Vegan Red Beans and Rice

When I think of comfort food, Vegan Red Beans and Rice instantly comes to mind. Growing up in a household where meals were often hearty and nutritious, this dish has always held a special place in my heart. It’s not just about the fusion of flavors, but the memories attached to it—gathering around the dinner table, sharing stories, and enjoying each bite together. The beauty of Vegan Red Beans and Rice lies in its simplicity and versatility. It’s a dish that can easily be made for a weeknight dinner or to impress friends at a weekend gathering. The rich, earthy flavors of the beans paired with fluffy rice create a satisfying meal that is both filling and wholesome.

Recipe Ingredients for Vegan Red Beans and Rice

The ingredients for Vegan Red Beans and Rice come together in perfect harmony, creating a symphony of flavors and textures. Each ingredient plays a vital role in building the dish’s character. The red kidney beans offer a hearty base, while the variety of spices and fresh vegetables elevate the dish to new heights.

• 4 tablespoons olive oil or avocado oil, divided: This oil serves as the base for sautéing the vegetables, adding richness and flavor.
• 2 cups celery, diced (about 3 stalks): Adds a delightful crunch and freshness to the dish.
• 1 yellow onion, diced: Brings sweetness and depth to the flavor profile.
• 1 green bell pepper, diced: Contributes a vibrant color and adds to the overall taste.
• 3 cloves garlic, minced: Infuses the dish with a rich aroma and flavor.
• 1 pound dried red kidney beans, rinsed, picked through, and soaked for 8 hours: The star ingredient! Provides protein and a hearty texture.
• 8 cups water: Necessary for cooking the beans and creating a broth.
• 1/4-inch strip of kombu, optional: A sea vegetable that adds umami flavor and aids in digestion.
• 4 dried bay leaves: Introduces a subtle earthy flavor to the beans.
• 2 teaspoons dried thyme: Complements the beans with a herbaceous note.
• 1-2 vegetable bouillon cubes: Enhances the depth of flavor in the broth.
• 3 teaspoons smoked paprika: Adds a smoky depth that elevates the dish.
• 1 teaspoon liquid smoke, plus more to taste if desired: Provides a smoky flavor that intensifies the beans’ taste.
• 1 teaspoon cajun or creole seasoning: A blend that brings warmth and spice to the dish.
• 2 cups rice, white or brown: Acts as the base for serving the beans on top.
• 4 vegan sausages, sliced; (homemade or use your favorite brand): Adds a protein punch and heartiness to the meal.
• 1 cup parsley, chopped: Freshens up the dish and adds a pop of color.

Making This Vegan Red Beans and Rice

Making Vegan Red Beans and Rice is a straightforward process that allows you to enjoy the delightful aroma of the ingredients as they simmer together. Let’s dive into the steps to create this satisfying meal!

1. Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. If you’re avoiding oil, you can substitute with 3-4 tablespoons of water. Once the oil is shimmering, it’s time to add the fresh vegetables.

2. Add the celery, yellow onion, green bell pepper, and garlic to the pot, along with a generous pinch of salt. Sauté these veggies for about 4 to 6 minutes, or until the onions become tender and translucent. This step builds the flavor foundation for your dish.

3. Now, it’s time to introduce the pre-soaked red kidney beans to the pot. Pour in 8 cups of water as well, which will create a lovely broth for the beans to cook in. The beans should be completely submerged.

4. Raise the heat to high and bring the mixture to a lively boil. Once boiling, stir in the kombu, bay leaves, and thyme. This combination of flavors will enrich the dish.

5. Reduce the heat to medium-low, allowing the water to come to a gentle simmer. Cover the pot and let it cook uncovered for about 90 minutes. Keep an eye on the beans during this time, skimming off any foam that forms on the top and adding more water if necessary to keep the beans submerged.

6. While the beans are cooking, prepare the rice according to the package instructions. This will ensure that the rice is fluffy and ready when the beans are done.

7. When the rice is almost finished cooking, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced vegan sausages and cook, stirring frequently, for about 5 to 7 minutes, or until the sausage is golden brown and slightly crispy.

8. Check a few beans for doneness at the end of the cooking time. They should be tender and easy to chew. If not quite there, let them simmer for additional time. Once they’re ready, remove the pot from heat.

9. Stir in the bouillon cubes, smoked paprika, liquid smoke, and cajun seasoning. Taste and adjust the seasonings as needed, perhaps adding a second bouillon cube if you prefer a bolder flavor.

10. Finally, fold in the cooked vegan sausage with the beans. Serve the red beans over the rice, garnishing with chopped parsley. Enjoy your warm bowl of Vegan Red Beans and Rice!

Making Adjustments

Even the best recipes can sometimes use a little tweaking to suit your personal taste. Here are some handy tips for adjusting the Vegan Red Beans and Rice recipe to make it your own.

• Storage: After cooling, store leftovers in an airtight container in the refrigerator for 4 to 5 days, or freeze them for longer preservation.
• Freezing: This dish freezes well. Place it in a freezer-safe container for up to 2 to 3 months. Just thaw overnight in the fridge before reheating.
• Spice Level: If you love heat, feel free to increase the amount of cajun seasoning or add cayenne pepper to spice things up!
• Vegetable Variations: Experiment with different vegetables like carrots or spinach for added nutrition and flavor.
• Serving Suggestions: Serve with a slice of crusty bread or a refreshing salad to make it a complete meal.
• Cooking Time: Adjust cooking time as needed based on the age of your beans; older beans may require a longer cooking time.

