Vegan Red Beans and Rice

Rice and beans have fed people for centuries, and it’s easy to see why. They’re cheap, nutritious, filling and fast. In the U.S., the combo became a southern staple as busy, budget-conscious cooks flavored red beans and rice with the ham bone left from Sunday dinner (though some versions use smoked sausage). But truth be told, you don’t need meat. Vegan beans and rice is just as fulfilling and delicious as the classic, and maybe even better for you.

Legumes are the backbone of plant-based diet recipes, so red beans and rice fit right in. Cajun seasoning, tomato paste, garlic, and the Cajun holy trinity of onion, green bell pepper and celery make every bite of this vegan red beans and rice recipe flavorful—and ideal for a meatless Monday.

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Vegan Red Beans and Rice Ingredients

• Dried red beans: Red beans are smaller and rounder than red kidney beans, with a milder flavor. But you can use either. Soak the dried beans so they keep their shape, then cook them with the other ingredients to absorb the key flavors.
• Aromatic vegetables: Like many traditional southern recipes, this one starts with onion, green bell pepper and celery sauteed in oil. The combination, known as the holy trinity, is essential in Cajun cooking.
• Tomato paste: Made by cooking down tomato pulp until most of the natural water content disappears, tomato paste has a more concentrated flavor than tomato sauce. It freezes well, too! Pop open a low-sodium can for this recipe, then dole out the leftovers in tablespoon-sized portions on a tray and freeze them for later use.
• Garlic: This aromatic gives red beans and rice one of its essential flavors. Don’t hesitate to amp up the garlic for this vegan recipe.
• Seasonings: When you remove the traditional recipe’s pork fat, the seasonings become even more essential. A blend of Cajun seasoning, salt, paprika, thyme and bay leaf cooks evenly so the red beans and rice stay pleasingly flavorful.
• Vegetable broth: To keep the dish vegan, use vegetable broth rather than chicken stock. Make vegetable broth at home for the most flavor.
• Cooked rice: Simple steamed rice is so essential to this recipe that it’s always part of the name. There are many ways to make rice fluffy with distinct grains that don’t clump.
• Garnishes: Hot pepper and sliced green onions add heat, flavor, bonus color and a snappy texture.

Directions

Step 1: Soak the beans

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Rinse and sort the beans. Soak them according to the package directions.

Editor’s Tip: Soaking beans helps them cook faster, makes them easier to digest and affects their texture. Beans soaked in cold water overnight are more likely to stay intact, without splitting their skins, than ones that have been quick-soaked in warm water or not soaked at all before cooking.

Step 2: Saute the aromatics

In a large Dutch oven, heat the oil over medium heat. Stir in the onion, bell pepper and celery, and cook them until they’re tender, four to five minutes.

Step 3: Add the seasonings and beans

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Stir in the tomato paste, garlic, Cajun seasoning, salt, paprika and thyme, and then cook one minute longer.

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Add the beans, broth and bay leaves and bring them to a boil.

Step 4: Simmer gently

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Reduce the heat to a gentle simmer and cover the pot. Cook until the beans are tender, 2 hours to 2 hours and 30 minutes, stirring occasionally. Discard the bay leaves.

Step 4: Serve with rice

Serve the red beans and sauce over hot, cooked rice. Garnish with hot sauce and green onions, if desired.

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Vegan Red Beans and Rice Variations

• Give it umami: Give this vegan red beans and rice recipe some extra umami by replacing the salt with soy sauce or stirring in some crumbled sun-dried tomatoes.
• Intensify the flavors: Cajun seasoning is often heavy on peppers, garlic and salt. Enhance this blend with 1/2 teaspoon each of ground coriander and cumin, stir several tablespoons of lime juice at the end, or serve lime wedges on the side.
• Perk up the vegetables: Other aromatic vegetables work well in this dish. Add chopped carrot when you saute the Cajun holy trinity or use it instead of the celery for a slightly sweeter base.

How to Store Vegan Red Beans and Rice

Store vegan red beans in their sauce separately from the cooked rice so the rice doesn’t turn to soggy mush. Dense beans take time to cool, so spread them out in a shallow container to speed up the process. Once they’re at room temperature, pack them in an airtight container and refrigerate. Do the same with the rice once it’s cool to the touch. Break apart the individual grains and put them in a container with plenty of room, rather than packing them in tightly, so that they’re easier to separate when it’s time to reheat them.

How long does vegan red beans and rice last?

Vegan red beans and rice lasts three to four days in the fridge. Store the beans and rice separately for the best results.

Can you freeze vegan red beans and rice?

Vegan red beans and rice freeze well when kept separate. Cool the beans as you would for fridge storage, first in a shallow pan and then in airtight containers in the refrigerator. Before freezing leftover rice, spread it on a baking sheet and set it in the fridge until it’s chilled to keep the grains from becoming a solid block. When the rice has cooled, divide it into dinner-sized portions and freeze it in freezer-safe bags or containers for easy thawing; do the same with the beans. Both vegan red beans and cooked rice last for up to a month in the freezer.

How do you reheat vegan red beans and rice?

Start by reheating the red beans. If frozen, let them thaw in the refrigerator overnight. Reheat beans on the stovetop over medium-low heat until they’re warmed through, adding a splash of vegetable broth or water if they’re too thick. Reheat rice on the stovetop or microwave. If you freeze the rice, the microwave works best. Whether refrigerated or frozen, only reheat rice once to keep harmful bacteria at bay.

Vegan Red Beans and Rice Tips

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Can you make vegan red beans and rice in an Instant Pot?

You can make vegan red beans and rice in an Instant Pot, but you must cook them separately. White rice takes the same time to cook in an Instant Pot as on the stove, so you might prefer to cook only the beans under pressure. To cook the beans, use the saute function to cook the vegetables and seasonings, then combine the soaked beans and other ingredients in the pressure cooker. Let it run on high for 30 minutes and then quick-release the pressure, or cook for just 20 minutes and let the pressure release naturally.

How do you make vegan red beans and rice in a slow cooker?

To cook vegan red beans in a slow cooker, first cook the vegetables and spices in a skillet. Then dump everything, including the soaked beans, into a 6-quart (or larger) slow cooker. Cook the vegan red beans first on high heat to get everything bubbly and then on low heat until tender, as you would for slow-cooker pinto beans. Steam some rice just before serving.

What can you serve with vegan red beans and rice?

Vegan red beans and rice is a meal on its own, so all you need is cornbread or thick slices of crusty French bread to scoop up the beans. The one-bowl main dish does pair nicely with a light side salad. You could also serve green beans and tomatoes and roasted okra.

For a different twist, serve the bean-and-rice combo as a side dish for a meaty main event, like Cajun catfish or fried pork chops. Use these southern fried chicken tips, and then put a piece of your crispy creation on top of each rice-and-bean bowl. Round out the meal with slices of sweet potato cake.