Red beans and rice is a classic Southern comfort food most commonly associated with New Orleans. It’s a cheap but hearty meal packed with smoky, savory flavors – here, I’ve made a vegetarian-friendly version by swapping out the commonly-used andouille sausage with vegan sausages that are well seasoned and crispy until gorgeously crispy. Whether you’re making this as a cozy family dinner or meal-prepping for the week, this dish is so satisfying, nutritious, and insanely delicious!

If you love red beans and rice, try making a spicy bean chili or these gorgeous Mexican pinto beans as two more great alternatives.

Red beans and rice pairs beautifully with cornbread, roasted vegetables, or a crisp side salad. Add collard greens or fried okra on the side if you’re going for a Southern-inspired spread!

Ingredient Notes

The exact quantities of the ingredients are included in the recipe card at the bottom of this post. Below are some ingredient notes and substitution tips:

• Kidney Beans or Red Beans: Either works perfectly here. You can use canned for convenience or soak and cook dried beans for added flavor. Kidney beans seem to be more readily available than red beans, although red beans are what’s traditionally used in this recipe.
  
• Vegan Sausages: Adds a meaty texture and smoky flavor. Choose a spicy or Cajun variety if you can find one – I struggled to find a vegan sausage with many flavors (beyond sausage flavor!), so in this recipe, I fry sliced sausages with smoked paprika, cayenne pepper, and oregano to get them super crispy and flavorful.
  
• Cajun Seasoning: A blend of spices that brings the dish to life. If you don’t have this, mix paprika, garlic powder, onion powder, and cayenne. Most stores will have a ready-made cajun seasoning blend though, which I highly recommend using!
  
• Sofrito: This recipe uses the holy trinity in Creole cooking: onions, celery, and green bell peppers. Don’t skip any of these!
  
• Cooked White Rice: Long-grain or basmati rice works well here, but brown rice can be used for a healthier twist.

Variations & Substitution

Make your red beans and rice even spicier by adding diced jalapeños or extra hot sauce. You could also create a smokier flavor by including a splash of liquid smoke or smoked sea salt.

How To Make Red Beans and Rice

Here’s an overview of the steps to make this hearty dish. Full details and exact measurements are in the recipe card below.

1. Cook the Sausages

Heat a bit of oil in a large skillet or pot. Add your sliced sausages and fry them for a couple of minutes until they start to brown. Then, add your smoked paprika, cayenne chili pepper, and oregano and mix the spices into the sausages as they cook. Fry until the sausages are golden brown and crispy on each side, coated with the spices – then remove from the pan and set aisde.

2. Cook your Vegetables

Add the onion, celery, and green pepper. Sauté for 5-7 minutes until softened, then add the garlic and diced tomato, and cook for another minute. 

3. Season and Build the Sauce

Stir in the flour, then once that’s cooked down you can add your Cajun seasoning, bay leaves, oregano, sage, and thyme. Cook for a minute to bloom the spices.

Add the kidney beans, vegetable stock (start with 2 cups), hot sauce, and cider vinegar. Stir well and let it simmer gently for 20-25 minutes, stirring occasionally. If the sauce thickens too much, add more stock.

4. Add the Sausages

Remove the bay leaves, thyme, and sage. Stir the sausages back into the pan and serve the red beans over warm rice, garnished with green onions and diced tomato.

Top Tips \ Chef’s Notes

• For the best flavor, let the dish simmer for as long as possible. The longer the beans cook, the better the flavors meld.
  
• If using dried beans, soak and cook them in advance. Save the cooking water to use as part of the stock for an extra layer of flavor.
  
• Add a pinch of sugar or a splash of apple cider vinegar to balance the dish’s acidity.
  
• If you’re using vegan sausages spiced with smoked paprika etc as done in this recipe, don’t stir the sausages back into the pot until the last minute. Eitherwise, the sausages lose their crispy, spice-packed coating while simmering in the sauce and don’t taste as good!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. This dish also freezes well; freeze individual portions for quick meals later. Reheat on the stovetop with a splash of water or stock to loosen the sauce.

FAQs

Can I use other types of beans?
Yes, pinto beans or black beans work as substitutes, though the flavor will differ slightly.

What if I don’t have Cajun seasoning?
Mix 1 tsp each of paprika, garlic powder, and onion powder, plus ½ tsp cayenne and thyme.

Can I make this ahead?
Absolutely. This dish tastes even better the next day as the flavors deepen.