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    Home » Family Style Dinners

    Vegan Red Beans and Rice

    Published: Dec 12, 2020 » Modified: Jan 13, 2022 » By: Kylie » This post may contain affiliate links. » 2 Comments

    2.3K shares
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    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!

    Large white bowl filled with red beans and rice garnished with fresh cilantro
    Table of Contents show
    You Will Love This
    Instructions
    Difference Between Red Beans and Kidney Beans
    Tips
    Vegan Family Favorites
    Vegan Red Beans and Rice

    You Will 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.
    White marble counter top filled with ingredients to make vegan red beans and rice

    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.

    Diced veggies in a large saute pan with olive oil

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

    Sauted veggies sliced garlic and spices in a large white pan

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

    Sauted veggies sliced garlic and spices in a large white pan

    Add beans and coconut milk.

    Large white pan filled with ingredients to make red beans and rice

    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.

    Large white pan filled with ingredients to make red beans and rice

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

    Large white pan filled with homemade red beans and rice

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

    Large white pot filled with red beans and rice garnished with fresh 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.
    Large white bowl filled with red beans and rice garnished with fresh cilantro

    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

    • Creamy Vegan Instant Pot Lentil Soup
    • Chocolate Peanut Butter Oat Milk Smoothie
    • 30 Minute One Pot Creamy Vegan Mushroom Soup
    • The Easiest Homemade Crostini Recipe

    Questions?
    Leave a comment below!
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    Print

    Vegan Red Beans and Rice

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    ★★★★★

    5 from 2 reviews

    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!

    • Author: Kylie
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Total Time: 50 minutes
    • Yield: 8 servings 1x
    • Category: Main Dish
    • Method: Stove Top
    • Cuisine: Southern
    • Diet: Vegan

    Ingredients

    Scale
    • 2 tablespoons olive oil
    • 1  yellow onion, diced
    • 1 green bell pepper, diced
    • 1 cup diced celery
    • 1 cup diced carrot
    • 6 cloves garlic, thinly sliced
    • 1 tablespoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • pinch of cayenne pepper
    • 3 (15 oz.) cans dark/light red kidney beans, drained and rinsed
    • 1 (13.5 oz.) can full fat coconut milk
    • 1 ¼ cups vegetable broth
    • 2 dried bay leaves
    • 1 teaspoon lime juice or white wine vinegar
    • Kosher salt
    • fresh cracked pepper

    Serve with:

    • cooked white rice
    • fresh chopped parsley or cilantro

    Instructions

    1. Heat oil in a large pan over medium-high heat.
    2. Add onion, green pepper, celery, and carrot along with a couple pinches of salt and pepper.
    3. Cook, stirring frequently for 10 minutes.
    4. Add garlic, paprika, cumin, thyme, oregano, garlic powder, onion powder, and a pinch of salt and pepper. Cook, stirring frequently, for 1 minute.
    5. Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom of the pan.
    6. Add beans, coconut milk, 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.
    7. Cover, reduce heat to low or medium-low, and simmer gently for 10 minutes.
    8. Then remove the lid, stir and let it simmer gently over medium-low for another 10 minutes. 
    9. Add lime juice/vinegar and season to taste with salt and pepper.
    10. Serve with cooked white rice and garnish with fresh chopped parsley or cilantro.

    Notes

    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.

    Nutrition

    • Serving Size:
    • Calories: 297
    • Sugar: 2.7 g
    • Sodium: 358.8 mg
    • Fat: 15.2 g
    • Saturated Fat: 10 g
    • Trans Fat: 0 g
    • Carbohydrates: 32.5 g
    • Fiber: 8.8 g
    • Protein: 11.5 g
    • Cholesterol: 0 mg

    Keywords: red beans and rice recipe vegan, coconut milk red beans and rice, red beans and rice with canned beans

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    Reader Interactions

    Comments

    1. Brittney

      September 30, 2021 at 1:54 pm

      That was delicious!

      ★★★★★

      Reply
    2. Heather

      May 15, 2021 at 4:03 pm

      This dish was delicious!!! I let it simmer for about 3 hours and OMG!!... besides tasting good, my house smelled so good too!!!!

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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