Vegetarian Red Beans and Rice

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Recipe for Vegetarian Red Beans and Rice. This vegan version of the classic Louisiana dish still retains great flavor.


  • 2 cups dried red beans
  • 6 cups water or vegetable stock
  • 2 bay leaves
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 4 - 6 cloves garlic
  • 4 soaked sun dried tomatoes
  • 2 roasted red bell peppers (see links below)
  • 1/4 teaspoons cayenne
  • salt, pepper and hot sauce (preferably Tabasco) to taste
  • 2 cups uncooked rice


  1. Wash, sort and soak beans overnight, as per package instructions.
  2. Place soaked beans in a large Dutch oven with water and bay leaves and bring to a boil. Lower heat and continue to cook, uncovered.
  3. Meanwhile, heat oil in a large skillet and sauteé onions, celery, garlic and herbs and cook until softened, about 3-4 minutes. Add onion mixture, along with sun dried tomatoes and roasted peppers, to beans. Cover, but leave lid ajar, lower heat and simmer until beans are soft, about 1 hour. Add rice, cover completely and simmer until rice is cooked, about 25 minutes. Watch carefully and add more water or stock as needed and stir frequently.