Vegan Red Beans and Rice

This Vegan Red Beans and Rice recipe is packed with plant-based protein, it's a breeze to throw together on a busy evening, and best of all it's easy on the grocery budget. In less than an hour, you can have a meat-free, dairy-free dinner that has that "cooked all day" flavor!

You'll Love This

• It’s quick and easy! Red beans and rice is traditionally an all-day affair, but we’re using canned beans instead of dry to keep it doable in about an hour.
• It’s loaded with nutritious ingredients! We’re using a good portion of hearty vegetables, but also packing in a ton of plant-based protein. Whether your family is full-time vegan, or you’re just incorporating more meatless meals, protein is usually the first concern—but this vegan red beans and rice has you covered.
• It’s so flavorful and satisfying you’ll forget it’s vegan! Beans, rice, and veggies will fill up even your heartiest eaters, and this blend of herbs and spices packs a huge punch of flavor. Everyone will walk away from this meal satisfied.
• Red beans and rice is a great meal-prep recipe! If you have leftovers, or if you’re planning ahead, store red beans and rice in separate airtight containers. They’ll stay good in the fridge for up to a week or in the freezer for a few months.

Instructions

Heat oil in a large pan over medium-high heat. Add onion, green pepper, celery, and carrot along with a couple pinches of salt and pepper. Cook, stirring frequently for 10 minutes.

Add garlic, paprika, cumin, thyme, oregano, garlic powder, onion powder, and a pinch of salt and pepper. Cook, stirring frequently, for 1 minute.

Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom of the pan.

Add beans and coconut milk.

Add veggie broth and bay leaves along with a couple pinches of salt and pepper. Stir to combine and bring to a simmer over medium-high heat.

Simmer for about 20 minutes total.  Add lime juice/vinegar and season to taste with salt and pepper.

Serve with cooked white rice and garnish with fresh chopped parsley or cilantro.

Difference Between Red Beans and Kidney Beans

• Kidney beans are noticeably larger than red beans. They also have thicker skin which makes them ideal for chilis, stews, and soups because they can stand up well to the long cooking process.
• Red beans are smaller, with a thinner skin. They can still be used in soups and stews, but they break down slightly easier than a kidney bean.
• You can use either for this recipe! I LOVE kidney beans - dark or light - because of their creamy texture and the way they hold up so well even after being cooked for a while. Both kinds of beans will work in this vegan red bean and rice recipe though.

Tips

• Deglaze as needed. If veggies are sticking to the pan, try stirring more frequently or adding a splash of water/broth here and there to keep the ingredients loose.
• Salt as desired. Salt is going to go a long way in boosting the flavors of this dish. Do not be afraid of the salt. Salt often and salt moderately.
• Simmer as long as you can. The beauty of this recipe is getting those "cooked all day" flavors on the table in about an hour, but it also gets richer the longer it cooks. If you have extra time to let the flavors develop and meld, keep it on a low simmer for up to three hours. Just be sure to add extra broth as needed because the longer you simmer, the thicker it will get.

Vegan Family Favorites

• Easy Vegan Mushroom & Lentil Stew
• Creamy Vegan Chickpea Gnocchi Soup
• Simple Vegan Mushroom Stroganoff
• Quick White Chickpea Chili
• Vegan 3 Bean Chili
• Instant Pot Vegan Curry

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