These red beans and rice are a labor of love but oh, are they worth it! The end result is a big pot of thick, creamy, savory, and delicious red beans with a complex flavor that will have you craving more and more. (Not to be confused with the Red Beans in my cookbook which, although similar, are also different. These are two completely separate recipes!).
Now, these red beans and rice definitely take a long time. Like, a really long time. With 8 hours of soaking and an additional 8 hours to cook, we’re looking at around 16 hours for this recipe to come to life. (And I even like to cook my beans even longer than 8 hours!) The real trick? These beans are best served after they have been refrigerated overnight and then heated back up. I know, I know, that means we’re talking about a full 2-day recipe. Calm down and hear me out.
First off, if this seems like too much time, you don’t have to make this recipe! You can easily go buy a can of cooked red beans, doctor them up with the same seasonings and spices (or just a few) I have listed here and maybe add some sauteed onions and you’d still have some delicious beans. Could you also use a crockpot or instant pot? Sure! But that’s not how I do it.
THE ART OF SLOW COOKING
Instead, I embrace the fact that this recipe forces you to slow down and take your time. And to be honest, the instructions are very straightforward and not complicated at all. It’s all done in one pot and almost all of the ingredients are pantry friendly. Furthermore, most of the time that this recipe calls for is inactive or doesn’t require a lot of attention. But because these beans are treated with so much love and attention, I truly believe that they make the best red beans ever. A true reward.
That said, instead of looking at this recipe like a quick weeknight meal, look at it as a fabulous opportunity to multi-task and then have enough food to create many meals (or enough for a large group!). I suggest making this recipe when you know you are going to be home all day, in particular on laundry day which is what New Orleans folk like to do and have been doing for ages.
The whole story of red beans and rice is when you are doing loads and loads of laundry, you can have a big pot of beans cooking on a low heat and cook them all day long, stirring every so often. By the end of the day, you have a very satisfying meal that is absolutely perfect served with rice. Point being, there are always things you need to catch up on around the house whether it be cleaning, organizing, or even computer work. This is the perfect reward after getting that kind of work done. Do note, I definitely recommend starting this recipe earlier in the day (like in the morning or very early afternoon). I personally like to cook my beans for a good 9 to 10 hours so keep that in mind.
SOAKING THE RED BEANS
When it comes to soaking the beans, the main reason for doing this is to help remove the phytic acid which can be hard to digest. After that overnight soak, make sure to pour that water off into another bowl and give the beans a good rinse. You can then use that reserved water to water your plants! I use it for the plants on my front porch. Now that the beans are nice and plump and easier to digest, it’s time to cook them. The most important thing to remember here is that we are mainly going to expose these beans to a low and even heat. (Imagine them soaking in a hot tub for a very long time.) Towards the end we will bring them to a simmer but initially it will be slow and steady. Now let’s talk about ingredients:
NOTES ABOUT INGREDIENTS
One of the secret weapons to making luxuriously delicious beans is using lots of fresh, juicy, and very ripe tomatoes. I like to find one huge heirloom tomato but you can use 2 medium-sized as well. You need a good 2 cups (and they can be heaping!). This adds an extra layer of acidity and savoriness. Funny enough, it’s definitely not the first ingredient you would pick up on when trying these beans. That’s because the tomato just dissolves into the beans. The same goes for the carrots, they are totally snuck into the beans for added sweetness.
Could you add large chunks of carrots (even more so than the ½ cup that I call for)? Absolutely! And I encourage you to try that. But by adding some shredded or diced carrots, they melt into the beans beautifully. Lastly, you might have noticed that I call for 1 small Thai chili. That’s because I just love the kind of heat this little pepper provides. It’s different than cayenne or even fresh jalapeño. And even though it’s hard to describe, I find 1 small Thai chili in this recipe adds the perfect amount of spice that will delight your tastebuds.
FIRST STEPS
Lastly, I just want to mention a few more things. Initially, I like to cook the beans with just water. This allows them to plump up and cook without any interference of ingredients. Next, I like to add the kombu (which is a sea vegetable that helps aid in digestion and provides flavor), bay leaves (for flavor), and lots of olive oil and vegan butter. The olive oil provides a fruitiness with peppery notes while the butter gives the beans a creamy richness. Both sources of fat help create a tenderness in the beans, so please don’t skimp.
After about 4 hours, I add the vegetables and seasonings and continue to cook. Once that cooks down, I finally add the vinegar and salt. You’ll also notice that I call for additional celery, bell pepper, green onion, and parsley around this time. I call this a ‘flavor boost’ because adding the same ingredients at different times offers more complexity to the dish. Trust me on this.
FINISHING AND SERVING THE RED BEANS AND RICE
Letting these beans cool and popping them in the fridge for a day or two really helps to develop their flavor. Once heated back up, they are truly spectacular. And even though this batch makes a lot of red beans, I can never seem to get sick of them. I think you’ll agree! These are best served with fluffy rice and either crusty french bread or a big slice of cornbread.
