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Astoundingly Savory Vegetarian Red Beans and Rice Recipe


My grandmother was an excellent cook. Fortunately, many of her recipes and techniques were handed down through the generations.

This savory vegetarian red beans and rice dish comes with a smoky kick.

This savory vegetarian red beans and rice dish comes with a smoky kick.

Smoky With a Hint of Sweetness

Who needs another red beans and rice recipe? We all do when it's this good. Even though a search on the Internet for "vegetarian red beans and rice recipe" returns more than two million results, there's always room for one more when it's different and outstandingly tasty.

This recipe is easy to make, although it does have a lot of parts. It is by no means a quick meal, but you will be rewarded with an unusually savory dish that is rich and earthy with a slight touch of sweetness. It's one of those rare vegetarian dishes that appeals to the sense of umami. This recipe also makes a lot of food and freezes well. Although I cook for one, I put extra effort into this red beans and rice dish so that I can freeze individual portions for quick meals on the fly or for when unexpected company comes calling.

Prep and Cook Time

Prep timeCook timeReady inYields

45 min

2 hours 30 min

3 hours 15 min

8 to 10 servings


  • 1 pound kidney beans, dried
  • 3 cups water
  • 3 cups vegetable stock, with salt
  • 1 tablespoon olive oil
  • 1 sweet onion, large, diced
  • 3 bay leaves
  • 1 tablespoon agave syrup
  • 3 tablespoons chili powder
  • 3/4 teaspoon peppercorns, multi-colored, freshly ground
  • 1 1/2 tablespoons thyme, fresh (or 2 teaspoons dried thyme)
  • 1 tablespoon finely minced fresh garlic
  • 1 tablespoon finely minced fresh ginger
  • 1/2 teaspoon Himalayan pink salt, or to taste
  • 1 or 2 teaspoons Colgin’s Natural Hickory Liquid Smoke
  • 3/4 cup grated carrots
  • 1 1/2 cup diced celery
  • 1 1/2 green bell peppers, large, diced
  • 13-ounce can diced tomatoes, drained
  • 5 or 6 cups brown or white rice, cooked

Optional Ingredients

  • Feel free to add hot sauce, diced jalapeno peppers, or ancho or chipotle chiles in adobo to taste. If you use the chiles in adobo, reduce or eliminate the liquid smoke.
  • Add thinly sliced scallions and grated Parmesan cheese for garnish, if desired.

About Colgin's Liquid Smoke

Colgin's Natural Hickory Liquid Smoke is the ingredient that gives this recipe its distinctive savory, smoky taste and aroma. Colgin's contains no additives or preservatives and it is a vegan product. It also packs quite a smoky punch. A little goes a long way.


  1. Rinse and sort the dried kidney beans, place them in a large bowl, cover them with cold water, and refrigerate them overnight. When you are ready to cook them, drain the soaking water and rinse the beans thoroughly. (The prep time for this recipe does not include the soaking time.)
  2. In a large, heavy-bottomed soup pot or Dutch oven, pour in the 6 cups (total) of water and vegetable stock and add the beans and bay leaves. Bring to a boil, cover with the lid ajar, and keep at a gentle boil until the beans have just begun to get tender (about an hour). Stir frequently to make sure the beans are not sticking.
  3. While the beans are boiling, heat the olive oil in a skillet and add the diced onions. Cook on low, stirring infrequently, until the onions are transparent and starting to get golden (about 45 minutes). To save some time in the preparation, you can dice the bell peppers (and optional hot peppers) and celery, grate the carrots, and mince the garlic and ginger while the onions are sautéing.
  4. When the beans have started to become tender, add the sautéed onions and stir. You want to keep that gentle boil going, so up the heat if you have to. Then add all of the other ingredients except for the tomatoes. As when you added the onions, keep a boil going while you add the carrot, celery, and green bell peppers. Optionally, add hot sauce, jalapeno peppers, or ancho or chipotle chiles in adobo.
  5. If the beans are starting to stick to the pot, add more vegetable stock. Heat the stock to boiling before you add it to the bean pot so that you don't cool the pot down. The beans have more cooking to do.
  6. When all the ingredients except the tomatoes are in the pot, cover with the lid ajar, reduce the heat so that the beans are simmering, not boiling, and cook until the beans are tender, stirring and adding vegetable stock as needed. This part of the cooking will take approximately an hour, depending on how long the beans soaked.
  7. Cook white or brown rice according to package instructions. When done, cover and set aside until the beans are done.
  8. Add the diced tomatoes, stir, cover with lid ajar, and cook for another 10 or 15 minutes until the beans are tender and falling apart.
The onions are cooked when they all take on a golden color.

