This vegan red beans and rice recipe is made with pantry staples (most of which you probably have on hand). Even without meat, this dish is loaded with flavor and super filling.
With what’s going on in the world right now, we’re all looking for pantry staple recipes and I figured now would be a great time to share a recipe that uses two ingredients you probably already have in your pantry: rice and beans!
I’ll let you in on a little secret… I could live off variations of rice and beans. Rice and lentils, quinoa and black beans, throw an egg on top and you’ve really outdone yourself. It’s such a simple meal, but really does leave me satisfied!
Are Beans + Rice Healthy?
Some of you are probably wondering, are beans and rice a full meal? Is this considered healthy? Yes! Let’s chat about the health benefits of red kidney beans (since that’s what we’re using for this recipe). Kidney beans are rich in carbohydrates and fiber, as well as protein. While they do have less protein than meat, they’re still a great plant-based protein option (and budget friendly!). They’re also packed with vitamins and minerals like folate, potassium, iron and vitamin K. Kidney beans help stabilize blood sugar so they’re a great addition for people with diabetes as well.
If you want to up the protein of this meal you can absolutely add meat! I’ve added sliced andouille chicken sausage to this dish and it was delicious.
Okay now for the recipe…
Here’s What You Need:
red kidney beans – I cooked the red kidney beans for this recipe in my pressure cooker, but you can definitely also use canned red kidney beans for speedier prep.
vegetables – yellow onion, celery, green bell pepper, carrots and garlic.
vegetable broth
cooked rice – use your favorite rice or whatever you have on hand! White, brown, cauliflower… they all work.
olive oil
red wine vinegar
seasonings and spices – bay leaf, paprika, thyme, oregano, onion powder, garlic powder, crushed red pepper, sea salt and pepper.
How to Make Beans and Rice
As you might have noticed from the ingredient list, this isn’t just plain beans and rice. This dish is packed with flavor thanks to the vegetables and seasoning!
You’ll start by cooking your beans (if you aren’t using canned) and cooking your rice. I soaked the red beans overnight and then cooked them in my pressure cooker.
Now it’s time for the beans! Mash 1/2 cup of the beans with a fork and then add the mashed beans, whole beans and vegetable broth to the skillet with the vegetable mixture. Bring the mixture to a simmer and cook until the vegetables are tender. If needed, you can add more vegetable broth to thin the mixture out.
Lastly, it’s assembly time! Add rice to a bowl and top with the bean mixture. Sprinkle with fresh parsley and enjoy!
This meal is so easy and cozy. I can’t wait for you to try it.
This vegan red beans and rice recipe is made with pantry staples (most of which you probably have on hand). Even without meat, this dish is loaded with flavor and super filling.
3cupscooked red kidney beans, drained and rinsed if using canned
1cupvegetable broth + more if needed
cooked rice, for serving
fresh flat-leaf parsley, for garnish
Instructions
Heat a large nonstick skillet over medium-high. Add oil. Once hot, add your onion, celery, bell pepper, carrot and garlic. Cook until onion is translucent and mixture is fragrant, about 10 minutes. Add in bay leaf, paprika, thyme, oregano, onion powder, garlic powder, sea salt, pepper and crushed red pepper. Toss to combine and then add red wine vinegar to the pan. Reduce heat.
While veggies are cooking, mash 1/2 cup of the red beans with a fork.
Add mashed beans, remaining 2 1/2 cups whole beans and vegetable broth to the pan. Bring mixture to a simmer and cook for about 8 minutes or until vegetables are tender, stirring occasionally. If mixture seems too thick, add a splash of more vegetable broth to thin it out a bit. Taste and season with additional salt and pepper, if needed.
Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.
Found this while looking for what to make with red beans tonight. It was so delicious, thank you, will make again! I followed the recipe exactly but also added pink beans since I had some on hand and wanted to stretch it a bit since this was so good.
What a wonderful Louisiana Creole red beans & rice recipe. My husband and friend raved about this dish. Layers of flavors to satisfy your palate.I finished it in an instant pot for 15 minutes (pressure cooker) which made the beans so tender. Will certainly make this dish again.
Ahh yay, this makes me so happy to hear, Shawn!! I’m so glad this recipe was a hit. Thanks for coming back to leave a comment + star rating and for sharing how you made it in the instant pot. It’s super helpful for other readers, so I appreciate it!
Delicious! Loved that it has all the extra veggies in it, I’m always looking for ways to get more a I’m not a big fan of vegetables and this was easy and tasty!
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Found this while looking for what to make with red beans tonight. It was so delicious, thank you, will make again! I followed the recipe exactly but also added pink beans since I had some on hand and wanted to stretch it a bit since this was so good.
So glad you loved this recipe, Margaret! Thanks for coming back to leave a comment + review. I so appreciate it!
What a wonderful Louisiana Creole red beans & rice recipe. My husband and friend raved about this dish. Layers of flavors to satisfy your palate.I finished it in an instant pot for 15 minutes (pressure cooker) which made the beans so tender. Will certainly make this dish again.
Ahh yay, this makes me so happy to hear, Shawn!! I’m so glad this recipe was a hit. Thanks for coming back to leave a comment + star rating and for sharing how you made it in the instant pot. It’s super helpful for other readers, so I appreciate it!
Delicious! Loved that it has all the extra veggies in it, I’m always looking for ways to get more a I’m not a big fan of vegetables and this was easy and tasty!
This came out absolutely delicious!
Really good recipe. Especially since I’ve just started eating vegan. Easy and simple. Will do again.
I’m so glad you enjoyed this recipe, Nicole! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. 🙂