I hope that you try this recipe and please let me know if you do! Remember, this dish is a time to slow down. Because the recipe cooks for so long, you have plenty of time to prep all of the ingredients at your own pace. Feel free to just add them as you go, chopping when needed, and finding different spices calmly. It’s actually quite nice as you don’t have to have everything ready like some recipes. I truly hope that you enjoy the process.
MORE SOUTHERN RECIPES TO TRY
If you do make this, please leave a comment and a rating below as this greatly helps my recipes to be seen! And if you share it on social media please tag me, I love to see it! I can’t wait to hear what you all think of this recipe. Happy cooking, y’all!
–Timothy
1 lb dried red kidney beans (Camellia is my fave!) Fresh Boost + Vinegar + Salt 2 tablespoons diced celery I know that this recipe calls for a lot of fresh herbs. But to make these beans truly shine, they need the full amount of each aromatic listed. I urge you to follow the measurements precisely.
Ingredients
10 cups water
2-inch piece dried kombu
½ cup olive oil
½ stick vegan butter (4 tablespoons)
Vegetables and Seasonings
¾ cup chopped shallots (1 large shallot)
1 cup chopped celery (1 large stalk)
½ cup shredded or diced carrots (1 medium carrot)
½ cup chopped green onion
¾ cup chopped green bell pepper (1 medium pepper)
4 medium-sized fresh bay leaves
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped oregano
½ cup fresh chopped parsley
1 ½ tablespoons fresh chopped sage leaves
¼ teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon dried parsley
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chopped ripe tomato (1 very large tomato)
1 small Thai chili, chopped (optional)
2 tablespoons chopped green onion
2 tablespoons freshly chopped parsley
¼ green bell pepper
¼ cup fresh chopped garlic
2 tablespoons white wine vinegar
3 tablespoons tamari
2 teaspoons smoked sea salt
Salt and pepper, to taste
Fluffy cooked rice, to serveInstructions
notes
If during the cooking process you have to leave the house for a quick errand or whatnot, you can simply turn off the heat, cover with the lid, and resume cooking when you return home. (As long as you are only gone for around an hour... you don't want to let the beans sit for too long without heat.) When you return home, simply remove the lid, turn back on to low heat, and continue on your way!
To bulk these beans up, add large chunks of carrots (add these when there are at least 2 hours left of cooking) and/or browned vegan sausage or mushrooms during the last hour of cooking.
167 comments
These sound absolutely divine!!! I cannot wait to try them!!
Happy cooking!
Well, YUM… I’ll get back to you in 2 days…heading to Wholefoods to buy all the ingredients!
Yay! Let me know what you think!
I’m excited about this recipe! Do you think dried pinto beans are a pretty straightforward substitution?
Hi there, I would try to use red kidney beans for this recipe. Pinto beans might get a little too soft and it could turn into more of a mushy gravy consistency without any of the beans holding their shape, like with red beans. I’m sure it would still be just as delicious but just a heads up!
This is for real the holy grail of bean recipes. Bless you, my child!!
May I use kidney red beans in that recipe?
Yes!
Do you think I could cook the royal corona gigantic beans from Rancho Gordo thisaway???
Actually, yeah I do. I bet it would be amazing. Please let me know!
At 6 hours into the cooking process, I am seriously in love with the gigantic corona beans done this way… altho’ I would advocate 12 cups of water to start them with. Thank you – you have given me another reason to love these beans!
Oh, awesome! Thank you for this tip. I want to try it now!
I thought i had some red beans, but i think they may be pintos, but founds some Azukis. How do you think those would do?
Hi! So red kidney beans do hold their shape better than most beans. I’m not exactly sure what will happen with adzuki beans but I’m sure they would still be delicious! The results might just turn into more of a gravy-like, refried bean consistency and the cooking time may not need to be as long. I’d really recommend finding some dried red kidney beans as they work perfectly for this!
Made these with Rancho Gordo Eye of the Goat beans today and it was divine! Thank you so much!
Oh, that sounds lovely! I love Rancho Gordo- what a great company! Did you find the cooking times to worked out for you?
I started these on Sunday and we had them for dinner tonight. They are absolutely delicious! So packed with layer upon layer of flavour . The bean to liquid ratio was spot on with lots of sauciness to soak into the rice we served them with. I wouldn’t change a thing. They will be a regular on our menu for sure and I can’t wait to eat the leftovers tomorrow. Thank you!
That’s what I like to hear! Thank you so much for the lovely review. I am so happy you enjoyed them.
Today was so fun messing with these beans all day ?. I ordered my groceries online for pick up and I received Salvadorian red beans instead of kidney beans. They almost look the same so I went ahead with this recipe since I also bought $20 worth of fresh herbs and spices just for this (lol). The beans are so savory and flavorful and I was actually surprised how much I enjoyed the whole process of slowly adding things and stirring throughout the day! I will be making these again on a regular basis.
Yayyyy! I know, I can sometimes get carried away with fresh herbs because I grow them and have so much of them. But I do think it’s totally worth it for these beans. Thanks for the review. Happy cooking!