The onions are cooked when they all take on a golden color.

Serving Suggestions

When I was growing up, my mother had a rule of menu planning that was and is a constant in my life: dinner has a green vegetable, a salad, a meat (protein), a carbohydrate, and something pickled. Then, no one thought of rice, potatoes, pasta, or bread as a carb, but that’s what she meant. This red beans and rice dish is high in good carbs (beans and rice) and protein (again the combination of beans and rice), and although it is full of vegetables (celery, onions, green peppers, scallions), it could use a side dish of a salad or green or yellow vegetable to make it a balanced meal according to my mother. Here are some suggestions for those sides.

How Did You Like this Dish?

Let Us Know What You Think

Please leave a comment below to share your thoughts. Let us know what you think, especially once you've made this recipe.

Recipes appearing in Sally’s Trove articles are original, having been created and tested in our family kitchens, unless otherwise noted.

© 2012 Sherri


Susan J Peeples on January 09, 2020:

I could scream -- where's the Print Recipe option? I could care less about your blather. My bad if I missed it.

DW on January 07, 2020:

Man, your grandma didn't use liquid smoke and agave syrup. That stuff's like 25 years old, tops. Come on, now.

RTalloni on June 18, 2019:

5 hearts for Colgins Liquid Smoke and 5 stars for this recipe. Thanks much. Always in the mood for a new-take version of red beans and rice.

Valene from Missouri on August 24, 2016:

This looks so good! I like fresh food that is also cheap to make and can be made up ahead of time for meals throughout the week like this.

Asher Socrates from Los Angeles, CA on February 20, 2016:

This dish looks amazing! I can't wait to try this recipe soon. I'm a vegan who cooks creative dishes as well. If you like Pad Thai noodles I have a vegetarian receipe to share with you in my profile. I will be reading up on more of your vegetarian dishes. Great work!

peachy from Home Sweet Home on July 29, 2015:

your pic looks so good to eat, will be buying the ingredients

Deborah Morrison from Hamilton, Ontario, Canada on July 05, 2015:

Great vegetarian recipe! I especially like the addition of arugula, one of my favourites!

Jelena from Florida on June 21, 2015:

Really great recipe hun

Kristen Howe from Northeast Ohio on March 12, 2015:

I meant chili powder.

Kristen Howe from Northeast Ohio on March 12, 2015:

Looks tasty to me. But I'm not crazy for child powder. I might give it a try sometime. Yummy recipe! Voted up!

poetryman6969 on February 13, 2015:

I am not a vegetarian but that dish looks darn tasty.

Rota on December 13, 2014:

This looks real yum. a bit different from what i normally do. i might give it a go.

Nicu from Oradea, Romania on December 09, 2014:

Beans with a little onion and rice looks delicious. Thanks for your recipe.

Mary Craig from New York on October 09, 2014:

What a perfect, nutritious menu! With all the wonders of beans being recognized this is certainly a great way to eat them!

Voted up, useful, and interesting.

Dolores Monet from East Coast, United States on September 03, 2014:

Sounds delish! I have a version where I used smoked pork necks. I think I'll combine my own recipe with this one because mine doesn't use the veggies that yours does. Must add veggies!

Annabel from Singapore on June 20, 2014:

definitely going to try

Dennis Hoyman from Southwestern, Pennsylvania on March 25, 2014:

Sally Trove This recipe sounds like a great recipe for me to try? Since I have type 2 diabetes, Thank You Sally.

John Fisher from Easton, Pennsylvania on December 22, 2013:

@Sally's Trove-This recipe looks awesome, but I think I might have some difficulty finding pink Himalyan salt. Since I have been trying to replace most of my red meat intake with beans, nuts, and other more healthy protein sources, this looks like a great recipe to try. Voted up. Great Hub!!

TurtleDog on December 12, 2013:

Nice hearty veg meal. Love it

ShyeAnne from Deep Bay, British Columbia, Canada on November 29, 2013:

I love rice and bean recipes. Nice looking hub too.

