Red Beans and Rice

This vegetarian version of Red Beans and Rice is too delicious not to share despite the fact that I am still waffling between two cooking methods. I’ll explain. The initial recipe for Vegan Slow Cooker Red Beans and Rice caught my eye. I liked the surprising addition of miso, to add some umami in place of the typical sausage, and I was pleased with the simplification of using a heaping tablespoon of your favorite Cajun or Creole seasoning, if you happen to have one (I do, Slap Ya Mama Cajun Seasoning), instead of the assorted spices. But what I didn’t have was the foresight to soak my beans overnight and the time to let this all come together for 7 hours in my slow cooker.

So what I did was look up a recipe for Instant Pot Red Beans and Rice, found this one on Damn Delicious (a blogger I trust) and followed the quick(er) cooking instructions while using a slight combination of ingredients from the two recipes. My beans came out a bit al dente (which Gary and I decided that we didn’t mind) but the original recipe explains how to remedy that with some additional cooking time. So what I am going to do here is give you my combo recipe for absolutely delicious vegetarian Red Beans and Rice using the Instant Pot. I am still a novice with this device and not completely sold, although I did really appreciate the fact that I could saute my ingredients right in the Instant Pot (and it’s a powerful saute feature) rather than dirtying a separate pan, as I would have had to do with my slow cooker. But if you only have a slow cooker and some time, just click on the NYTimes recipe link above and make that recipe as written. The flavors are divine. Enjoy!

Red Beans and Rice

Red Beans and Rice

Servings: 4
Author: Sly Rooster

Ingredients

  • 1/4 c vegetable oil
  • 1 large yellow onion finely chopped
  • 3 celery stalks finely chopped
  • 1 green bell pepper finely chopped (I didnt have and omitted)
  • 10 garlic cloves finely chopped
  • 1 Tbls white or yellow miso paste heaping
  • 1 Tbls Cajun or Creole seasoning or 2 tsp smoked paprika, 1 tsp each sweet paprika, onion powder, garlic powder, ground cayenne
  • 3 dried bay leaves
  • 3 fresh thyme springs or 1 tsp dried thyme
  • 1 tsp soy sauce
  • 1 lb dried red kidney beans
  • 1 qt low-sodium vegetable broth
  • Cooked rice for serving
  • Sliced scallions for serving, optional (I forgot)
  • Louisiana-style hot sauce for serving

Instructions

  • Set Instant Pot to the high saute setting. Add vegetable oil and heat. Add onion, celery, green pepper (if using) and garlic. Saute until vegetable soften, stirring occassionally, about 3-4 minutes.
  • Stir in miso, Cajun seasoning (or individual spices), bay leaves, thyme, soy sauce, kidney beans and vegetable broth. Select manual setting; adjust pressure to high, and set time for 30-35 minutes.
  • When finished cooking, let pressure naturally according to manufacturer’s directions, about 20-30 minutes.
  • Test bean for doneness and if still too hard, reseal the Instant Pot lid and cook for an additional 20 minutes at high pressure.
  • Taste for salt and pepper and add as needed. Serve with cooked rice, Garnish with scallions and hot sauce, if desired.