An outstanding recipe that is worth the wait! Love the idea of the ‘fresh boost’ towards the end. My whole family enjoyed this. Looking forward to leftover night. 🙂 Thank you for sharing this.
Yay! I am so glad you and the fam liked it. It’s a very special recipe to me. Thank you.
Timmy do you think this would freeze well? I hate to ask that but I’m only one person and I don’t want to spend all that time only making a half recipe! Can’t wait to try it!!
Yes, these beans freeze beautifully!
I used your cookbook’s recipe and came online looking for some tips, since 3 hours into simmering it still looks pretty watery rather than the “gravy” mentioned in the cookbook. However this online recipe is very different – why is that? This looks great though, will definitely incorporate some of these elements to the cookbook version of the recipe (especially the vinegar)!
Hi Rachel. I just updated the first paragraph of this recipe to avoid any confusion moving forward. This recipe is an entirely different recipe than the cookbook version. This is just a new variation of how I make them. I still make them both ways. In regards to the recipe on your stove (from my cookbook), I would continue to cooking the beans as the instructions say to continue to cook the beans longer and also provide visual cues for when the recipe is done. If you like the book recipe, I would definitely try this variation as well, as it is equally as good!
Made these with the Rancho Gordo Domingo Rojo beans and they were perfect! They held their shape super well — I found I had to cook them a bit longer than I anticipated and add another 2 cups of water because at 8 hours they were still a little underdone. I ended up cooking them for a total of 12 hours, but well worth it!
Awesome! I haven’t tried those beans but they look lovely. I’ve had so many people say they are using Rancho Gordo for this recipe! Yes, cooking times will vary depending on the bean and also the water used. I find that cooking past the 8-hour mark is when the beans start to truly shine.
Hi! How many tablespoons is a 1/2 stick of Country Crock Plant Butter? I’ll be using another brand. Thank you!
4 tablespoons
I made these today, and it’s worth cooking for the smell in your house alone. So good! I really enjoyed the leisurely pace of adding things after several hours and watching (smelling) the flavors deepen and develop. The end result was amazing, and I can’t wait to eat more tomorrow. (I’ve also made the red bean recipe from your cookbook and loved it as well. Both should be made!) I served with white rice and your skillet okra on the side. Thank you for sharing such wonderful recipes!! If anyone else told me to add so many herbs and spices I would roll my eyes, but with your recipes I know it’s worth it every time! I love that you often discourage substitutions or skimping on fresh herbs etc. Your recipes are truly works of art as written, and they deserve to be respected.
This was so very lovely to read. And it reminds me of why I do this. Thank YOU for the review. I really appreciate it!
Incredibly delicious! Enjoyed the red beans & rice dish from your book (well, love EVERY recipe I’ve made from your book) and enjoy this one too! I did end up using canned beans (4 cans) since I had them on hand. Also added in some mushrooms. Just fantastic. I love that your recipes make such a big batch that I can freeze some and surprise my family in a month with a yummy dinner again! Thanks for sharing the recipe 🙂
Yay! I am so glad that you liked the recipe! Thank you for the review.
Right before things started shutting down, I got the inkling to start a small garden. Despite the things that have been out of control all around, this recipe feels like a reminder of the growth that is also around — quite literally including the herbs, fruit and veggies growing in my backyard (only things I needed to grab were beans and sage). Cooking the beans gave me a moment to slow down, and now that they’re ready, my mind is filled with gratitude and my tummy filled with deliciousness! Thank you for creating incredible recipes and connecting them to beautiful stories. I’ve been working through your blog and cookbook, and everything I’ve tried has been put into regular rotation at my house. You are appreciated!
What a lovely comment to read! Thank you so much for taking the time to write this. I am so thrilled that you are enjoying my recipes. Thank you.
These beans smell amazing! My only problem is that they did not thicken too much while cooking. Will they thicken once put in the refrigerator? If not, should I add some flour to get the right consistency?
Once they are chilled they thicken up significantly! You could add some flour, but maybe toast it in a pan with some oil before adding?
So great to see so many Rancho Gordo fans, those are the only beans I buy now!! I made this using their Santa Maria pinquito beans but I shortened the cooking time to about 8hrs total and only did a short soak beforehand. The full time would have been too much, but they still turned out amazing. I will definitely be trying this with red kidney next!!
Oh yeah, this cooking time is really for red beans! Glad you enjoyed it and figured it out!
Could you use cooked canned beans? If so how long would you cook them before adding the other ingredients?
Hi Anne, I would say that using precooked beans kind of defeats the purpose of this recipe! I’m guessing you could just start at step 2 with the cooked beans but I haven’t tested this so I’m not really sure!
Whoops…print this button takes one to Brunswick Stew.
I’m thinking the initial cook of beans with water only is a wise move as it minimizes the risk of difficult to soften beans. I recently tried Deb Madison’s Black Bean Chili which has awesome flavor but the soaked but uncooked beans are immediately mixed with sautéed onions, toasted and then ground spices and tomatoes…2.5 hours of stirring in an 86 degree kitchen->16 hours in slow cooker because I was exhausted before the beans were soft. Since I just easily cooked the rest of the beans purchased at the same time, the difficulty was probably the immediate mix with (acidic) tomatoes. Mahalo to you for this recipe and Joy the Baker who enthusiastically recommended it.