Liz Elias from Oakley, CA on November 10, 2013:

I'm always on the lookout for vegetarian main dish recipes, and this caught my eye on your Pinterest board. It sounds delicious, and I'm thinking I could toss it into the crock pot and go about writing my best-selling novel as it cooks! ;-)

Voted up, interesting, useful, starred and re-pinned!

Peg Cole from North Dallas, Texas on September 25, 2013:

Getting to be that time of year when recipes like this Savory Vegetarian Red Bean dish really goes well. I think I have nearly all the ingredients in the pantry and refrigerator. Just need to whip up some cornbread to go with it. Delicious looking pictures.

Devika Primić from Dubrovnik, Croatia on August 15, 2013:

Looks great in the photo I must try this unique recipe savory rice sounds a meal indeed. So easy to make

Sherri (author) from Southeastern Pennsylvania on March 16, 2013:

SweetiePie and Rogene Robbins, hope you do try this recipe. It's a tasty and oh so easy dish. :)

SweetiePie from Southern California, USA on March 11, 2013:

This recipe looks like another one to try.

Sherri (author) from Southeastern Pennsylvania on March 02, 2013:

pstraubie48, thanks so much for your lovely comment. I'm sorry it took me so long to read and respond...things have been a bit rocky here, and I really, really, appreciate your sending the angels. :)

Rogene Robbins on March 01, 2013:

That looks so good! I don't have everything on hand right now, but am definitely going to try this.

Patricia Scott from North Central Florida on February 20, 2013:

Red beans and rice...yum. I love this vegetarian style version and am adding it to my recipe files. It sounds like such a lovely dish and is perfect for a lunch or supper for me.

thanks for sharing...

Sending Angels to you today :) ps

Sherri (author) from Southeastern Pennsylvania on February 18, 2013:

DIYmommy, I think you'll find this to be an excellent recipe for both nutrition and weight loss. Plus, it's filling and satisfying. Congratulations on your new arrival and wishing you success with your New Year's resolution. :)

Julie on February 17, 2013:

This looks absolutely delicious. With the new year, and having just given birth to a newborn around the end of 2012, I had no choice but to succumb to a classic New Year's resolution for weight loss. We know how those go....some are successful, while other's fail miserably. This looks like a great, healthy, recipe that I will definitely give a try! Thanks for the great hub!

Sherri (author) from Southeastern Pennsylvania on February 08, 2013:

No luck needed for you, Nell...It will work out great 'cause you're a good cook. Enjoy. :)

Nell Rose from England on February 08, 2013:

Came back for another read, and have written it down so I can try it over the weekend, wish me luck! lol!

Sherri (author) from Southeastern Pennsylvania on January 10, 2013:

pstraubie48, so right you are about beans being so versatile. A friend and I were just talking about the many different ways we like to eat black beans alone. Thank you for the angels...they are most welcome. :)

Patricia Scott from North Central Florida on January 10, 2013:

Beans are a favorite dish of mine for a number of reasons. One is that they can be prepared in so many ways and each new way gives a new flavor for us to enjoy. This is another addition to my cooking files. It looks simple and delicious. thanks for sharing.

Sending Angels to you on this tenth day of the new year . :) ps

Sherri (author) from Southeastern Pennsylvania on January 08, 2013:

Thank you, Glimmer! Meatless Mondays. What a wonderful idea. Thanks for the great comment and the ups and sharing. :)

Claudia Mitchell on January 08, 2013:

Thanks to Daisy Mariposa for sharing this one. It looks delicious for our "Meatless Mondays" and so wholesome. Pinning, up and awesome.

Sherri (author) from Southeastern Pennsylvania on January 08, 2013:

Judi Bee, I'd been using Colgin's for a long time before I started researching the "natural" labeling. I was delighted to learn that the product has no artificial anything, and I'm happy you can get it through Amazon UK. I hope you and your husband enjoy this dish of red beans and rice. :)

Sherri (author) from Southeastern Pennsylvania on January 08, 2013:

Daisy and Audrey, thanks so much for your comments. Vegetarian and gluten-free eating need never be boring. I'm glad this recipe looks good to you...what I like so much about it is the rich, savory quality of it...who needs meat to get that sensation! :)

Judi Brown from UK on January 08, 2013:

I think this looks delicious and, as my husband is a vegetarian, I'm keen to try it out. Was worried about "Colgin's liquid smoke" - never heard of it in the UK, but a quick look at Amazon UK says that I can get it, so this is being pinned for future reference - thank you!

