Print Options:

Plant-Based New Orleans Red Beans and Brown Rice

These creamy, luscious red beans, paired with nutty brown rice, are as good as it gets.

CategoryBeans, Blue Zone Recipes, Plant-Based Recipes

Total Time1 hr 45 mins

DifficultyEasy

Yields6 Servings

Plant-Based New Orleans Red Beans and Brown Rice

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 lb Camellia's red kidney beans
  • 8 cups water
  • 1 cup chopped yellow onion
  • 2 tbsp chopped celery
  • 1 garlic clove, chopped
  • ¼ tsp salt free Creole or Cajun seasoning
  • 2 tbsp chopped parsley
  • 3 cups cooked brown rice
  • 3 scallions, thinly sliced

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Rinse and sort the beans, removing any stones, discolored or shriveled beans. To a large pot, add beans with water, and bring to a boil. Boil for 10 minutes. Add the onion, garlic, parsley, and celery, along with the Cajun seasoning. Reduce heat and cover the pot. Simmer, stirring occasionally for 1-1 1/2 hours, or until tender.

  2. I don't add salt to my recipes but if you prefer, add 1/2 teaspoon salt along with the onion, etc. Serve with brown rice and thinly sliced scallions.

  3. Brown Rice I like to cook my brown rice "pasta style". Boil 5-6 quarts of water, add the rice (2 cups dry) and cook at medium high heat, not boiling, but higher than a simmer, until rice is tender. Depending on the type of brown rice, this can take from 30-40 minutes. Pour water and rice into a colander. Place drained rice back into the pot you cooked it in and allow it to steam, covered for 10 minutes. The brown rice will be fluffy and perfect.

    • Instruction2
    • Instruction
Back to Recipe