Vegan red beans and rice, made in just 25 minutes, using simple ingredients. This plant-based version is healthier, so nutritious and extremely delicious.
I didn't know this recipe until I saw it on Pinterest and it was love at first sight. Beans + rice = epic vegan recipe, because rice is one of my favorite foods and beans are a great source of plant-based protein and are also delicious.
For those or you who doesn't know red beans and rice, it's an emblematic dish of Louisiana Creole cuisine, traditionally made with red or kidney beans, veggies, spices and pork, cooked together slowly in a pot and served over rice.
We've omitted the pork and haven't used any meat alternative instead because it's also delicious just using veggies, spices and beans, but feel free to add vegan sausages, tempeh, tofu or whatever you have on hand.
The authentic recipe is made with dried beans, but we find more convenient using canned red or kidney beans. Besides, this way the recipe is made in just 25 minutes!
Looking for more vegan rice recipes? Check out my Vegan Fried Rice, Vegan Paella, and Spanish Rice and Beans for tasty plant-based dishes!
looking for more bean recipes?
- Simple vegan jambalaya
- Pasta e fagioli (pasta and beans)
- Vegan refried beans
- Vegan baked beans
- Black bean burgers
did you make this vegan red beans and rice recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Red Beans and Rice
Ingredients
- ½ cup rice, uncooked, we used short grain white rice
- 2 cloves garlic, sliced
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
- Dash of salt
- Dash of cayenne flakes, optional
- 1 bay leaf
- 2 and ¼ cups canned red beans, or kidney beans, drained and rinsed
- 1 cup vegetable stock or water
Instructions
- Cook the rice according to package directions. Set aside.
- Heat some oil in a large pot, add the veggies (garlic, onion and green bell pepper) and cook over medium-high heat for about 5 minutes or until golden brown.
- Add the spices and herbs (thyme, paprika, pepper, salt, cayenne and bay leaf).
- Finally, add the beans and vegetable stock or water, stir and cook over medium-high heat for about 10 minutes. To make the stew thicker, I usually mash some beans using an , but feel free to use a fork or a potato masher or just omit this step.
- Serve the beans with the rice immediately. We added some chopped fresh parsley on top, but it's up to you. Feel free to add some hot sauce as well.
- Keep leftovers in a sealed container for 4-5 days in the fridge.
Notes
- This recipe is usually made with celery, but I'm not a huge celery fan, so I prefer my red beans and rice this way. Feel free to add 1-2 celery sticks if you like it.
- The classic red beans and rice recipe is made with meat. Feel free to use vegan sausages or any other meat alternative if you want.
- Nutritional info is not accurate. The amount of sodium is lower if you drain and rinse well the beans.
Nutrition
Sherri says
First time making red beans and rice and it was delicious! Thank you!
Lisa Marlow says
I made this recipe recently and loved it! It was so simple and delicious and easy to have the staples on hand to make a quick meal. I used to keep a can of Blue Runner Creole style Red beans in the pantry to have over rice but now I will make it myself. For this recipe I used 1 can red beans and 1 can kidney beans, since that's what I had. I also mashed the whole dish with a potato masher, leaving small bits, which gave a creamy texture. Thanks for sharing!
Iosune says
Hi Lisa! Sounds great 🙂 So glad you liked it!
Ellie says
I cooked this for the first time today and it was simple and delicious! Instead of cooking it on high heat for 10 minutes I simmered it as low as possible for much longer and it came out nicely. To bring out some of the flavors, I added a dash of lime juice. Perfect! Will definitely be adding this to my repertoire. 🙂
Iosune says
Hi Ellie! Sounds great 🙂 So glad you liked it!
Henrietta Wolf says
I don't understand over 1100 mg sodium for one serving if you use only a dash of salt and water instead of broth.
Iosune says
Hi Henrietta! The sodium comes from using canned beans and vegetable stock, but if you use water and cook the beans from scratch, the amount of sodium is really low 🙂
Karen says
The recipe was a little plain the way I made it, I am not sure why. I stirred in some Harissa sauce that fixed it right up.
Iosune Robles says
Hi Karen! I'm so sorry about that 🙁