Hi Nancy! I just tried on my computer and on my phone to print this recipe and it’s coming up as Red Beans. Could you maybe try hitting refresh, trying again, and letting me know if it’s still not coming up? I can email you the printer-friendly version if not! I hope that you try this version. In particular red beans take forever to get soft but I do think adding salt and vinegar later on helps. LMK what you think!
It looks like a lovely recipe, but I just can’t get over that photo of the soaking beans. It’s luminous! Silky! Amazing. Thank you.
I’m so glad you like the images!! Thank you.
I just made these, and they are amazing! I can’t wait to see how great they taste tomorrow! And this is with my dietary restrictions if no salt and no oil!
Oh great!!
I made this a couple of months ago and I’m making it again today. It’s delicious. My husband and I loved this recipe. I love making something that we can eat for a couple of days, but also have enough to scoop into a freezer bag for later. It’s the first rainy day here in weeks and weeks in southern Illinois—lovely to be inside cooking beans.
I love this! I always freeze half (in separate containers). That way I can defrost some if someone comes by for dinner and they think I cooked all day! Thanks for the comment!
I’m excited to try this recipe with Rancho Gordo red beans. I have your cookbook and love all of the recipes I’ve tried so far. I noticed you use kidney beans but don’t boil them. I think they have a toxin that is only removed by boiling 10-15 minutes.
I haven’t had any issues and I have been eating them like this for a long time! I have heard that Rancho Gordo beans work beautifully here. Happy cooking!
Holy MOLY. I’d never had Red Beans & Rice before, ever, since I live in Canada and it’s not a thing here. I am here to say that it SHOULD be a thing here, and everywhere, because oh my GOODNESS this is the best thing I’ve ever eaten in my life. I waited to make it until it was cooler outside so I could have the stove on all day. I polished off the first batch I made all by myself, which is unusual for me for large batches of foods like this. I just got the groceries today to make a double batch tomorrow, so that I can eat one batch and then freeze the other. To anyone reading this who isn’t sure if they should try this, or that it’s too much food for one person, TRUST ME AND TRUST TIMMY. It is 100000% worth making. Thank you thank you thank you for this recipe.
I just made a batch today. I am so thrilled to hear that you like the recipe! Thank you so much for the love and happy cooking!
I have a question. My water evaporated and completely absorbed by the end of the first 3 hours. I realize my heat must of been too high, but how much water do you recommend to add back in so that the beans have the correct consistency once done? Thank you
I am definitely going to make these, and I can’t wait. I wanted to get feedback from anyone who has made these in the crockpot. My gas stove cooks HOT, even on the simmer setting with a ceramic plate separating the pot from the flame. I know you said these beans should not be boiling but that’s what’s going to happen if I cook them on my stove. Any suggestions for doing this with a crockpot? Thanks!
I think you could, you would just follow the recipe as written and remove the lid to add things like you would on the stove? I’ve never used one so I’m not sure!
I, too, have a gas cook top that cooks hot so now cook all of my beans in the oven at 275 after bringing them to a boil. This is a Cooks Illustrated recipe. Love it, totally hands free, no stirring and always an excellent result. Being a Rancho Gordo fan myself, this is how I cook all of their recipes.
These red beans and rice are AMAZING! And coming from a Puerto Rican, that’s saying alot! Thank you so much for sharing your gift of cooking. Simply DELICIOUS!
Yay! I am so thrilled that you like them. Thanks for the love.
Hi Mississippi, Happy New Year, Well I love rice and beans and I used this menu to guide me on my latest adventure. I soaked the beans overnight and kind of followed your recipe before I found it!. I think I used pinto beans and it’s gravy like. But I love it. Great for burritos! Stay safe and healthy ?
Hi Mississippi, I was guided by your menu of rice and beans. I believe I used Pinto Beans. The result was gravy and delicious. Made and enjoyed great burritos! Awesome. Thank you so much. Stay safe and healthy ; )
OK I want these NOW but it is January – what do I do about the fresh tomatoes?!? Can I use canned diced if they are good quality? (Sorry if you have this in your recipe and I missed it.)
You can still use fresh store-bought tomatoes (including cherry which are usually quite good year-round..). But if you can’t find any fresh, then yes- you can use a can!
Just made these yesterday on a rainy shelter-in-place day in SF. So delicious! Dried red beans were sold out of TWO Safeways, and I finally found a bag at a random liquor store. My beans were at a low simmer toward the 6 hour mark despite the lowest heat setting, so I reached the gravy consistency around 7 hours. Looking forward to many hearty meals for the week.
Yay! I am so glad you liked them. Thanks for letting me know. Happy cooking!
Oh my goodness. This was exactly what I needed. I had to sub some dry herbs and omit the chili as the store was out, (and did use a little less oil and butter for health purposes), but it was so dang delicious. Thank you!
