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Louisiana Vegan Red Kidney Beans and Rice


  • 1 pound dry red kidney beans, soaked overnight

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 green bell pepper, cored and diced

  • 2 medium stalks celery, diced

  • 6 cloves garlic, minced (about 1 tablespoon)

  • 2 tablespoons fresh parsley, chopped, plus more for garnish

  • 1 tablespoon hot sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 1/2 teaspoon salt, plus more to taste

  • 1/4 teaspoon pepper, plus more to taste

  • 1/8 teaspoon ground cayenne pepper

  • 2 bay leaves

  • 32 oz organic vegetable broth

  • 3 cups cooked organic california brown rice

  1. Drain the kidney beans; set aside.

  2. In a large pot over medium heat, add oil.When hot, add onion, bell pepper and celery. Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.

  3. Add parsley, hot sauce, thyme, paprika, salt and pepper; stir evenly to coat the vegetables in the spices. Cook for one minute.

  4. Add kidney beans, bayleaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.

  5. When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot

  6. Serve beans with a scoop of rice- sprinkle parsley on top

-From the desk of Anne Deni B.Sc. FdNu, Clinical Nutritionist

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