Red Beans and Rice

Spicy Cajun flavors magically turn beans and rice into a BOMB bowl of *where have you been all my life* deliciousness!  This Red Beans and Rice dish is packed with yummy, wholesome veggies.  This nod to the traditional Louisiana recipe is a deliciously healthy version and simmered to perfection. You’ll be singing WINNER WINNER PLANT BASED DINNER when making this new family favorite dish. Whole Food Plant Based recipe, vegan, no oil, no sugar, no highly processed ingredients, and gluten free.

Red Beans and Rice

  1. 1 large yellow onion, fine dice
  2. 3 celery stalks, diced
  3. 1 red bell pepper, diced
  4. 1 green bell pepper, diced
  5. 1 heaping Tablespoon garlic, minced (about 4-5 cloves)
  6. 2 cups vegetable broth (we used Pacific Organic Vegetable Stock – see notes *)
  7. 1 – 8 oz. can tomato sauce
  8. ¼ cup water (to rinse out tomato sauce can)
  9. 1 cup dry rice (rice of choice, we used brown rice – see notes *)
  10. 2 – 15 oz. cans red beans, drained and rinsed (we used kidney beans)


  1. 1 teaspoon garlic powder
  2. ½ teaspoon onion powder
  3. ½ teaspoon dried oregano
  4. ½ teaspoon smoked paprika
  5. 1 ¼ teaspoon sweet paprika
  6. ¼ teaspoon cumin
  7. 2 teaspoons sea salt (+/- to taste)
  8. ¼ teaspoon black pepper (+/- to taste)
  9. 1/8 teaspoon red pepper flake (+/- to taste for level of heat)
  10. 1/8 teaspoon cayenne pepper (+/- to taste for level of heat)

  • Place all the Seasonings into a small bowl, mix well.  Set aside.
  • Over medium heat, add the onions, celery, and bell peppers into an enamel/ceramic lined Dutch oven.  Sauté for 5-7 minutes to soften the veggies.  Then add the garlic and sauté for an additional minute.