New Orleans has a tasty Monday tradition known as Red Beans and Rice. Try our vegan version with stewing bell pepper, onion, carrot, mushroom, and celery with spices (allspice, cayenne pepper, mustard powder and more). The red kidney beans cook perfectly in the instant pot. This is a great alternative to chili.Print
New Orleans–Style Red Beans and Rice Recipe
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings 1x
- Method: Instant Pot
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, grated
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 4 ribs celery, finely chopped
- 4 large crimini mushrooms, ends trimmed and finely chopped
- 1 cup plain sauerkraut, chopped fine
- 4 medium cloves garlic, minced
- 1 pound dried red kidney beans
- 4 cups Better than Bouillon Vegetable Base broth (4 cups boiling water with 1 1/2 tablespoon Better than Bouillon Vegetable Base)
- 1/2 teaspoon cayenne (or to taste)
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground allspice
- 2 teaspoons powdered mustard
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoon liquid smoke
- 1/2 cup red wine or beer (optional)
- 1/4 cup pickle juice (optional)
- 2 tablespoons nutritional yeast
- 1 stick earth balance
- Hot sauce, such as Crystal or Frank’s, to taste
- Cider vinegar, to taste (optional; see note)
- Cooked white rice, for serving
- Use a food processor to pulse all of the vegetables, including the sauerkraut and garlic, very fine.
- In the instant pot, saute onions, carrots, bell pepper, celery, mushrooms, sauerkraut, and garlic.
- Stir in spices and cook, stirring, until vegetables have softened, about 5 minutes.
- Add beans, along with the bouillon broth. Put the cover on the Instant Pot. Set vent to closed and cook on manual (high pressure) for 22 minutes. Let the Instant Pot natural release for 30 minutes before carefully turning the vent to open. Once the pressure has been released, carefully remove lid directing any remaining steam away from you.
- Remove lid and stir in red wine or beer (if using), pickle juice (if using) and nutritional yeast. Taste and adjust seasonings.
- Continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
- Stir in earth balance until melted. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper.
- Serve red beans over steamed white rice or with cornbread on the side.
If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved.
For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency.