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How to Make Vegan Creole Red Beans

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You can't go wrong with this healthy, vegan version of the Louisiana staple.

Recipe Calories
Calories 80 calories
Recipe Fat
Fat 2 grams fat
Recipe Prep Time
Prep Time 20 minutes
Recipe Cook Time
Cook Time 2 hours
Recipe Yield
Yield 8 servings


  • • 1 pound red beans, uncooked
  • • 1 tablespoon olive oil
  • • 1 small white onion, minced
  • • 4 cloves garlic, minced
  • • 2 stalks celery, diced
  • • 3 small green peppers, diced
  • • 1 chipotle pepper (packed in adobo sauce), minced
  • • 1 tablespoon adobo sauce
  • • 4 cups unsalted vegetable stock
  • • 4 cups water (or another 4 cups stock)
  • • 3 bay leaves
  • • 1 teaspoon dried thyme
  • • 1 teaspoon Sal & Judy's Creole Seasoning
  • • 1/4 teaspoon freshly ground black pepper


  1. 1. Cover the red beans in a large bowl with water and allow to soak overnight. Discard the water and set the beans aside.
  2. 2. In a large, deep pot or Dutch oven, add the olive oil and warm to medium heat. Sauté the onions, garlic, celery and peppers for a couple of minutes, until soft.
  3. 3. Add the red beans and cover with vegetable stock and water. Stir in the seasonings (adobo sauce, bay leaves, thyme, creole seasoning and black pepper). Bring everything to a boil and then reduce heat and allow to simmer for at least 2 hours. Lightly mash some of the beans with the back of a wooden spoon.
  4. 4. Once the beans are soft and tender, serve over brown rice or cauliflower rice.

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