder
2 tsp Paprika
3 Bay Leaves
2 tsp Thyme
1 tsp Oregano
1/4 to 1/2 tsp Red Pepper Flakes (I used the higher amounts of spice and the family loved it!)
1/4 to 1/2 tsp Ground Black Pepper
1 to 2 tsp Liquid Hot Sauce
2 tsp Liquid Smoke

Stir occasionally.

Saute Veggies Until Tender
Add Red Beans To The Mix

After the beans have simmered for about an hour, chop, then saute the veggies in a larger pot, so you can add everything together for that last hour or so. Cut the following into big chunks:

1 large Bell Pepper
3-4 small Sweet Peppers
1 large Yellow Onion

Add cut veggies and 2 Tbsp olive (or vegetable) oil to a large hot pot. Saute until veggies become slightly tender, then pour bean mixture over veggies and add 2 cups of water. Return the mix to a simmer and let it cook until beans are tender.

It is traditional to take half the red beans, when done, and pulse them in your food processor or blender and add them back into the mix. I prefer them whole--but give both ways a try and see which you prefer!

Enjoy!
:-)