Love that! Thanks for letting me know you enjoyed it. Happy cooking!
Wow! I followed your recipe and made these beans. They are perfect! Definitely five stars!
Amazing!! Love reading this. Thank you!
I made this recipe, and yes it literally took 2 days, but oh was it ever worth it.
I followed the recipe exactly, except i had to substitute dry herbs because it’s winter on the west coast of Canada and I do fresh herb cooking in summer when they grow in my garden. Still, even with the dried herbs this recipe was FANTASTIC. I absolutely loved it and so did my teenage daughter. Thank-you for yet another great recipe that is totally worth the time and labour!
Yay! I am so happy you made the investment of time- I do love these beans and I think they are worth it as well! Happy cooking!
Absolutely amazing! Well worth the time and effort. I followed everything exactly as written and it was divine. Already planning my next batch!
I am so happy to hear this! I know the recipe takes a long time but I do think the results are worth it. Happy cooking!
Oh my, these beans are absolutely delicious. My husband keeps sneaking into the kitchen to taste them as they’re cooling on the stove. This is the first of your recipes I’ve made and I can’t wait to try the others. Thank you for this recipe and for introducing me to southern cooking . Nourishing and from the heart – this is what good food is.
Woohoo! I love hearing this! Thanks for leaving a review. Happy cooking!
Haha! Sneaking is a fantastic sign, wouldn’t you say?? Thanks for the love. Happy cooking.
I made this recipe for the first time today— first time ever making red beans and rice. It ? is ? delicious ? I finished it off with a touch each of Tony’s and Louisiana Hot Sauce and it tasted just like my momma’s! I have always dreamed of a vegan alternative to our family recipe and this is it. I will say, I cooked the beans closer to 15 hours. I actually fell asleep waiting on them and they cooked an extra hour or so and were perfect.
I sent the recipe to several family and friends as I was eating dinner! Thank you for the great recipe ? I feel like a real Louisiana woman thanks to your recipes!
This makes me SO happy. I know that the recipe is a major investment of time and I am so glad you think it’s worth it. I love them, too!
I have this on the stove now, and I’ve never cooked with Kombu before. The package said to rinse it and then pat it dry, but I skipped the pat it dry part since I was going to be putting right in the water with the beans. I’m not sure if my 2 inch piece was too big, and I’m hoping I didn’t ruin it. At what point in the recipe should you remove the Kombu?
Hi! The kombu actually breaks down into the beans because they are cooked for so long. If there is a larger piece, you can simply remove it like you would a bay leaf!
Golly jeepers, this is GOOD! I had to use Japanese Pimans rather than ordinary green Bell (because I live in Japan) and they’re a little hotter. I used togarashi (7 ingredient mixed pepper spice) rather than hot sauce (ditto), the beans were…I’m not sure but looked like red kidney beans (Taiso, it said, for type, on the bag) and floated a little cinnamon on the top to cut the acidity — and this is SO GOOD! Now my go-to. I have to modify recipes based on what I can get, but I think the changes made almost no difference, and it tastes GREAT!
Yayy! Thank you for the sweet review. It means a lot to me. I am so happy you like the recipe. Happy cooking!
So good for our Easter dinner! Used the Hidatsa Reds I had received in my Rancho Gordo box. The layering of flavors was exactly what we’d learned years ago in a cooking class in New Orleans. More bean recipes please.
Yay!! OK, I can do more bean recipes for sure!
This dish is AMAZING! No need to try any other recipe, this is it! I knew it would be great because I tried your classic gumbo a few weeks ago and was blown away by it. I immediately bought your cookbook. I look forward to making many more of your recipes. I’d love to see you do a no meat veggie boil. Thank you!
Yay! This makes me so happy. Thanks for the love and happy cooking.
Labor of Love…Yes. Worth it? Totally.
Best pot of beans I’ve ever made.
YES!!! Thank you!!
Do you chop the Thai Chili?
So sorry for the delay, you don’t have to (because it cooks for so long) but I do chop it up. I will update the recipe now. Hope you enjoyed the recipe!
making these now and totally thought I had to sauté the veg/seasoning list… so happy it’s just a dump! thanks so much for this recipe!
I hope you love them!!
I have been a vegetarian for 1.5 years. I have tried other vegetarian versions of red beans and rice and will say this has been the best so far. There were many modifications I did. My cooking time was only 2 hours vs 8. I used vegetable stock instead of the seaweed. Everything else was pretty much the same. This was definitely a meal worth every herb and spice. Thank you so much for creating and sharing this recipe.
These were pretty dang delicious, though I will say I ended up cooking them more like 17 hours lol. I started the beans in water around 1pm and followed the directions, cooked until about 11:00pm at night. I refrigerated and put them back on the stove at 8:30am the next morning, and they were done around 3:30pm… I will say that “lowest heat possible” is not quite accurate, it should be more like “just shy of simmering”, whatever that means for your stovetop. Mine is electric and I had it set between 1-2 for the first 3 hours, but it was lukewarm so I adjusted it to just below 4 for most of the remaining time. Even after 17 hours I would have liked my beans a bit more tender, I will keep the temp a bit warmer next time.
