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


  • 1 lb
    red beans, small
  • 1 qt
  • 1 qt
    vegetable broth
  • 4 clove
    garlic, minced
  • 2 small
    onions, chopped
  • 2
    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
  • 2
    bay leaves
  • 1 1/2 c
    rice, uncooked

How to Make Annies Red Beans and Rice (Vegetarian)


  1. Sort and wash red beans.
  2. In 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.
  3. After 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.
  4. Stir 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.
  5. You can also serve the rice on the side by cooking it separately from the beans.

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