What to Serve With Vegan Red Beans and Rice

Pairing your Vegan Red Beans and Rice with the right sides can elevate the meal even further. Here are some fantastic accompaniments:

• Cornbread: A classic companion, cornbread adds a sweet, buttery flavor that complements the savory beans.
• Green Salad: A fresh green salad with a tangy vinaigrette provides a refreshing contrast to the rich flavors of the beans.
• Coleslaw: The crunchy texture of coleslaw adds an extra layer of enjoyment and balances the meal nicely.
• Steamed Vegetables: Serve some steamed broccoli or green beans on the side for an added nutritional boost.
• Hot Sauce: Don’t forget to have some hot sauce on the table for those who enjoy a bit of heat!
• Pickles or Relish: Adding pickles or a tangy relish can enhance the overall flavor profile and add a delightful crunch.

FAQ

Conclusion

Vegan Red Beans and Rice is a delightful and hearty meal that combines simple ingredients into something truly special. With its rich flavors and satisfying textures, this dish is sure to become a staple in your kitchen. I encourage you to try making it for your next family dinner or gathering—it’s a wonderful way to share comfort and joy with others.

Vegan Red Beans and Rice

The ultimate comfort food, Vegan Red Beans and Rice offers a delightful blend of spices and hearty beans for a warm, filling meal. Perfect for any occasion, this easy recipe will leave you craving more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• Skillet
• Blender
• Large Pot
• Instant Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 4 tablespoons olive oil or avocado oil divided
• 2 cups celery diced (about 3 stalks)
• 1 each yellow onion diced
• 1 each green bell pepper diced
• 3 cloves garlic minced
• 1 pound dried red kidney beans rinsed, picked through, and soaked for 8 hours
• 8 cups water
• 1/4 inch strip of kombu optional
• 4 each dried bay leaves
• 2 teaspoons dried thyme
• 1-2 each vegetable bouillon cubes
• 3 teaspoons smoked paprika
• 1 teaspoon liquid smoke plus more to taste if desired
• 1 teaspoon cajun or creole seasoning (homemade recipe here) plus more seasoning blend if yours doesn't contain salt
• 2 cups rice white or brown
• 4 each vegan sausages sliced; (homemade or use Field Roast Smoked Apple Sausage or your favorite brand)
• 1 cup parsley chopped

Instructions

 

• Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. If you're oil-free, you can substitute with 3-4 tablespoons of water. Once the oil is shimmering, it’s time to add the fresh vegetables.
• Add the celery, yellow onion, green bell pepper, and garlic to the pot, along with a generous pinch of salt. Sauté these veggies for about 4 to 6 minutes, or until the onions become tender and translucent. This step builds the flavor foundation for your dish.
• Now, it’s time to introduce the pre-soaked red kidney beans to the pot. Pour in 8 cups of water as well, which will create a lovely broth for the beans to cook in. The beans should be completely submerged.
• Raise the heat to high and bring the mixture to a lively boil. Once boiling, stir in the kombu, bay leaves, and thyme. This combination of flavors will enrich the dish.
• Reduce the heat to medium-low, allowing the water to come to a gentle simmer. Cover the pot and let it cook uncovered for about 90 minutes. Keep an eye on the beans during this time, skimming off any foam that forms on the top and adding more water if necessary to keep the beans submerged.
• While the beans are cooking, prepare the rice according to the package instructions. This will ensure that the rice is fluffy and ready when the beans are done.
• When the rice is almost finished cooking, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced vegan sausages and cook, stirring frequently, for about 5 to 7 minutes, or until the sausage is golden brown and slightly crispy.
• Check a few beans for doneness at the end of the cooking time. They should be tender and easy to chew. If not quite there, let them simmer for additional time. Once they’re ready, remove the pot from heat.
• Stir in the bouillon cubes, smoked paprika, liquid smoke, and cajun seasoning. Taste and adjust the seasonings as needed, perhaps adding a second bouillon cube if you prefer a bolder flavor.
• Finally, fold in the cooked vegan sausage with the beans. Serve the red beans over the rice, garnishing with chopped parsley. Enjoy your warm bowl of Vegan Red Beans and Rice!

Notes

• Tip 1: Allow the Vegan Red Beans and Rice to cool to room temperature before transferring to an airtight container. It can be refrigerated for 4 to 5 days.
• Tip 2: To store leftovers, place them in a freezer-safe container for up to 2 to 3 months. Thaw in the refrigerator overnight before reheating.
• Tip 3: If you love heat, feel free to increase the amount of cajun seasoning or add cayenne pepper to spice things up!
• Tip 4: Experiment with different vegetables like carrots or spinach for added nutrition and flavor.
• Tip 5: Serve with a slice of crusty bread or a refreshing salad to make it a complete meal.
• Tip 6: Adjust cooking time as needed based on the age of your beans; older beans may require a longer cooking time.

Keyword easy vegan recipes, healthy comfort food, plant-based meals, Vegan Red Beans and Rice

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.