Cajun Beans and Rice

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Prep 20 minutes
Cook 2 hours
Total 2 hours 20 minutes
This vegan-friendly version of the classic red beans and rice is a delicious and filling meal! The beans act as a savory sauce for the rice and you can’t get any better than that! This recipe costs $1.87 per serving and $7.50 for the whole recipe.
Servings 6
Course Main Course
Cuisine Cajun
Servings6

Ingredients

  • 1 lb Kidney Beans Dry
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 1 Onion
  • 4 clove Garlic
  • 1 tsp Dried Thyme
  • 1 tbsp Smoked Paprika
  • 2 tbsp Veggie Stock Base Such as Better Than Bouillon
  • Several Dashes of Hot Sauce
  • 6 Servings Cooked Long Grain Rice

Method

Pressure Cooker Method
  1. Prepare Ingredients: Pick through the beans to make sure there are no stones or debris. Dice the bell peppers and onion into medium dice. Mince garlic.
  2. Cook Beans: Heat pressure cooker, without a lid, over medium-high heat and add a small amount of oil. Saute the bell peppers and onions for 4-5 minutes until they begin to soften. Add the garlic, smoked paprika, and thyme and saute for another 2-3 minutes. Add beans, veggie stock base and cover the beans with water until the water is about 2-3 inches above the beans. Secure the lid and bring the pressure cooker to high pressure. Reduce the heat to maintain the pressure and cook for 1 hour and 10 minutes on high pressure.
  3. Finish Beans: Once the time is completed, release the pressure using the quick-release method. Remove the lid and season with salt, pepper, and hot sauce to taste. If desired, at this point you can also add a small amount of chicken or vegetable bullion to add additional flavor.
  4. Serve: Put a large scoop of rice on a plate or bowl and top with a large scoop of beans. Garnish with cilantro if desired.
Traditional Method
  1. Prepare Ingredients: Pick through the beans to make sure there are no stones or debris. Dice the bell peppers and onion into medium dice. Mince garlic.
  2. Cook Beans: Heat a large pot over medium-high heat and add a small amount of oil. Saute the bell peppers and onions for 4-5 minutes until they begin to soften. Add the garlic, smoked paprika, and thyme and saute for another 2-3 minutes. Add beans, veggie stock base and cover the beans with water until the water is about 3 inches above the beans. Cover the pot with a lid and bring to a simmer. Cook for 2-3 hours until the beans are soft and the liquid has thickened. Check regularly to ensure there is enough water.
  3. Finish the Beans: Once the beans are soft, season with salt, pepper, and hot sauce to taste. If desired, at this point you can also add additional vegetable bullion to add more flavor.
  4. Meal Prep Tip: Store the beans and rice in separate containers. This meal keeps for 4-5 days in the refrigerator or can be frozen for up to 6 months.
  5. Serve: Put a large scoop of rice on a plate or bowl and top with a large scoop of beans. Garnish with cilantro if desired.