A+ on flavors and the depth of the dish! I followed the recipe fairly closely but had to sub 1 tsp dry thyme as I only had enough fresh for 1 Tbsp, did not use fresh parsley or oregano as I did not have any on hand, subbed 2 tsp kosher salt + 1 tsp liquid smoke for smoked salt.
I honestly think these are best cooked over 20+ hours! I say lowest heat possible because that works for most people. Glad you liked them!
I just found you as a recommendation from Joy the Baker for your red beans and rice being the best she’s ever eaten, so I immediately clicked on and signed up to follow you! I look forward to making your delicious looking meal, once that I can drive an hour to Whole Foods Market.
Lovely! Welcome. I hope that you love them!
This recipe looks delicious, and I can’t wait to try it, but please don’t tell people to cook red beans in a slow cooker. You have to bring them to a boil for at least 10 minutes to make red kidney beans safe. They have high amounts of a natural compound called lectins that are toxic unless you destroy them by cooking. I made red beans in a slow cooker once and was extremely ill afterward. You can cook them on low for hours after you get them up to a boil, but you really need to do that first. https://www.foodnetwork.com/healthyeats/healthy-tips/are-red-kidney-beans-toxic or https://www.foodsafetynews.com/2021/05/how-to-avoid-poisoning-from-red-beans/
Hi there. So I have made red beans in a slow cooker many times and ate them with no problem (other people ate them, too, with no issues…). I can make a note in the blog post just to be safe but I wanted to give you my perspective.
Wow. Just WOW. So simple, and so satisfying! Definitely going to be a laundry day staple.
Yayyyy. I love hearing this!! Thank you!
Ohhhhhhhhhhh man these beans are goooood! I made this yesterday for New Years Day, perfect for a cold day of lounging around the house. I didn’t want to go to the store so I made a few adjustments that obviously change the intended flavor, but they were still delicious. I had to use a yellow bell pepper instead of green, canned tomatoes instead of fresh (but I canned them myself this summer so they were good ones!), dried oregano & sage instead of fresh, and regular white vinegar instead of white wine vinegar. I soaked the beans overnight & started cooking at 9am. Even the lowest setting my stove kept it simmering lightly, I did have to add a little more water when I added the fresh boost because it was getting thick. I cooked them for about 8.5 hours total and didn’t have to mash any of the beans because some of them had cooked down so much. We ate this just as a stew with some leftover foccacia bread I’d baked the day before. Amazing! I can’t wait to be more prepared next time and make it exactly as written
Oh yay! This makes me so happy to read. I love these beans so much and I am happy to hear you were still able to make them with what you had. I think you can absolutely push and pull these. Thanks for the comment. Happy cooking!
We loved these! Not too hard to do once I finally remembered to soak them overnight ?works well on a work-from-home day. I was out of parsley and also had to use canned tomatoes but they’re excellent.
Yay! I just ate a bowl myself. So happy you liked them!
Sounds great. Have you ever made this without the plant butter and maybe cutting down the oil a bit? I’d like to make it a little healthier!
I have not made it that way but you could certainly cut back on the oil/butter. The texture and overall richness will be different but I am sure it will still be delicious!
I made these beans and oh my god they were delicious!! I had to adjust the recipe slightly as some ingredient were not available, but I will definitely do this recipe again and then make sure I have all the right ingredients. And I shall also try out the recipe from your cookbook for variation!
If anyone is hesitant (time wise), I can say that it is definitely worth the time doing these beans. They are absolutely wonderful!
Lovely to hear this! Thank you Louise!
OKAY, these beans are worth the time. I won’t even call it a labor of love because it’s really not that much hands-on work but rather one you can make when you work from home and remember to visit it every so often on the stove (helps if you cut everything the same day you soak the beans so you can just toss the phased ingredients at each milestone–btw the bay leaves come sooner in the instructions although it’s grouped in the second phase?). I definitely forgot to add canned tomatoes (I hate buying them fresh during the winter) but even sans tomato, this recipe is still absolute fire. Wow, the various layers of flavor are no joke. I knew this vegan recipe was worth a shot when I saw Kombu, tamari, and nutritional yeast in the mix–talk about an umami punch! This has definitely earned itself a spot in my recipe keeper!
Yayyyy, I loved reading this so much. This recipe is very special to me! Sending you lots of love and happy cooking! -T
I haven’t been able to find kombu anywhere around me, but did find dried shiitake mushrooms, which I heard were a good substitute. Is there any chance you’d know roughly how many would be needed for the recipe?
I would say 4-5 dried shiitakes would work beautifully! Happy cooking!
Love this recipe. I generally need less liquid but love the seasonings. This time I used Rancho Gordo cranberry Lima beans and while I’m sure it’s not traditional, they are soooo good too!
Love me some Rancho Gordo! Thanks for the review!
