Red Beans and Brown Rice ~
Easy Creole-spiced dish with protein-packed red beans, aromatic vegetables, and wholesome brown rice.
Serve with Collard Greens and Homemade Cornbread.
Easy Red Beans and Rice Recipe
I like this recipe because red beans and rice is such a hearty and satisfying classic Southern dish that’s economical and easy to make with simple ingredients. It also celebrates the essence of New Orleans-style cooking with robust flavors and the signature Holy Trinity of onions, green pepper, and celery. This rice and beans recipe would be a great addition to a Mardi Gras menu!
Ingredients for Red Beans and Brown Rice
You will need the following:
- 1 1/2 cups long grain brown rice, uncooked
- 2 2/3 cups water
- 2 tablespoons olive oil
- 1/2 cup yellow onion
- 1 cup celery, sliced
- 1 cup green bell pepper, seeded and chopped
- 2 teaspoons garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Creole seasoning, or to taste
- 3 (15-ounce) cans red kidney beans, drained and rinsed
- 1 1/2 cup vegan chicken-style broth, or vegetable broth
- 1/4 cup scallions, chopped
Ingredient Notes
- Brown Rice – Brown rice is used for its lightly nutty flavor and hearty whole grain texture. If you opt for a different kind of rice, such as white rice or instant brown rice, adjust the cooking time according to package directions.
- Creole Seasoning: I use Tony Chachere’s brand Creole seasoning. The amount given is a suggestion and can be adjusted to suit your desired spice level. Cajun seasoning can be used in a pinch, but it’s not the same thing. Creole seasoning tends to be more herbaceous, incorporating a variety of dried herbs like oregano, thyme, and basil, while Cajun seasoning leans towards a spicier, more fiery flavor profile with a focus on ingredients like cayenne pepper and black pepper.
- Red Kidney Beans: I used canned beans in this recipe for convenience. Dry beans that have been soaked and cooked will also work just fine. If you don’t have kidney beans on hand, pinto beans are a good substitute.
- Vegan Chicken-Style Broth: I use Better Than Bouillon No-Chicken Base. Vegetable broth is good too, although it may require additional seasoning.
- Scallions: Also known as green onions, chopped scallions add a pretty and fresh finishing touch.
Optional Add-Ins
- For a meaty meal, add cooked slices of plant-based sausage just before serving. Beyond Sausage in Hot Italian flavor pairs well with the beans and rice.
- For a fiery kick, add a few dashes of cayenne pepperhot sauce.
How to Make Red Beans and Brown Rice
STEP ONE: In a medium saucepan, bring the rice and water to a boil. Reduce to low heat, cover, and simmer for 40 minutes or until water is absorbed and the rice is tender. Remove from heat and let the rice stand, covered, for 10 minutes to firm up. Set aside.
STEP TWO: Set a large soup pot over medium high heat and add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the celery and bell pepper to the sautéed onions and continue cooking for 2 minutes. Stir in the garlic and cook for an additional 30 seconds.
STEP THREE: Add the oregano and Creole seasoning. Stir to coat the vegetables with the seasonings. Stir in the beans and add the vegan chicken broth.
STEP FOUR: Bring to a boil, then reduce to low heat. Cover pot and simmer for 20 minutes.
STEP FIVE: Using a ladle, transfer 1 1/2 cups of the bean mixture to a medium bowl. Use a potato masher to mash the beans, then return them to the pot and stir. Adjust Creole seasoning to taste.
STEP SIX: To serve, divide rice into serving bowls and ladle red beans, with their cooking liquid, over the rice. Sprinkle with scallions and serve hot.
Storage
- Store in an airtight container in the refrigerator. Leftovers are good for a few days; great for meal prep!
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Red Beans and Brown Rice
Ingredients
- 1 1/2 cups long grain brown rice uncooked
- 2 2/3 cups water
- 2 tablespoons olive oil
- 1/2 cup yellow onion
- 1 cup celery sliced
- 1 cup green bell pepper seeded and chopped
- 2 teaspoons garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Creole seasoning or to taste
- 3 15-ounce cans red kidney beans, drained and rinsed
- 1 1/2 cup vegan chicken-style broth or vegetable broth
- 1/4 cup scallions chopped
Instructions
- In a medium saucepan, bring the rice and water to a boil. Reduce to low heat, cover, and simmer for 40 minutes or until water is absorbed and the rice is tender. Remove from heat and let the rice stand, covered, for 10 minutes to firm up. Set aside.
- Set a large soup pot over medium high heat and add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the celery and bell pepper to the sautéed onions and continue cooking for 2 minutes. Stir in the garlic and cook for an additional 30 seconds.
- Add the oregano and Creole seasoning. Stir to coat the vegetables with the seasonings. Stir in the beans and add the vegan chicken broth.
- Bring to a boil, then reduce to low heat. Cover pot and simmer for 20 minutes.
- Using a ladle, transfer 1 1/2 cups of the bean mixture to a medium bowl. Use a potato masher to mash the beans, then return them to the pot and stir. Adjust Creole seasoning to taste.
- To serve, divide rice into serving bowls and ladle red beans, with their cooking liquid, over the rice. Sprinkle with scallions and serve hot.
Shannon
Hi! This looks really good! I will make it this weekend! Do you have a cornbread recipe? I am always looking for new ones to try.
thiswifecooks
Thank you so much! Here you go- Vegan Cornbread 😊