Meatless Red Beans & Rice
Submitted by Patches
Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.
YIELD
4 servingsPREP
10 minCOOK
3 hrsREADY
4 hrsYou don’t need andouille to make a soul-satisfying pot of red beans and rice, and this meatless version proves it with one smart trick: fennel seed.
That little pinch of crushed fennel echoes the warm, anise-like flavor of Italian sausage, giving the beans a savory depth that makes the meat feel optional.
It’s a from-scratch bean dish. You quick-soak or overnight-soak dry red or kidney beans, then simmer them slow with onion, garlic, bay, salt, and a little red pepper heat for a couple of hours until meltingly tender.
The finishing move is key: uncover the pot and let it simmer down until the beans break and thicken into a creamy, gravy-like consistency, the hallmark of good red beans.
Spoon it over hot rice and you’ve got a hearty, frugal, naturally vegan meal.
Chef Tips
- Don’t skip the soak; it shortens the cook time and helps the beans cook evenly.
- Let the uncovered pot simmer until some beans break down, as the recipe directs; that’s what creates the signature thick gravy.
- Adjust the salt and red pepper at the end, and mash a few beans against the side for extra creaminess.
Variations
- Add smoked paprika, liquid smoke, or vegan sausage for a smokier, more Cajun profile.
- Stir in the holy trinity of celery and bell pepper with the onion.
- Finish with hot sauce, scallions, and a splash of vinegar at the table.
Ingredients
Directions
Rinse beans.
In a large saucepan combine beans and the 3 cups water.
Bring to boiling; reduce heat.
Simmer for 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
(Or, soak by placing beans and the 3 cups water in a bowl.
Cover and set in a cool place for 6 to 8 hours or overnight).
Drain beans in a colander and rinse.
Return beans to the saucepan.
Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water.
Bring to boiling; reduce heat.
Cover and simmer about 2½ hours or until beans are tender, adding more water, if necessary, and stirring occasionally.
Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or until a thick gravy forms.
Discard bay leaf.
Serve over rice.
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