Vegan Red Beans and Rice is a comforting and hearty dish that brings warmth and satisfaction to any table. This recipe is simple to prepare and bursting with flavors that everyone will enjoy. It’s perfect for busy days or a cozy gathering, and you can easily customize it to suit your taste.
Recipe Information
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 14g
Carbohydrates: 60g
Fat: 7g
Fiber: 13g
Sugar: 2g
Sodium: 690mg
Why Make Vegan Red Beans and Rice
Vegan Red Beans and Rice is not only delicious but also incredibly nutritious. Rich in protein, fiber, and essential vitamins, this dish provides a wholesome meal that nourishes your body and soul. It’s also versatile—feel free to add more vegetables or spices to make it your own. The leftovers taste even better, making it an excellent option for meal prep.
How to Make Vegan Red Beans and Rice Step by Step
Ingredients
Red Kidney Beans: 1 1/2 cups dried or 3 cups canned, rinsed
Olive Oil: 2 tablespoons
Onion: 1 large, chopped
Green Bell Pepper: 1 chopped
Celery: 2 stalks, chopped
Garlic: 4 cloves, minced
Smoked Paprika: 1 teaspoon
Dried Thyme: 1 teaspoon
Oregano: 1 teaspoon
Cayenne Pepper: 1/4 teaspoon
Bay Leaf: 1
Liquid Smoke: 1/2 teaspoon (optional)
Salt: 1 1/2 teaspoons
Black Pepper: 1/2 teaspoon
Vegetable Broth or Water: 4 cups
Cooked White or Brown Rice: 3 cups
Green Onions: For garnish
Directions
Begin cooking your rice if not done already. Heat olive oil in a large pot. Sauté onion, bell pepper, and celery for 6–8 minutes. Add garlic and all spices. Stir for 1 minute. Ensure beans are soaked (if dried) or rinse canned beans. Add beans, broth, bay leaf, and liquid smoke to the pot. Stir to combine. Bring to a boil, reduce to a simmer, and cover. Simmer 1–1.5 hours (or 30 mins for canned beans) until tender. Remove bay leaf. Mash a portion of beans to thicken. Adjust seasoning as needed. Spoon over rice and garnish with green onions and hot sauce if desired.
How to Serve Vegan Red Beans and Rice
Serve Vegan Red Beans and Rice with a side salad for a refreshing contrast. It pairs wonderfully with cornbread for a classic touch. Drizzling some hot sauce on top can add the perfect kick to your bowl.
How to Store Vegan Red Beans and Rice
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply warm it on the stove or in the microwave until heated through. If you want to keep it for longer, freeze portions in freezer-safe containers for up to three months.
Expert Tips for Cooking Vegan Red Beans and Rice
- Always soak dried beans overnight for the best texture.
- Experiment with different spices or add a splash of vinegar before serving for extra flavor.
- For a creamier consistency, blend a portion of the beans before mixing them back in.
- Use fresh herbs like parsley or cilantro for added freshness.
- If you’re short on time, using canned beans speeds up the cooking process significantly.
Delicious Variations of Vegan Red Beans and Rice
For a spicier version, add more cayenne pepper or jalapeños. You can also incorporate fresh herbs like cilantro or basil to enhance the flavor profile. Another delicious variation includes adding citrus zest and juice for a fresh twist on this classic dish.
Try Vegan Red Beans and Rice for a delightful meal that combines taste and health benefits seamlessly. You’ll appreciate how easily it comes together and its rich, satisfying flavor profile. Don’t hesitate to make it your own with the tweaks that suit your palate!
Vegan Red Beans and Rice
Ingredients
Main Ingredients
- 1 1/2 cups dried red kidney beans or 3 cups canned, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1/2 teaspoon liquid smoke (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth or water
- 3 cups cooked white or brown rice
- green onions, for garnish
Instructions
Preparation
- Begin cooking your rice if not done already.
- Heat olive oil in a large pot.
- Sauté onion, bell pepper, and celery for 6–8 minutes.
- Add garlic and all spices. Stir for 1 minute.
- Ensure beans are soaked (if dried) or rinse canned beans.
Cooking
- Add beans, broth, bay leaf, and liquid smoke to the pot. Stir to combine.
- Bring to a boil, reduce to a simmer, and cover.
- Simmer for 1–1.5 hours (or 30 minutes for canned beans) until tender.
- Remove bay leaf. Mash a portion of beans to thicken.
- Adjust seasoning as needed. Spoon over rice and garnish with green onions and hot sauce if desired.
