Ellen DeGeneres and Portia de Rossi’s vegan Red Beans and Rice

Vegan Red Beans and Rice with tomato. PHOTO: Stock image

Ellen DeGeneres, renowned television host, and partner actress Portia de Rossi are well-known advocates for veganism. One of Ellen’s favorite dishes is red beans and rice, a comforting and hearty meal they frequently enjoy at home.

Portia De Rossi (L) and Ellen DeGeneres in 2012. PHOTO: Angela George

“Ellen’s favorite dish is red beans and rice, so we make that a lot,” Portia told Parade Magazine.

This recipe captures the essence of their favorite vegan version of the classic dish. It combines the rich flavors of basmati rice, kidney beans, and a blend of vegan sausages. The dish offers a satisfying and nutritious option for anyone looking to explore vegan cuisine.

Ingredients

Dry basmati rice: 2 cups
Organic kidney beans, rinsed: 2 (15-oz) cans
“Better than bouillon” vegetable broth: 4 cups
Field roast “apple sausage” or other quality vegan sausage: 2
Field roast “Italian sausage” or other quality vegan sausage: 2
High heat oil like grape seed or safflower oil: 1 Tbsp
Large white onion, medium dice: 1
Ribs of celery, small dice: 6 (6-inch)
Garlic, minced: 4 cloves
Chili powder: 1 tsp
Dry thyme: 1 tsp
Red bell pepper, minced: 1
Kosher salt: as needed
Freshly ground black pepper: as needed
Thinly sliced green onion: ½ cup

Directions

STEP 1
Prepare the rice: Thoroughly rinse the rice. Combine the rice and 3 cups of water in a pot with a tight-fitting lid. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cover and cook until all the water is absorbed, which takes about 20 minutes. Remove from heat and keep the pot covered until ready to use.

STEP 2
Blend the beans: Puree ¾ of the rinsed beans with the vegetable broth in a blender until smooth. Add the remaining beans to the puree mixture but do not blend them.

STEP 3
Chop the sausages: Slice the sausages lengthwise into quarters, then cut them crosswise into ⅛-inch pieces. Set aside.

STEP 4
Sauté the vegetables: Heat a 4- or 5-quart stew pot over high heat. Add the oil and wait until it shimmers. Add the diced onions and celery, stirring with a wooden spoon until they become translucent, which should take about 10 minutes. Add the minced garlic and cook for an additional two minutes.

STEP 5
Mix and simmer: Add the chopped sausages, chili powder, thyme, bean puree, and minced red bell pepper to the pot. Bring the mixture to a simmer and cook for 10 to 15 minutes, stirring frequently.

STEP 6
Season and serve: Season the bean mixture with kosher salt and freshly ground black pepper to taste. Serve the beans over the prepared basmati rice and garnish with thinly sliced green onions.