Vegetarian Red Beans & Brown Rice

6 servings Prep: 15 m Cook: 55 m Total: 1 h 10 m Beginner
5.0/5 (4)
Vegetarian Red Beans & Brown Rice
This is a classic New Orleans dish served on Mondays without sausage and with brown rice to make it healthier and lower carb. Loaded with red beans, bell peppers, onions, and Creole seasoning, it’s comfort food that’s both satisfying and nutritious.

Ingredients

6 servings
  • 1 chopped Vidalia (sweet) onion
  • 2 cloves garlic, minced
  • 1/2 large green bell pepper, chopped
  • 1/2 large red bell pepper, chopped
  • 4 cups vegetable stock (or 4 cups of water and 3 vegetable bouillon cubes)
  • 4 (15 oz) cans of natural organic red beans, drained and washed
  • 1 (14.5 oz) can of diced tomatoes
  • 1 tsp teaspoon of salt-free Creole seasoning
  • 1/2 tsp cumin
  • Fresh ground black pepper to taste
  • Hot pepper sauce to taste
  • 1 sprig of thyme
  • 1 bay leaf
  • Kosher Salt to taste
  • Brown rice (1/2 cup cooked per person)
  • 1/4 cup fresh chopped Italian parsley

Step-by-Step Instructions

  1. In a Dutch oven (a heavy metal, cast aluminum or Magnalite) covered pot, add the onion, garlic, green bell pepper, red bell pepper and vegetable stock. Braise the vegetables in the vegetable stock until soft, about 15-20 minutes.
  2. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme and bay leaf. Simmer for 15–20 minutes. You may need to add more vegetable stock if the beans become too dry.
  3. After the beans have simmered, season to taste with salt and add the chopped Italian parsley. Remove the bay leaf and serve with fresh steamed brown rice and hot sauce.

Common Problems and Solutions

Q: Why are my beans too watery?

A: Let them simmer uncovered to reduce the liquid, or mash a few beans against the side of the pot to thicken the mixture naturally. The beans should be creamy, not soupy.

Q: Can I use dried beans instead of canned?

A: Yes, but you'll need to soak and cook them first. Soak 1 pound of dried red beans overnight, then simmer for 1-2 hours until tender before proceeding with the recipe.

Tips and Techniques

For extra depth of flavor, add a pinch of smoked paprika to mimic the smokiness traditional recipes get from sausage. Also, red beans taste even better the next day after the flavors have had time to meld.

Ingredient Substitutions

  • brown rice: white rice or cauliflower rice
  • red beans: kidney beans or pinto beans
  • Vidalia onion: any yellow or white onion
  • vegetable stock: water with extra bouillon cubes

Equipment Needed

  • Dutch oven or heavy-bottomed pot with lid
  • Knife and cutting board
  • Measuring cups and spoons

Historical Context

In traditional New Orleans households, Monday was wash day, so red beans and rice became the perfect dish—it could simmer unattended while laundry was done. The tradition continues today, with many New Orleans restaurants featuring red beans and rice as their Monday special.