Red Beans & Rice Recipe

Soak and Prepare Beans (if using dried)

Rinse the dried red beans in a colander and pick over for debris. Place beans in a large bowl and cover with at least 2 inches of cold water. Soak using one of two methods: quick soak — bring to a boil for 2 minutes, remove from heat and let sit, covered, for 1 hour; or overnight soak — refrigerate 6–8 hours. Drain and rinse before cooking. (If using canned beans, skip to 'Cook Beans'.)

Cook Beans

In a large heavy-bottomed pot or Dutch oven, combine the soaked/ drained beans and 6 cups vegetable broth (or water). Add bay leaves and dried thyme. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Partially cover and cook until beans are tender but not mushy, about 60–75 minutes for soaked beans (less if soaked longer). If using canned beans, simmer canned beans in 2 cups broth for 15–20 minutes to meld flavors.

Season the Beans

When beans are nearly tender (about 10–15 minutes before done), stir in smoked paprika, cayenne, black pepper, and 1 tsp of the salt. Taste and adjust seasoning toward the end; reserve remaining salt to finish because beans concentrate as they reduce.

While beans simmer, heat 2 tbs oil in a large skillet or separate heavy pan over medium heat. Add diced onion, green bell pepper and celery (the 'holy trinity'). Sauté, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Add minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen flavor, scraping any browned bits from the pan. If using vegan sausage, add slices now and brown lightly on both sides, about 3–4 minutes.

Deglaze the pan with the soy sauce (and liquid smoke if using), stirring to incorporate. Remove from heat and set aside.

When the beans have about 10–15 minutes left to cook, stir the sautéed aromatics (and sausage if used) into the pot of simmering beans. Continue to simmer together so flavors meld.

If the bean liquid is very thin, mash about 1–2 cups of beans against the side of the pot with a heavy spoon or use an immersion blender for a couple of quick pulses to thicken the broth. This produces a creamy consistency without cream.

Add the remaining salt (up to the 2 tsp total), adjust cayenne or black pepper to taste, and a splash more soy sauce if you want deeper umami. Remove bay leaves.

Keep beans at a gentle simmer (not a rolling boil) while you cook the rice. Beans will thicken as they sit; add a little hot water or broth if you want more gravy.

Rinse the rice under cold water until water runs mostly clear to remove excess starch. In a medium pot, bring 4 cups water to a boil. Add the rinsed rice and a pinch of salt, stir once, reduce heat to low, cover and simmer for 18 minutes for white rice (30–40 minutes for brown — follow package directions). Remove from heat and let stand, covered, 5–10 minutes, then fluff with a fork.

Taste the beans one more time and adjust seasoning. Spoon cooked rice into bowls and ladle the hot red beans over the rice.

Garnish with sliced green onions and chopped parsley or cilantro. Offer hot sauce at the table. Serve immediately.