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Southern Red Beans and Rice


1 cup dried red kidney beans
1 onion, chopped
½ bell pepper, chopped
1 stalk celery, chopped
5 cloves garlic, minced
3 tablespoon extra virgin olive oil
3 cups water
1 bay leaf
¼ to ½ teaspoon cayenne pepper or to taste
½ teaspoon dried thyme
¼ teaspoon dried sage
4 tablespoon chopped fresh parsley
½ teaspoon Creole or Cajun seasoning
½ teaspoon freshly ground black pepper
2 green onions, chopped
1 to 5 dashes of Louisiana hot sauce or your favorite hot sauce
1 cup basmati rice
2 ¼ cup water
Optional: ¼ pound vegan frankfurters or vegan sausage, cut into bite sized pieces
2 tablespoon extra virgin olive oil


Soak kidney beans in 3 cups water overnight.

Saute onion, bell pepper, celery, and garlic in 3 tablespoons olive oil for 3 minutes in a big pot.

Drain soaked kidney beans and put into the pot, along with 3 cups water, bay leaf, cayenne, thyme, sage, parsley, Creole seasoning, and black pepper.

Bring to a boil and then lower heat to medium low and simmer for 2 hours. Add some water during cooking if beans dry out in order to maintain a sauce with the beans.

In a skillet, saute vegan frankfurters or vegan sausage in 2 tablespoons olive oil until lightly browned and add to kidney beans. Simmer kidney beans with frankfurters or sausage 15 minutes.

While the kidney beans are cooking, prepare the basmati rice by bringing to boil in 2 ¼ cups of water in a small pot and then covering the pot tightly and lowering heat to low and simmer for 20 minutes or until done (40 minutes for brown rice).

Serve kidney beans over rice and garnish with chopped green onions. Add dashes of Louisiana hot sauce to taste, and enjoy a delicious Deep South traditional dish of red beans and rice.

Number Servings: 4

Time to prepare: 130 min + soaking time

Recipe contributed by: kimhester

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