Audrey Howitt from California on January 08, 2013:

This looks wonderful! I am a vegetarian and a gluten free person--it makes eating a challenge sometimes! Thank you for this recipe!

Daisy Mariposa from Orange County (Southern California) on January 08, 2013:


Thanks for publishing this great-sounding recipe. I'm a vegetarian and am always looking for new recipes to try.

Sherri (author) from Southeastern Pennsylvania on January 03, 2013:

Thank you, farmloft! It's very cold here, too, and this recipe is definitely on our menu. :)

farmloft from Michigan on January 02, 2013:

Great time to find this recipe to warm our bellies in single digit weather! Pictures are wonderful.

Sherri (author) from Southeastern Pennsylvania on December 22, 2012:

KoffeeKlatch Gals, thanks for reading and commenting. Please do try it!

Susan Hazelton from Sunny Florida on December 20, 2012:

It sounds delicious. I definitely have to try it. Thanks

Sherri (author) from Southeastern Pennsylvania on December 07, 2012:

Lisa, thanks so much for the lovely comment. So nice to hear from fellow red beans lovers. I've loved them since I was a kid, and my favorite recipe is a kidney bean salad with celery, onion, and mayo...I eat that stuff like candy! Thank you for the up, the share, and the follow. :) ~ Sherri

Liz Rayen from California on December 06, 2012:

Sally, this dish looks amazing, healthy and so satisfying! I cannot wait to try it. I have a file for just my recipes with red beans.. (that should tell you just how much I love them! lol) Thank you for sharing it with us. The pictures are wonderful. great job... Thumbs up and definitely shared! Lisa

Sherri (author) from Southeastern Pennsylvania on November 24, 2012:

prasetio30, so glad to see you here! I hope you and your mom enjoy this version of red beans and rice. I made it again just a few days ago, ate most of it, but managed to save some for the freezer. Hope you are well. :)

prasetio30 from malang-indonesia on November 20, 2012:

Delicious recipe and healthy as well. I can wait to make it soon with my mom. Thanks for share with us. Voted up and YUMMY!!!!!!


Sherri (author) from Southeastern Pennsylvania on October 31, 2012:

Carol7777, you are so welcome. Enjoy!

carol stanley from Arizona on October 31, 2012:

This looks fantastic and some good health benefits also. We eat lots of beans in this house. Thanks for sharing this recipe.

Sherri (author) from Southeastern Pennsylvania on October 26, 2012:

DDE, thank you from Croatia! Beans are a staple all the world around. I'm so glad you like this recipe. I'd like to know how you make beans and rice there.

Devika Primić from Dubrovnik, Croatia on October 26, 2012:

This recipe really looks delicious and is such a good tasting meal I have made it a few times and enjoyed it thanks so much for the creative recipe

Sherri (author) from Southeastern Pennsylvania on October 25, 2012:

IzzyM, come back and let us know what you think.

Sherri (author) from Southeastern Pennsylvania on October 25, 2012:

Robie, I learned about liquid smoke from a friend of mine a few years ago. I'd never heard of it before. It packs a wallop, as if you'd laced the dish with smoked pork or veal. The very cool thing is that this product, Colgin's, doesn't have any nasty stuff in it. Give it a try. Love the votes and stars. You are a gem. :)

IzzyM from UK on October 25, 2012:

This beans and rice recipe looks absolutely delicious. Bookmarked for future reference and thanks for sharing :)

Roberta Kyle from Central New Jersey on October 25, 2012:

Oh yes I definitely need another red beans and rice recipe and I definitely am going to make this one-- just reading it makes me drool. Winter is coming and that is the perfect time of year for slow cooking bean dishes. And what is this liquid smoke stuff? Don't know about that, but I'm game to try. Wonderfully written, clearly explained instructions plus beautiful pix-- five stars from me and thumbs up across the board.

Sherri (author) from Southeastern Pennsylvania on October 24, 2012:

@Scribenet, you hit the nail on the head. Vegetarian red beans and rice make a very budget-smart meal, they are healthy and delicious, and oh so nicely filling. Thanks so much for the share!

@rebeccamealey, thank you for reading and leaving your much appreciated good words!

Rebecca Mealey from Northeastern Georgia, USA on October 23, 2012:

I love red beans and rice! Great recipe, directions and superb photos!

