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5 from 3 votes

Satchmo’s Red Beans with Rice

My tribute to the great Louis Armstrong, this plant-based dish is somewhere between dirty rice and red beans and rice, Louis’ favorite dish! Give it a try for a vegan spin on these Creole Classics!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6
Print Recipe

Ingredients

For the veggie meat substitutes

  • 3 veggie sausage links, cut to half moons (I like Trader Joe’s Veggie Italian Sausage)
  • 8 oz ground beef substitute, frozen (I like to use Morningstar Veggie Crumbles, but use whatever your favorite ground beef substitute is)

For the rice:

  • 2 ¼ cups dry white basmati rice, rinsed
  • 3 cups water

For the veggies

  • 4 Tbsp olive oil
  • 1 medium sweet onion, chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 3 stalks celery, cut to half moons
  • 1 tsp sea salt
  • 2 tsp fresh thyme, minced

For the seasonings

  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 2 tsp sea salt
  • 1/8 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion salt
  • 1 tsp paprika
  • ½ tsp smoked paprika

Everything else

  • ½ cup parsley, minced, plus extra for garnish
  • ½ cup scallions, chopped, plus extra for garnish
  • 30 oz dark red kidney beans, drained (or 2 cans)
  • ½-1 tsp lemon juice, freshly squeezed

Instructions

Make the rice

  • To your rice cooker, add the rice and water. Start the cooker, and let the rice cook as you prepare the rest of the dish ingredients!

Cook the onion

  • In a large skillet over medium heat, add 2 Tbsp of olive oil, followed by the onion and ½ tsp sea salt. Cook for 7 minutes.

Add the bell peppers

  • Now add the bell peppers and an additional 1 Tbsp olive oil. Cook over medium heat for 5 minutes. The bell peppers will just be starting to soften, but still have a bite to them.

Add the celery

  • Add the celery, the remaining ½ tsp sea salt, and 1 Tbsp olive oil. Cook for 6 more minutes over medium heat, then turn the heat down to medium low, and add the fresh thyme.
  • Cook for 9 more minutes, until the bell peppers and celery are cooked through but not mushy. Veggies are done!

Cook the veggie sausage

  • While the veggies cook, make the veggie sausage and crumbles. Start with the veggie sausage.
  • To a medium sized skillet, add the veggie sausage and 1 Tbsp olive oil. Cook over medium heat until browned, about 7 minutes. Flip on occasion to allow all sides of the sausage to brown, then set the veggie sausage aside on a plate lined with a paper towel to remove excess oil.

Cook the veggie crumbles

  • In the same skillet you cooked the veggie sausage, now cook the veggie crumbles. Add an additional 1 Tbsp of olive oil to the skillet with the crumbles, and cook over medium heat until cooked through and slightly browned, about 7 minutes. Flip on occasion.

Bring it altogether

  • Once the rice, veggies, veggie sausage, and veggie crumbles are all finished cooking, it’s time to bring it all together!
  • To a large mixing bowl, add the veggies, veggie sausage, and crumbles. Use your spatula to mix them together.

Add half of the rice and seasonings

  • Now add half of the cooked rice to the mixing bowl, followed by ¼ tsp garlic powder, ¼ tsp onion salt, ¼ tsp dried thyme, ¼ tsp dried oregano, ½ tsp paprika, and 1 tsp sea salt. Mix to combine.

Add half the beans and herbs

  • Now add half of the kidney beans, half of the parsley, and half of the scallions. Mix again to combine.

Add the rest!

  • Next add the rest of the rice, and the remaining ¼ tsp garlic powder, ¼ tsp onion salt, ¼ tsp dried thyme, ¼ tsp dried oregano, ½ tsp paprika, 1 tsp sea salt, 1/8 tsp pepper, and ½ tsp smoked paprika.
  • Mix to combine, then add the second half of the kidney beans, parsley, and scallions.
  • Mix everything until it is completely incorporated, then add ½-1 tsp freshly squeezed lemon juice. Mix again, then taste.

Serve!

  • Adjust seasonings as desired, and serve!
  • This dish is a meal all by itself, but you could also serve it with or over a bed of greens.

Notes

This recipe is vegan!
This recipe is gluten free, depending on the meat substitutes you use.
I like to use Morningstar Veggie Crumbles here for the ground beef substitute. They are already well salted on their own, so I do not add any salt when cooking them. If you use a different veggie ground beef substitute, make sure you add salt as needed during cooking. You don’t want your veggie ground beef substitute to taste bland!