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Red Beans and Red Rice (GF & Vegan Friendly)

by Judith Finlayson

Red Beans and Red Rice (GF & Vegan Friendly)

Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty — with the addition of salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables, says author of The Complete Gluten-Free Whole Grains Cookbook, Judith Finlayson.




If you’re using chicken stock to cook the rice, you may not need the added salt.

When using any canned product, such as chicken stock or beans, check the label to make sure ingredients containing gluten have not been added.

You can cook your own beans or use 1 can (14 to 19 oz/398 to 540 mL) no-salt-added red kidney or small red beans, drained and rinsed.


1 tbsp      olive oil   15 mL

1     onion, finely chopped   1

1     green bell pepper, seeded and diced 1

4     stalks celery, diced    4

4     cloves garlic, minced   4

1 tsp dried thyme leaves      5 mL

1⁄2 tsp     salt (see Tips)   2 mL

1⁄2 tsp     cracked black peppercorns     2 mL

1⁄4 tsp     cayenne pepper    1 mL

1 cup Wehani or Camargue red rice, rinsed and drained       250 mL

2 cups      water (or reduced-sodium chicken stock if not vegan)  (see Tips)   500 mL

2 cups      drained, rinsed cooked or canned red beans (see Tips)   500 mL

2 cups      cooked green peas 500 mL


1.    In a Dutch oven, heat oil over medium heat for 30 seconds. Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes. Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.

2.    Add rice and toss to coat. Add water and bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour. Stir in beans and peas and cook, covered, until heated through, about 10 minutes.


Makes 8 servings