Vegan Red Beans and Rice with Smoked Andouille-Style Sausage

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty vegan take on classic red beans and rice featuring smoky plant-based sausage and aromatic Creole spices. This American-inspired vegan recipe, ready in about 95 minutes, pairs dried red kidney beans, olive oil, vegan andouille-style sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight and drained dried red kidney beans
• 2 tbsp olive oil
• 8 oz, sliced into 1/2-inch rounds vegan andouille-style sausage
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced green bell pepper
• 4 cloves, minced garlic cloves
• 4 cups vegetable broth
• 1 cup, canned diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 3 cups cooked white rice
• 2, sliced for garnish green onions
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 8 oz sliced vegan andouille-style sausage and sauté for 5 minutes until browned and fragrant.
2. Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper to the pot. Cook, stirring often, for 6-7 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook 1 minute until fragrant.
4. Step 4: Add 1 cup soaked and drained dried red kidney beans, 4 cups vegetable broth, 1 cup canned diced tomatoes, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour 15 minutes until beans are tender.
5. Step 5: Remove bay leaves and adjust seasoning if needed. Serve the red beans over 3 cups cooked white rice and garnish with 2 sliced green onions.