Maggie Griess from Ontario, Canada on October 23, 2012:

This is so good on so many levels, budget, nutrition, flavor... I can always use one more of this kind of dish because I enjoy going meatless once in a while and really enjoy the satisfaction this type of dish offers!...Sharing!

Sherri (author) from Southeastern Pennsylvania on October 23, 2012:

@Peggy, thanks for the 5 stars, the votes, and the sharing! Even though I'm cooking for one, whenever I can I cook in large batches so I can have meals in the future that take no more time than a dance through the microwave. Glad you feel the same way. :)

@Linda, thanks for the mention of the photos. I had this hub ready to publish for quite a while, but I hadn't made the red beans and rice recently, so I didn't have a photo. I spent some time looking for a suitable shot on the net, but couldn't find one to use legally that didn't look like a pile of mud on dirty sand. Finally, the weather cooled down, I made this dish, and took about 20 shots in different lighting conditions and with different props. The photo at the top was the winner. Thanks for your good words!

Linda Bilyeu from Orlando, FL on October 23, 2012:

Yummilicious recipe and photos!!!

Peggy Woods from Houston, Texas on October 23, 2012:

This sounds mouthwatering and delicious. Gave it another 5 star rating. I love cooking like you do by making big batches of things & then freezing in smaller containers. Future meals become quick and easy! Up votes and sharing!

Sherri (author) from Southeastern Pennsylvania on October 21, 2012:

Millionaire Tips, thank you so much for letting us know how the red beans and rice turned out. You are right about the extra time helping to meld the flavors...It's even better the next day. :)

Shasta Matova from USA on October 21, 2012:

Hello, I came back to look up this recipe and to make it. It is a lot slower than I usually make it, but it is very tasty. The extra time really helps meld the flavors together. I tried to follow the recipe exactly using the ingredients I had. It is delicious!

Sherri (author) from Southeastern Pennsylvania on October 17, 2012:

RTalloni, you are so welcome! I, also, think the comments are interesting, and very valuable, too.

RTalloni on October 17, 2012:

What a fabulous recipe--I'm very much looking forward to making this very soon!

Interesting comments, as well. Good food for thought here--thanks!

Sherri (author) from Southeastern Pennsylvania on October 16, 2012:

Trish, my dear friend, I know you'd rather come here for red beans and rice so I can make it for you, but I'm thinking maybe I need to send you a nice big box with all the ingredients so you can make it...then I'll come over to enjoy. Thank you as always for your wonderful words. :)

Sherri (author) from Southeastern Pennsylvania on October 15, 2012:

Nell, the flavors in this veggie dish are similar to those in a chili con carne, and I think that's what makes it so cool. There is no meat, but there's a kind of meaty flavor to it, because of the smoke. I hope you enjoy it!

trish1048 on October 14, 2012:

As you know, I love most beans. Throughout my life I've made my own chili with pinto beans, and also butter beans (lima). I'm the bean lover in my family. The first time I had red beans and rice was when my neighbor made it. I loved it. Since then, I've bought it at Popeye's, a local fast food place by my job, and it is wonderful.

What I'm getting at is that I've never tried making this myself. I would much rather go to your house for a visit and have it there :)

Nell Rose from England on October 13, 2012:

Hi Sally, this looks and sounds like my favorite dish chilli con carne, without the chilli and meat, so its definitely something I am going to try, what a great idea! lol! voted up! nell

Sherri (author) from Southeastern Pennsylvania on October 10, 2012:

@Trish303, thank you for the additional info. I'll definitely check it out. :)

@midget38, hello fellow bean lover! I'm so glad this recipe looks good to you, and thanks for the share. :)

Michelle Liew from Singapore on October 09, 2012:

Beans of any kind are all right with me, red, green or black, and this looks absolutely delicious!! Am sharing this!

Brenda from Springfield, MO on October 09, 2012:

Sally's Trove

I do not trust agave because about a year ago I made a cake for my sister with it. The same cake I make every year for but this time i used agave in it. My sister became very sick from it and was taken to ER it turned out that the agave set off her diabetes. After that I went and Googled agave and fount out that it is made the same away as HFCS, and is 70% fructose if not more, high fructose corn syrup is only 55%

There is a lot online about agave not being what it is said to be. So I stay clear of it now and will stick to my sugar, or honey both my sister can eat every now and then with no issue.

if you want links to some of the articals about it let me know and I will post them or you can just email me for a list.

