Red beans and rice
Red beans and rice is a medium Creole recipe that serves 4. 250 calories per serving. Recipe by PlantbasedBrandon on YouTube.
Prep: 15 min | Cook: 2 hrs 12 min | Total: 2 hrs 42 min
Cost: $6.81 total, $1.70 per serving
Ingredients
- 1 pound Kidney Beans (dried, soaked overnight and drained)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 whole Green Bell Pepper (seeded and diced)
- 4 stalks Celery Stalks (chopped)
- 1 whole Yellow Onion (peeled and diced)
- 3 cloves Garlic (minced)
- 6 cups Vegetable Broth (low‑sodium)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- 1 leaf Bay Leaf
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Black Pepper (freshly ground)
- to taste Salt
- 2 stalks Green Onions (chopped for garnish)
- to taste Hot Sauce (optional, for serving)
- 2 cups White Rice (cooked according to package, optional side)
Instructions
Prepare Vegetables
Wash the green bell pepper, celery, yellow onion, and green onions. Dice the bell pepper, chop the celery and onion, and mince the garlic. Set aside.
Time: PT15M
Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced bell pepper, chopped celery, and onion. Sprinkle with a pinch of salt and pepper and sauté until softened, about 5 minutes.
Time: PT5M
Temperature: medium
Build the Soup Base
Add the minced garlic and cook for 30 seconds. Then add the soaked kidney beans, vegetable broth, thyme, oregano, smoked paprika, bay leaf, cayenne pepper, black pepper, and additional salt if needed. Bring the mixture to a rapid boil.
Time: PT5M
Temperature: high
Long Simmer
Reduce the heat to low, cover partially, and let the beans simmer gently for 2 hours, stirring occasionally.
Time: PT2H
Temperature: low simmer
Thicken the Stew
Using a spoon or potato masher, smash a portion of the beans against the side of the pot, then stir them back in. Continue to simmer uncovered for an additional 30 minutes to allow the broth to thicken.
Time: PT30M
Temperature: low
Finish and Serve
Remove the bay leaf. Ladle the beans into bowls, sprinkle with chopped green onions, and drizzle with hot sauce if desired. Serve over cooked white rice if using.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 4g
- Fiber
- 10g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: None
Ingredient Substitutions
- Instead of Kidney Beans: Black beans, Pinto beans
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper
- Instead of Celery Stalks: Fennel stalks
- Instead of Yellow Onion: White onion, Red onion
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Vegetable Broth: Water with bouillon cube, Mushroom broth
- Instead of Dried Thyme: Fresh thyme (1 tsp)
- Instead of Dried Oregano: Fresh oregano (1 tsp)
- Instead of Smoked Paprika: Regular paprika, Chipotle powder (½ tsp)
- Instead of Bay Leaf: Dried thyme (extra)
- Instead of Cayenne Pepper: Red pepper flakes (¼ tsp)
- Instead of Black Pepper: White pepper
- Instead of Green Onions: Chives
- Instead of Hot Sauce: Sriracha, Tabasco
- Instead of White Rice: Brown rice, Quinoa
Equipment Needed
- Large Pot
- Chopping Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Colander
- Ladle (optional)
Critical Steps — Do Not Skip
- Soaking the kidney beans overnight ensures even cooking and reduces cooking time
- Simmering the beans for a full two hours develops deep flavor
- Mashing a portion of the beans thickens the stew without adding a roux
Chef Tips from the Video
- For extra smoky depth, add a small piece of smoked ham or a dash of liquid smoke (omit for strict vegan)
- Toast the spices briefly before adding the broth to release their aromatics
Troubleshooting
Beans are still hard after 2 hours
Continue simmering, checking liquid level and adding more broth or water as needed
Stew is too watery
Mash more beans and simmer uncovered for additional 10‑15 minutes
Flavor is bland
Add a splash more salt, a pinch of extra cayenne, or a dash of soy sauce for umami
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in portion‑size bags for up to 2 months
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours
Make-Ahead Tips
- The beans can be cooked a day ahead; reheat gently on the stove
- Cool the stew completely before refrigerating or freezing
Frequently Asked Questions
What is the cultural significance and history of Red Beans and Rice in Creole cuisine?
Red Beans and Rice is a staple of Louisiana Creole cooking, traditionally prepared on Mondays using leftover ham bones and beans to stretch the household budget. It reflects the African, French, and Spanish influences that shape Creole food culture.
What are the traditional regional variations of Red Beans and Rice in the Southern United States?
In New Orleans the dish often includes smoked sausage or ham hocks, while inland Creole versions may rely solely on spices and vegetables. Some families add filé powder for a subtle earthy note.
How is Red Beans and Rice authentically served in Louisiana?
It is traditionally served over a mound of fluffy white rice, topped with chopped green onions and a dash of hot sauce. A side of cornbread or collard greens often accompanies the meal.
During which celebrations or occasions is Red Beans and Rice traditionally enjoyed in Creole culture?
Red Beans and Rice is commonly prepared for family gatherings, Mardi Mardi celebrations, and as a comforting Sunday dinner after church services in many Creole households.
What other Creole dishes pair well with Red Beans and Rice?
Pairs beautifully with fried catfish, gumbo, jambalaya, or a simple green salad dressed with a vinaigrette. A slice of cornbread or hush puppies also complement the hearty stew.
What makes Red Beans and Rice special in Creole cuisine compared to other bean dishes?
Its signature blend of thyme, oregano, smoked paprika, and a hint of cayenne creates a uniquely fragrant and mildly spicy profile, while the long simmer melds flavors into a comforting, one‑pot meal.
What are the most common mistakes to avoid when making Red Beans and Rice?
Common errors include not soaking the beans long enough, over‑cooking which makes beans mushy, and forgetting to mash a portion of beans for proper thickening. Also, watch the liquid level to prevent burning.
Why does this Red Beans recipe use smoked paprika instead of regular paprika?
Smoked paprika adds a subtle wood‑smoked depth that mimics the flavor traditionally contributed by smoked meats, keeping the dish flavorful while remaining plant‑based.
Can I make Red Beans and Rice ahead of time and how should I store it?
Yes, the beans improve in flavor after resting. Cool the stew quickly, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of broth if needed.
What does the YouTube channel PlantbasedBrandon specialize in?
The YouTube channel PlantbasedBrandon focuses on wholesome, plant‑based comfort foods, offering step‑by‑step tutorials that emphasize whole ingredients, budget‑friendly meals, and sustainable cooking practices.
Last updated: September 1, 2026
