Vegan Creole Beans! We have an infinity toward to hearty, healthy, and versatile bean; and this happy bowl of beans is perfect easy meal prepping – yay!

Smoky, savory, and oh-so-satisfying, this fast and easy Vegan Creole Beans is positively bean heaven and sure to please the whole family.  This vegan twist on a Louisiana classic if bursting with delicious flavor and wholesome ingredients.  Plant-powerhouse goodness like: onions, celery, green bell peppers, garlic, and kidney beans, come together with aromatic Creole herbs and spices to create a deliciously savory and smoky dish.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Vegan Creole Beans are the perfect comfort food when the “hangries” come to visit.  We wanted to create a Creole dish that was quick and easy. “Quick” in the way that we are using canned beans instead of dried beans.

This savory dish really is flavorful and perfect with a side of steamed rice or potatoes. We ate it all up.  Yasmeen has been enjoying all our dishes, but this one was extra loved!

Tips for Success:

• Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot, you may need to slightly reduce the time in the Instant Pot accordingly.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.  The flavors continue to develop once the soup slightly cools.
• Instant Pot Sauté: We tried using the sauté function with the Instant Pot and it really made no discernable difference.  It did make a slight difference on the stove top.
• Stove Top Simmer: Do not cook the beans at a rolling boil, but rather a low tempered simmer.  If you cook the beans at a high temperature, the beans will split open. Use a tight-fitting lid to ensure that you do not evaporate too much liquid.
• Chili Powder: The chili powder is subtle.  It is not traditional but adds just a nice layer of flavor to the beans.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish freezes well.  For best results, thaw in the refrigerator overnight.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Chili Powder: We used Penzeys Regular Chili Powder.  It has great flavor, with a tiny kick that is not overwhelming.  Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
• Dried Thyme Crushed Leaves: We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
• Liquid Smoke: We used Colgin Natural Hickory Liquid Smoke.  Please feel free to use your favorite liquid smoke.  You can leave it out if you wish with the understanding that the flavor will change accordingly.

Kitchen Products Used:

• Large ceramic/enamel-lined Dutch Oven or Instant Pot

We certainly hope you give this deliciousness a try.

If you try these flavorful beans, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Creole Beans

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 5 Minutes
• Total Time: 15 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner
• Method: Instant Pot/Stovetop
• Cuisine: Creole
• Diet: Vegan

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Description

Smoky, savory, and oh-so-satisfying, this fast and easy Vegan Creole Beans is positively bean heaven and sure to please the whole family.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 2 Tablespoons minced garlic
• 1 teaspoon tomato paste
• 1 ½ cups low-sodium vegetable broth *
• 1 ½ cups water
• 2 Tablespoons reduced-sodium tamari *
• 1 Tablespoon distilled white vinegar
• ½ teaspoon liquid smoke *
• 1 teaspoon pure maple syrup
• 2 – [ 15 oz. cans ] kidney beans, drained and rinsed

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 2 bay leaves
• 1 teaspoon dried crushed thyme leaves *
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried mustard powder
• 1 teaspoon chili powder *
• 1 teaspoon sweet paprika
• 1 ¼ teaspoons smoked paprika
• ¼ to ¾ teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper (+/-)
• Pinch cayenne pepper (optional)

Serving Ideas:

• Steamed rice
• Baked potato

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Instructions

Instant Pot Instructions

1. Place the Spice/Herb Ingredients (except the cayenne pepper) in a small bowl, mix well, set aside.
2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Set the Instant Pot to Manual Pressure High for 5 minutes.  When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
3. Once all the pressure is released, carefully remove the lid. Taste test the flavors and add any additional seasonings. Add the cayenne pepper, stir to combine.
4. Allow at least 5 minutes for the flavors to marry. Serve with your favorite toppings.

Stove Top Instructions

1. Place the Spice/Herb Ingredients (except the cayenne pepper) in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, green bell pepper, and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add all remaining the Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid.  Simmer for 30 minutes, stirring occasionally.
4. Taste test the flavors and add any additional seasonings. Add the cayenne pepper, stir to combine, allow at least 5 minutes for the flavors to marry.Serve over steamed rice or baked potato.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5 (makes 9 ½ cups)

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