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Camellia Brand
a close up of a bowl of Red Beans

Vegetarian Louisiana-Style Red Beans and Rice

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  • 1 (1-pound) package Camellia Brand Red Kidney Beans
  • 1 (32-ounce) container no-sodium vegetable broth
  • 4 cloves garlic, finely chopped
  • 1 large yellow onion, chopped
  • 4 celery stalks, chopped
  • 1 large green bell pepper, chopped
  • 2 tablespoons olive oil
  • 3 bay leaves
  • 2 teaspoons thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon hot sauce
  • 2 teaspoons Liquid smoke seasoning
  • Water as needed
  • Salt to taste
  • Cooked rice
Total time:
4 hours, 30 minutes
Prep time:
2 hours
Cook time:
2 hours, 30 minutes
Serving Size:


  1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
  2. Put the beans in a pot and cover them with vegetable broth. Set heat to high.
  3. In another pot or skillet, sauté the garlic, onion, celery, and bell pepper in olive oil until tender.
  4. Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans.
  5. When the beans reach a boil, reduce the heat to a simmer. Simmer for 2 ½  hours, stirring every 30 minutes. Add water to beans as needed.
  6.  When the beans are completely tender, add salt to taste. Remove bay leaves.
  7. For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot.
  8. Salt to taste and serve over cooked rice.