Louisiana Red Beans & Rice

Deep, smoky and delicious, these red beans are big on flavor without the meat!

Continuing with the Creole/Cajun theme, this week I’m sharing a recipe for a well-loved Southern favorite—Louisiana Red Beans and Rice! Traditionally simmered low and slow with ham hocks and andouille sausage, this dish is all about deep, smoky, and savory flavors. But guess what? You don’t need meat to get that same rich taste!

In this vegetarian preparation, we’re using smoked paprika and a touch of liquid smoke to recreate that signature smokiness. Plus, thanks to the Instant Pot, you can enjoy all the slow-cooked flavor in a fraction of the time. Whether you’re new to Creole and Cajun cooking or already a fan, this dish is hearty, satisfying, and guaranteed to become a favorite.

Serve these Louisiana Red Beans over hot rice, top it with fresh green onions (and andouille-seasoned tofu for extra flavor), and enjoy a true taste of Louisiana—meat-free but just as bold and comforting as the classic!

What You’ll Need

• Dry Red Kidney Beans: Soak the beans overnight for more tender beans
• Trinity: Celery, onion and bell pepper
• Extra Virgin Olive Oil: To sauté the Trinity
• Garlic: Lots, because we love garlic!
• Creole Seasoning: Homemade or store-bought
• Dried Herbs: Thyme and bay leaves
• Liquid Smoke and Smoked Paprika: The key ingredients that lend the quintessential smoky flavor

How to Serve

• Serve over a bed of fluffy rice — the traditional, perfect accompaniment
• Top with andouille-seasoned tofu for extra flavor and texture
• Finish with sliced green onion for a fresh, fragrant touch
• Add a few dashes of your favorite hot sauce — a vinegar-based hot sauce complements the beans well, such as Tabasco or D’ELidas (my personal favorite!)
• With a side of crusty garlic bread or hot, just out-of-the-oven cornbread

Saute the Trinity, add the soaked beans and seasonings, then pressure cook. When done, mash some of the beans with a potato masher or the back of a spoon, or blend a small portion and mix it back in for a creamy consistency. Adjust salt and other seasonings to taste. Serve over rice immediately. Or if you have time, let the beans cool, refrigerate overnight, then reheat and serve the next day — they will develop into a deeper, more flavorful bowl of deliciousness!

This Louisiana Red Beans and Rice recipe proves that comfort food can be plant-based without sacrificing flavor. If you try this dish, let me know how it turned out in the comments below!

Louisiana Red Beans & Rice

(pictured here with andouille-seasoned tofu)

Courses: Dinner

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Difficulty: Beginner Servings: 10 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound dry red kidney beans, soaked

• 3 tablespoons extra virgin olive oil

• 5 ribs celery, diced
• 1 large green bell pepper, diced
• 1 large onion, diced

• 6-8 cloves garlic, minced

• 6 cups water
• 1 teaspoon dried thyme
• 2 dried bay leaves
• 1 teaspoon Liquid Smoke
• 1 tablespoon Creole seasoning, more or less to taste
• 1 tablespoon smoked paprika
• salt, to taste

Instructions

Soak the Beans

1. Put the beans in a pot and cover with water (2-3 inches above the beans) the night before you plan to cook.

Cook the Beans

1. Chop the celery, bell pepper, onion and garlic.

2. Add the olive oil to the pot of the Instant Pot, then add the Trinity (onions, celery and bell pepper); stir to coat the veggies.  Press the Sauté button and cook until the onions turn translucent, stirring occassionally.

3. While the Trinity cooks, drain and rinse the beans.

4. When the onions are done, add the garlic and cook a couple minutes more, stirring often to prevent burning.

5. Press the Cancel button to turn the Sauté function off.  Stir in the beans, water, and all of the seasonings except salt.  Put the lid on, twist to lock it, and turn the valve to sealing.  Press the Pressure Cook button and set to 30 minutes at high pressure. 

6. Allow the pressure to release naturally for 20 minutes, then turn the valve to venting to manually release, being careful to avoid the hot steam. 

7. Remove the lid.  Pluck a bean from the pot and bite into it to test for tenderness.  Older beans may take longer to cook; if they aren't tender, cook at high pressure another 10 minutes.  Repeat until desired tenderness is reached. 

8. When done, mash some of the beans with a potato masher until they become slightly creamy.  You're not looking for the consistency of refried beans, but you want a little creaminess while keeping most of the beans whole.

9. Add salt and adjust seasonings to taste.  

Plating

1. Serve over hot cooked rice and top with sliced green onions and this andouille-seasoned tofu, with your favorite hot sauce table-side.  And don't forget a side of hot crusty garlic bread or cornbread.  Yum! 

Nutrition Facts

Servings: 10 ServingCalories:204kcalTotal Fat:4.6gTotal Carbohydrate:30.5gDietary Fiber: 12.1gSugars: 1.2gProtein:11.7g

Note

Nutritional values are for the beans only.