Annies Red Beans and Rice (Vegetarian)



Homemade, no cans in
Zatarains is too salty for my preferences and this is cheaper also.
Omit Worcestershire sauce for vegan.

★★★★★ 1 vote
10 Min
2 Hr 40 Min


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1 lb
red beans, small
1 qt
1 qt
vegetable broth
4 clove
garlic, minced
2 small
onions, chopped
green bell peppers, chopped
3 Tbsp
olive oil
2 1/2 tsp
1 1/2 tsp
1 1/2 tsp
1 1/4 tsp
garlic powder
1 tsp
cayenne pepper
1 tsp
worcestershire sauce
1/2 tsp
ground mustard
bay leaves
1 1/2 c
rice, uncooked

How to Make Annies Red Beans and Rice (Vegetarian)


  • 1Sort and wash red beans.
  • 2In a large stockpot, combine 1 quart water, 1 quart broth, and red beans. Bring to a boil and simmer for 10 minutes before removing from heat. Let the beans stand for 1 hour.
  • 3After an hour, add garlic, onions, and bell pepper and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours, or until beans are soft. Try not to stir more than necessary.
  • 4Stir in seasonings and rice and simmer for 30 minutes longer, or until rice and beans are both cooked and all flavors are incorporated. The consistency should be like a thick gravy–you don’t want soup. If it’s too wet, just cook it down for a few more minutes. If it’s too dry, add more water and cook until it has thickened.
  • 5You can also serve the rice on the side by cooking it separately from the beans.

Printable Recipe Card

About Annies Red Beans and Rice (Vegetarian)

Dietary Needs: Vegetarian
Hashtags: #beans, #Louisiana

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