Vegan Red Beans and Rice

4.94 from 29 votes

Vegan red beans and rice, made in just 25 minutes, using simple ingredients. This plant-based version is healthier, so nutritious and extremely delicious.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 355kcal

Author: Iosune Robles

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

US Customary - Metric

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