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Chef Tom's red beans and rice

In the Mardi Gras spirit, here's a classic Louisiana Creole dish that turns simple ingredients into gold.

This recipe was developed by Chef Tom, our director of product innovation and resident Master Chef (yes, a Certified Master Chef!)

Click here to learn more about Chef Tom.

8-10 Servings
II Difficulty
17 Ingredients
15 MIN Preparation
30 MIN Cooking
45 MIN Total Time
meatless crumbles
Made With Longève

meatless crumbles

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Chef Tom's red beans and rice
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INGREDIENTS

  • 1 Tbsp. canola oil
  • 1 cup onion, diced
  • 1 cup diced green bell pepper
  • 1 cup diced green celery


  • 3 cloves garlic, minced
  • 4 Tbsp. tomato paste
  • 1 Tbsp. dried thyme, leaves
  • 1 tsp. white pepper
  • 1 Tbsp. salt 
  • 1 tsp. dried oregano
  • 1 cup red beans (1 15.5 oz can)
  • 2 bay leaves
    • 1 qt water
    • ½ cup Unseasoned crumbles
    • Sea salt and black pepper, to taste
    • 2 cups Basmati rice, steamed

INSTRUCTIONS

    • Heat oil in a large skillet over medium-high heat. Add onions, peppers, celery and garlic, lower heat to medium, and cook for 3-4 minutes, stirring frequently until onions are beginning to soften.
    • Add tomato paste and spices, cook for 4-5 minutes more, stirring occasionally to toast.
    • Add red beans, water and bay leaf to skillet and stir well to combine. Let cook for an additional 20 minutes to develop flavors. 
    • Add the Unseasoned crumbles and cook, stirring frequently until the mixture is hot (about 10 minutes.) Season to taste.
    • Serve with Basmati rice and your favorite hot sauce, and enjoy!

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