Vegetarian Creole Red Beans with Bell Pepper and Celery

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful vegetarian take on Louisiana red beans, simmered with aromatic vegetables and Creole spices, perfect over steamed rice. This latin american-inspired mardi gras (vegetarian) ready in about 120 minutes pairs pound dry kidney beans, tablespoons canola oil, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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.

Prep: 15 min Cook: 105 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 pound dry kidney beans and soak overnight or quick-soak by boiling for 3 minutes and resting for 1 hour. Drain and set aside.
  2. Step 2: Heat 2 tablespoons canola oil in a large pot over medium heat. Add 1 cup finely diced onion, 1 cup finely diced celery, and 1 cup finely diced green bell pepper. Sauté for 7-8 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until aromatic.
  4. Step 4: Add soaked beans, 6 cups water, 2 bay leaves, 1 teaspoon dried thyme, and 1 tablespoon Cajun seasoning. Bring to a boil, then lower heat and simmer uncovered for 1.5 hours or until beans are tender and creamy, stirring occasionally.
  5. Step 5: Season the beans with salt and black pepper to taste.
  6. Step 6: Meanwhile, bring 2 cups water and 2 tablespoons butter to a boil in a saucepan. Stir in 1 cup uncooked white rice, return to boil, then reduce heat to low, cover, and cook for 15 minutes until rice is fluffy and tender.
  7. Step 7: Discard bay leaves, serve the creole red beans hot over the steamed white rice for a wholesome vegetarian meal.

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Frequently asked questions

How long does Vegetarian Creole Red Beans with Bell Pepper and Celery take to make?

Total time is about 120 minutes (15 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetarian Creole Red Beans with Bell Pepper and Celery?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound dry kidney beans from drying out.

Can I substitute ingredients in Vegetarian Creole Red Beans with Bell Pepper and Celery?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetarian Creole Red Beans with Bell Pepper and Celery for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetarian Creole Red Beans with Bell Pepper and Celery vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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