Vegetarian Creole Red Beans with Bell Pepper and Celery

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 recipe (vegetarian), ready in about 120 minutes, pairs dry kidney beans, 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.

Ingredients

• 1 pound dry kidney beans
• 2 tablespoons canola oil
• 1 cup finely diced onion
• 1 cup finely diced celery
• 1 cup finely diced green bell pepper
• 2 minced garlic cloves
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon Cajun seasoning
• 6 cups water
• 1 cup uncooked white rice
• 2 cups water for rice
• 2 tablespoons butter
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.