My vegan take on the Louisiana classic, these Easy Vegan Cajun Red Beans are creamy, savory, and my idea of perfect comfort food!
Is there anything more comforting than a big pot of beans simmering on the stove? To me, it’s about as homey as it can get.
My husband teases me because while I can bust out fancy food when needed, my heart loves what he calls “peasant fare”. Stews, breads, braised vegetables, things you could imagine a farmer eating I guess ha!
But it’s true! I take so much pleasure in making simple food taste amazing. So about two times a month, I make a big pot of these beans and a big loaf of bread and just enjoy the simplest, most delicious dinner you can have.
Why should you make Vegan Cajun Red Beans?
I love making this dish for a couple of reasons – aside from how delicious it is of course.
- It’s easy! Soaked red beans cook in about half an hour, and once they are added to the pot it’s definitely a set it and forget it meal.
- These beans don’t have the added fat that comes from traditional red beans, but keep all the fiber and protein, making them a perfect meal in a bowl.
- My kids LOVE them. I go easy on the hot sauce while cooking to keep it at their spice level, but you can add as much or as little as you like!
Ingredients and Storage
The list of ingredients is as simple as the dish, so quality counts!
- Kidney beans – I get organic kidney beans in bulk from the co-op, and I think they’re amazing. My mom swears by this brand, and she picks some up every for her Mardi Gras feast every year. Pick through and make sure no stones or other debris are in your beans before you soak them.
- Spices – You can pick up a cajun blend, or make your own! Paprika, thyme, oregano, fennel, cayenne, garlic powder, onion powder, and salt are all you need for a great spice blend! Here are the measurements:
- 2 tablespoons paprika
- 1 tablespoon fine kosher salt
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground fennel
Mix all ingredients together and store in an airtight container.
- Bay leaves – Bay helps to tenderize the beans and imparts a lovely flavor while cooking.
- Onion
- Bell Pepper
- Vegan Chicken Boullion
The beans can be kept in an airtight container in the refrigerator for up to 4 days.
My family and I really love this super simple recipe, and I hope you do too!
Thanks so much! <3
Sonia
Easy Vegan Cajun Red Beans
Ingredients
- 1 cup dry red kidney beans
- 3 bay leaves
- 1 onion diced
- 1 bell pepper diced
- 3 stalks celery diced
- 3 garlic cloves minced
- 2 Tablespoons Cajun Spice Blend Follow the proportions listed above, or use store bought.
- 2 Tablespoons tomato paste
- 1 Tablespoon olive oil
- 1 vegan chicken bouillon cube, like Not Chicken or 1 and 1/2 cup vegan chicken stock
- 1 ½ cup water omit if using vegan chicken stock
- 2 Tablespoons vinegar-based hot sauce (optional) Franks, Tabasco, or something similar
Instructions
- The day before, add the dried beans to a large bowl and completely cover with water. Leave to soak overnight.
- Drain the soaked beans and discard the water. In a large pot with a lid, add the beans and enough water to completely cover them. Add three bay leaves and place over medium-high heat. Bring to a boil, and reduce heat to low. Cover and simmer for about 45 minutes, stirring occasionally and adding water if needed. The beans are done when you can smoosh one between your fingers easily. Drain and set aside.
- Rinse and dry the pot you cooked the beans in. Add the oil, onion, bell pepper, and celery. Sprinkle with a little salt and cook over medium heat for about 2 minutes, until the onion is just translucent. Add the garlic and let sizzle for about 30 seconds.
- Add the tomato paste and cajun spices. Stir until the paste loosens up. Add the beans, vegan bouillon, and water (or vegan chicken stock). Cook over medium-low to low heat for about an hour stirring regularly, and add 2 or 3 tablespoons of water if needed as things cook to ensure nothing sitcks.
- When the beans are very soft, take the flat side of a wooden spoon and smoosh about half the beans against the side of the pot. Add 2 tablespoons (optional) of a vinegar-based hot sauce and enjoy!
