Easy Vegan Cajun Red Beans
A Vegan twist on the Louisiana classic! These red beans are perfect over rice, or alongside a slice of sourdough bread.
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!