Louisiana Vegan Red Beans and Rice


Rice of your choice. I like white short grain.

  • 2 Beyond Hot Italian Sausages, sliced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 bell pepper (any color) diced
  • 4 cloves of garlic minced
  • 2 tsp cajun seasoning (I used Slap Yo Mama)
  • 1/2 tsp smoked paprika
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp thyme powder
  • 2 cans of red beans, rinsed
  • 1 cup veggie broth
  • bay leaf
  • hot sauce of your choice
  • 3-4 green onions, thinly sliced
  • Chopped fresh parsley (optional)

Cook your rice in your rice cooker. If you do not have a rice cooker, then you want to get one. Or use an instant pot.

In a large skillet, start with a small bit of olive oil. Brown sausage slices. One outside or sausages are browned, remove the slices and leave the oil and juices in the skillet.

Add in onion, celery, and bell peppers. Sautee for 5 minutes or so until the veggies are soft.

Add garlic, tony’s (or some other cajun seasoning), smoked paprika, paprika, chile powder, cayenne, thyme and cook for a few minutes until fragrant

Add back the sausage, beans, broth, bay leaf. Simmer (no cover) to reduce liquid and get the flavors to mingle. Simmer for at least 20 minutes.

Serve with rice and fresh green onions. Add hot sauce if you like it spicy. I add it separately since the children would not want the heat. Garnish with chopped fresh parsley to add some more color.