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red beans and rice

Red Beans & Rice

Lisa Kamolnick
Red Beans & Rice, twice as nice with a vegan and non-vegetarian version. A classic cajun dish with a little twist.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Cajun
Servings 6 cups


  • 1 lb red beans cooked (about 3 to 4 C)
  • 1 lb Andouille sausage (12-16 oz. will work) for vegan use plant-based
  • 1 large onion
  • ¼ C Worcestershire for vegan version, use ½ C vegan Worcestershire (see link below)
  • ½ C water
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • tsp cayenne
  • tsp cinnamon
  • 2-3 bay leaves


  • Chop the onions.
  • Place beans in slow cooker and mash against sides. Leave about 1/4 or so whole.
    red beans
  • Add remaining ingredients.
    red beans and rice
  • Cook on high for 2 hours or on low for at least 4 hours


Serving Suggestions
Serve over rice with a side of bread, biscuit or corn muffin. Would be good with corn on the cob and cooked greens. 
  • Light or dark red beans will work. (Light red beans are pictured.)
  • For non-vegetarian version, if you cannot find Andouille sausage, a Polish sausage link will work. The taste will be a little different.
  • For vegan version, you can use plant-based Italian sausage if you cannot locate Andouille version. Tofurkey carries it, but it is not available in all markets.
  • If serving with rice, preparing about 2 cups of uncooked rice will be sufficient. 
Recipe Links
Vegan Worcestershire
Keyword Andouille, cajun classic, non-vegetarian, non-vegetarian option, red beans and rice, vegan