Sherri (author) from Southeastern Pennsylvania on October 09, 2012:

@tirelesstraveler, thanks for reading and commenting. You're gonna love it!

@Richard, I'm so pleased you stopped by to read this recipe hub, because beans are our friends, and thus good for us! Since you are a red beans and rice fan, I'm hoping you'll add this one to your collection of favorites. :) Thanks so much for the good words.

@Mary, I agree with you about beans perhaps being good reasons for people living longer. Years ago, the beans were cooked from dried, not from canned. Today, there's a lot of garbage in that can if you don't shop carefully. But worse, beans are totally undervalued not only as a healthy choice but also as a very satisfyingly filling alternative to empty carbs. Thank you for the votes and shares! Let's get everyone eating more beans. lol

Mary Hyatt from Florida on October 09, 2012:

I love any kind of bean, especially red beans. I like this recipe a lot, and will certainly make it. I grew up eating beans of all kinds: dried beans are a staple in "poor folks" diets, but maybe that's why the people back then lived longer..they ate healthy foods. When the weather gets cooler, I think of making beans!

Great Hub. I voted it UP, will share and Pin and Tweet. Ooops, the Pin button isn't working. Will try to come back to do that.

Rich from Kentucky on October 09, 2012:

Sheri - I normally don't visit recipe hubs. I'm too tempted to eat something I shouldn't if I do, so I just stay away. However, I'm a red beans and rice fan to the highest magnitude. This looks really good. May have to give it a try as the weather is cooling down enough to make it a perfect treat. Great Job!

Judy Specht from California on October 08, 2012:

This looks delicious. It is certainly a must try.

Sherri (author) from Southeastern Pennsylvania on October 08, 2012:

@Pamela99, so nice to see you! Thank you for the votes and shares. :)

@Millionaire Tips, I'm so glad you are going to try this recipe with your daughter. Maybe the sweet and smoke might catch her fancy. My daughter has her preferences about things, so some things I know are taboo for her (like, not the chopped scallions for garnish), but some things are really awesome for her like the parm topper. Sometimes, who knows what our kids will eat? :) Let us know how your daughter likes this recipe.

@Trish303, I'd use any sugar you like. Molasses, honey, granulated sugar, even Splenda. Just put a bit of sweetness in. But I am curious as to why you don't trust agave. :)

@vibesites, thank you for your wonderful comment. I really was going for that pic to set the mouth watering. This meal is very filling. Just add a little salad or veggie...you'll be in seventh heaven. :)

Sherri (author) from Southeastern Pennsylvania on October 08, 2012:

Hyphenbird, I love your comment. The weather for us folks in the northern hemisphere is screaming right now for pots of long-cooking soups to warm the house and bellies.

You'll get more "smokiness" by adding more liquid smoke than my recipe calls for, so please experiment to your liking. Also, about those peppers in adobo, they really pack a kick for smoke, but also for heat.

Thanks so much for the good words about the photos. :)

vibesites from United States on October 08, 2012:

Mmmmmm... Sally, the food (especially with its close-up shot) makes my mouth water and my stomach grumble. It looks yummy and filling, even without meat, it's really amazing. Thanks for sharing your recipe! :)

Sherri (author) from Southeastern Pennsylvania on October 08, 2012:

vocalcoach, I really appreciate your comment about instruction #4. It took me a few years of cooking beans to figure out that the time to cook beans from scratch is shortened a lot by never letting the pot cool off from a simmer or gentle boil. In fact, thanks to your comment, I'm going to modify #5 to include heating the additional stock to boiling (like in the microwave) before adding to the pot.

I am delighted to hear that you are a red bean and rice lover. If this recipe sounds good to you, then that's a huge compliment to me. And also, thanks so much for the good words about the pics. I had this hub ready to publish a long time ago, but what I needed was a good photo of the final dish. I got frustrated with taking my own photos (couldn't get the lighting right...the dish kept looking like mud on maggots!), and I just couldn't find a free-to-use photo anywhere on the web that looked appetizing. Finally, I read my camera's owner's manual and found out what I'd been doing wrong. LOL! The result is the first pic at the top, which I'm extremely happy with.