Sunday is my therapeutic cooking day, so these beans fit the bill perfectly. I loved the all-dayness of it. Lot’s of chopping (and listening to music and wine drinking). The process alone made me so happy, and the result: Oh my goodness! THE best I’ve ever made. SO creamy, SO flavorful, SO DELICIOUS!! Plus it made enough for several meals and some for the freezer for a day when I don’t have all day but want comfort food. This is my new go-to. Thank you!
Hi Kaye! This makes me so very happy to read! This recipe is near and dear to my heart and I am thrilled that you now love it, too. Thanks for letting me know!
I poured my heart and soul into making these beans! I was very excited as it was my first time cooking beans from scratch. I’m happy to say it was not as intimidating as I had expected. The splash of vinegar brought them to life! What a treat. Hoping to make my way through the cookbook as well. 🙂
Aww, so lovely to hear, Rachel! Thank you for letting me know. Happy cooking!
This red beans and rice dish is superb!
Savory and unexpected flavor slap.
I used scarlet runner beans which I soaked overnight and simmered overnight. I live at 8,000 ft altitude so I cook beans for a long long time. A two day process for this dish however it is truly stunning. I added mushrooms & large chunks of carrots at the last hour.
I’m going to make his baked rice to go with. Every time I cook rice in the stovetop it turns out mushy.
Mississippi Vegan, you are a gift! Thank you for sharing your culinary genius.
Thank you so much for this lovely comment! I very much appreciate it. So happy you are loving the beans. Happy cooking!
This recipe was amazing!!! The flavors had me going back for more repeatedly! This is my go to recipe for red beans and rice.
Yayy! Love to hear it! Thank you!
This recipe looks and sounds amazing. I’m wondering if the recipe could be done in the oven. If this is possible, what would the temperature be? I normally cook my beans in the oven at 250 but that may be higher than the stove’s lowest setting. I’m also wondering if this recipe could be done in the oven, would the lid always remain off during the cooking time? Thank you so much for your input.
Hi Linda! I have not tried this method. I prefer to cook it in the stovetop, especially because you are adding ingredients at different times and mixing often. Sorry! I wish I could help.
Absolutely fantastic recipe! Made with Rancho Gordo Domingo Rojo. I couldn’t find smoked salt, so used the equivalent amount of kosher and a heaping teaspoon of smoked paprika, and I had to do a swap of dried bay leaf for fresh. Otherwise followed recipe. Ended up cooking just over 9 hours total. So delicious, and a real delight to cook slowly on a quiet day. A+
Yayyy LOVE getting an A+ even though I am well out of school. Thank you for the thoughtful comment. Also, Rancho G is the best!
These are freaking fantastic. I make them whenever I have a full day free. I’ve never before eaten anything savory that I savored like a dessert… until these beans!!
Amy!! This makes me so happy to read and you are reminding me to make a batch like, TOMORROW. Sending lots of love and happy new years!
I made these a year ago and absolutely loved them. This year I thought they couldn’t be THAT good so I made them again, and they are! I use Rancho Gordo Domingo Rojo beans. Absolutely delicious. I lived in New Orleans and had red beans made the New Orleans way with sausage, and when I became a vegetarian, thought I’d never experience that smoky goodness again. I was wrong.
Aww, this was lovely to read. I am so happy you like them!! I am about to make a batch myself. Happy cooking!
I’m making this recipe now and have a question! I have an hour left of very low cooking before adding the veg. The consistency is good but thick. Do you add more water as needed? I can’t imagine cooking this 8 more hours without adding some, especially upping the flame to medium low. I started with 1.8lbs of kidney beans and 15 cups of water for reference.
Hi there! I know I followed up via email but I wanted others to see my response: if the beans are getting thick and need more water, feel free to add some, as needed! The end results should be thick and creamy like a gravy.
I made these beans a couple of days ago and they are so so so good. Like, SO good! Absolutely worth the effort. Better the next day. Thank you so much for this complete gem of a recipe. I’ll be making it for many years to come!
Thank you so much for letting me know, Lorissa! I was just talking about this recipe with someone and they were telling me how much they love it, as well. It makes me so happy to hear, honestly! Happy cooking.
This recipe is delicious. Really had dreams about how good it was. Can’t wait to help my self to more!
Thanks, Donald! This makes me so happy to hear. I appreciate you being here.
Start by saying: my dad owned a Cajun restaurant for many years, and his red beans are UNREAL. These are literally better. I’ve been abstaining from red beans and rice for EIGHT YEARS because I thought you needed ham hocks, but nooooooo. These are so unbelievably good, and vegan! TIMOTHY YOU ARE A MAGICAL PLANT WIZARD. Thank you thank you thank you for giving me an improved childhood favorite ???
This comment made my Saturday!! What a lovely thing to read. I am so thrilled to hear you liked these beans and that I could help recreate a childhood experience. Thank you for being here and happy cooking.
Can’t wait to try this recipe. Also ordered your book today. Regarding this recipe, I want to double the recipe so I can have lots of deliciousness to share with loved ones. I’m wondering if it’s okay to double to herbs as well. Thank you for your feedback.
