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Red Beans and Rice

Red Beans and Rice with Collard Greens

Source: 21-Day Weight Loss Kickstart by Neal Barnard, MD; recipe by Jason Wyrick of the Vegan Culinary Experience A New Orleans staple, this recipe incorporates the nutrients and texture of collard greens.
Course Dinner, Lunch
Servings 3 servings


  • ½ onion diced
  • 1 green bell pepper diced
  • 2 stalks celery sliced thinly
  • 3 cloves garlic minced
  • 1 bay leaf
  • 2 cups cooked red beans with at least 2 tablespoons of the cooking liquid
  • ½ tsp cracked black pepper
  • 1 tsp fresh thyme leaves
  • 1/4 tsp salt
  • water as needed
  • 2 cups collard greens sliced
  • cooked brown rice to taste
  • hot sauce to taste


  • Over medium heat, sauté the onion, bell pepper, and celery until the onion is lightly caramelized.
  • Add the garlic and sauté for 1 more minute.
  • Add the bay leaf, red beans with liquid, pepper, thyme, and salt. Add water to create enough sauce to look like a stew (about 1/4 cup).
  • Simmer the sauce for at least 10 minutes, though the longer you let it simmer, the better it gets. Replace the water as it evaporates. Smash the beans until the sauce thickens, but don’t worry about getting every bean smashed. The sauce should have a lot of texture.
  • While the sauce is simmering, steam the collard greens. Combine the collard greens with the finished bean sauce. Serve over rice and top with hot sauce.
  • The Gourmet Touch: Slowly smoke two veggie Italian sausages and slice into thin rounds. Add to the simmering bean sauce, about 5 minutes before it is done. This will give the dish a smoky, spicy flavor.
Keyword gluten-free, nut-free, vegan
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