Thanks for your awesome comment, the votes and the sharing. BTW, I'm a visual learner, too. If I can't see it, it's likely I won't retain it. :)

Brenda from Springfield, MO on October 07, 2012:

This looks really good. I don't use agave syrup as I don't trust it, Would sugar work?

Shasta Matova from USA on October 07, 2012:

I regularly make red beans and rice, but my daughter doesn't like it that much. I will have to try your recipe - I have a feeling she will love it.

Pamela Oglesby from Sunny Florida on October 07, 2012:

I love red beans and rice. This recipe looks delicious. Thanks for sharing it. Voted up and shared.

Brenda Barnes from America-Broken But Still Beautiful on October 07, 2012:

This was a great time for me to find this recipe. The weather is turning cold and I love beans or soup on a chilly day. I like that hint of smokiness you promise. I have used the liquid smoke years ago but had forgotten about it. I shall get a bottle especially now I know it is vegan. Thanks for a lovely recipe Hub. The photos are wonderful.

Audrey Hunt from Idyllwild Ca. on October 07, 2012:

Sally - I'm drooling over this recipe. I never tire of red beans and rice. Your instructions are perfect and #4 helped me so much. I also adore onions and for some reason never thought to add them. I will now. The photos are magnificent. I'm a visual person, therefore a picture seems to help me retain instructions. Voted up and away and sharing. Thanks.

Sherri (author) from Southeastern Pennsylvania on October 07, 2012:

Merle, I love black beans, too. I love beans! Beans don't ever have to get boring. They only have to learn to live with our gastric systems. :) Hope you try this new twist.

Merle Ann Johnson from NW in the land of the Free on October 07, 2012:

Love it..I have become a real blackbean, whatever I can find ole woman. This sounds great too. I like red beans, but am a bit tired of them.... Thanks for sharing, a new twist is always nice...:O) Hugs G-Ma

Sherri (author) from Southeastern Pennsylvania on October 07, 2012:

@donnah75, you will find this dish satisfying, like comfort food. Your belly will be full and happy. I think it's the texture of the beans combined with the smoky flavor that makes the difference. BTY, it's GREAT for breakfast without the rice but with a sunny-side-up egg placed on top of the beans and a piece of buttered toast. Thanks so much for sharing your thoughts. :)

@fpherj48, I'm honored that you read this recipe hub...I don't read too many of them, either. Unfortunately, even though they might look good, so many have been scraped from elsewhere. I'm always on the lookout for new hubbers and their original recipes, but they are hard to come by. I also have a "bank" of hubbers whom I've known for a long time whose recipe and food ideas I value.

With all that said, I think our bodies tell us things we can hear, if we listen. Like you, I cut meats out of my diet over time, most rigorously in the last year, but it really wasn't a hardship. It happened little by little at first, as I found satisfying recipes with either a hint of meat or no meat, and then faster as I went on the Eat To Live program. But it seemed my body was telling my head what to do, instead of the other way around.

Let it be known, though, I LOVE bacon and chicken livers. They get saved for very special days.

Love your UP++. :)

Suzie from Carson City on October 07, 2012:

Saly....VERY rare that I read a recipe hub...but this looks and sounds really YUMMY....I love everything that goes into it.....and lately, I'm cutting out more and more meats.....without even making the conscious effort to do so. Strange. I've always liked all fruits and veggies, but it seems I'm eating a lot more and liking them better!! Thanks!! UP++

Donna Hilbrandt from Upstate New York on October 07, 2012:

Looks delicious. I am trying to cut meat out of my diet, so this is just the kind of recipe I need to add to my list of ideas. Thanks!

Sherri (author) from Southeastern Pennsylvania on October 07, 2012:

@Kat, definitely! This is a very versatile dish...eat it over noodles, eat it as a soup, blend some of it and put it in an oven-proof dish with grated cheese on top for a dip...oh boy! Lots of possibilities. Thanks for sparking more ideas. :)

@Blond Logic, now you'll have to make this recipe for your sister. :) If you eat meat, this is fabulous when you add browned ground turkey doctored up with some Worcestershire sauce, or some mildly spicy sausage. Thanks for reading and commenting!

Mary Wickison from Brazil on October 07, 2012:

My sister makes this, and it is wonderful. When I visit her, I always ask here to make it. Great recipe.

kat_thurston on October 07, 2012:

This sounds really good I bet this would be an excellent filling for tacos or burriots?

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