Hi there! I would double the herbs if you are doubling the recipe. Of course, if you are slightly under that’s ok! Happy cooking.
Another totally phenomenal recipe!! No changes to recipe although I did add Field Roast Italian sausage as meat eating husband has a ‘need’ for ‘meat’. I did not thicken as I felt that recipe was perfect! Yep, some babysitting necessary for this one but so totally worth it. Beans tender but still with bite. My only regret is that I did not double this recipe. Thank you, Tim!!
Thank you so much for letting me know! So happy to hear.
I’m trying this recipe for the first time. When I set my “stove” (a two-burner electric hotplate) to its lowest setting, the beans hadn’t even started to warm up after an hour. As we all know, “real” stoves vary widely too. So the next time you make this recipe, would you please use a thermometer and give us the temperature the beans should be kept at (or near) during the first six hours of cooking?
Hi there! Honestly, I don’t think this recipe is ideal for a hotplate. I would be concerned that the cooking time is way too long for it but that’s just me! I will try to remember checking the temperature next time I make this.
Also, I too have read that red kidney beans can be toxic unless cooked as someone else has described here. Who knows, perhaps this long cooking process accomplishes the same result as the boiling! Since I don’t know that for sure, I am using the smaller kind of red beans instead.
These beans come to a simmer at one point in the recipe so I think that should count as boiling. Also, I have been eating these beans for years and years and I am fine! If you feel like you need to bring them to a boil for a longer period of cooking time, you can do so. Happy cooking!
My earlier comment disappeared: Since stoves do vary so widely, would you please use a thermometer next time you make this recipe, and let us know the approximate temperature we should aim for during the first six hours of cooking?
I just looked and saw your comment! I also responded to it! Hope all of my answers help.
During the first six hours, should the beans be kept “just below the simmering point?” That’s an adequately precise measurement!
During the first six hours, the water should be hot enough to cook the beans but should not be close to a simmer. That is too hot to slowly cook the beans so you have enough time to layer all of the flavors properly. The water should be hot if you place your finger in it and there should be some white foam forming at the top after an hour or so. I will try to get an exact temperature next time I make this, but I don’t have that at the moment. On my gas stove, the lowest setting has the flame very small but there is still a flame and the bean are certainly cooking.
O. M. Geeeeeee. Timothy! You have really outdone yourself with this one. It’s going in my permanent collection. I used Domingo Rojo beans from Rancho Gordo because that’s what I had on hand. Shortened the cooking time ever so slightly. Just superb. It was a nice cozy activity for a cold and rainy day, too. Trust the process – cook ’em low and slow. No extra liquid needed.
This makes me so happy to read! This dish came from years and years of testing so I am thrilled to know that you love it. Thank you for letting me know and for being here!
Delicious! I’ve made the recipe in your cookbook a few times already, and wanted to try this one to compare, especially since I forgot to pick up the shiitake mushrooms at the market. Another hit! Although, I will resort to dubbing these the “7am-beans,” since that’s the time I really should’ve put the beans on the fire. Thanks for sharing!
Hi Terri! Thank you so much for letting me know. These beans do take forever and a day but I am so happy to hear you like the results. Happy cooking!
Made today and this pot of red beans was truly delicious! Hearty, full of so much flavor, nourishing and warming especially on this very cold day! I didn’t have any fresh herbs and it was too cold to go out to get them so I used all dried herbs and (even though I never stray this dramatically from Mississippi Vegan recipes), it worked absolutely great! This spring I’ll make again with fresh herbs but I’m here to say it was divine with dried herbs 🙂
Hi Kerri! So happy to hear this worked out with dried herbs as well. Thank you for letting us know. I very much appreciate the love. Happy cooking!
Hi! I am going to try this recipe to bring to a family get together this weekend. It’s a mixed group of mainly omnivores, so I really want to show them how delicious vegan can be!
Question about measurements: should I assume 1 pound of beans translates to 2 cups? I buy beans in bulk and don’t have a scale…
Hi there! I just checked online and it looks like 1 pound is 3 cups! Hope this gets to you in time. Happy cooking!
It turned out delicious! Another great recipe.
So lovely to hear! Thanks for letting me know! xo t
Hey Timothy,
Your red beans totally rock. I made them yesterday and put away the whole pot to let it sit for two days (minus a small tasting). I followed your recipe to a t (almost), timing and everything. Not having any kelp or yeast, I substituted dried shitake mushrooms and amino acids. The cold windy days of February in Kitty Hawk, North Carolina, were perfect for making these beans. Delicious! thank you for sharing your knowledge.
This comment has made my day! Your subs sound spot on and I am so thrilled to hear that you were happy with the results. Thank you for being here and letting me know!
I was home for two weeks and had the time to actually try your red beans and rice 10-11 hours of cooking. Holy Moses they were super yummy. Worth every minute!
Katherine! Thank you so much for letting me know. I adore this recipe and I am so happy you enjoyed it. Happy cooking!