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A close-up of veggie red beans and rice in a bowl.
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4.77 from 122 votes

Vegan Red Beans and Rice

These vegan red beans and rice are just as flavorful and filling as the classic pork version, but contain no animal products.
Prep Time1 day
Cook Time3 hours
Total Time1 day 3 hours
Course: Dinner, Main Course
Cuisine: American, Southern
Total Cost: $7.40 recipe / $1.23 serving
Servings: 6 to 8 servings (about 10 cups total)
Calories: 519.68kcal
Author: Beth Moncel

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 medium yellow onion $0.52
  • 1 medium bell pepper $0.97
  • 4 stalks celery $0.50
  • 4 cloves garlic $0.32
  • 1 lb dry red beans $1.59
  • 6 cups vegetable broth $0.78
  • 1 tsp thyme $0.10
  • 1 tsp oregano $0.10
  • 1 whole bay leaf $0.15
  • 1/2 Tbsp smoked paprika $0.15
  • pepper freshly cracked (about 10-15 cranks of a pepper mill), $0.05
  • pinch cayenne pepper $0.02
  • 6 cups cooked rice $1.04
  • 1 bunch green onions sliced, $0.79

Instructions

  • The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night.
  • When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).
  • Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.
  • Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.
  • After two hours (or longer if desired) the beans should be soft and tender. Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken.
  • To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon brand soup base to make my broth.

Nutrition

Serving: 10Cups | Calories: 519.68kcal | Carbohydrates: 96.27g | Protein: 21.55g | Fat: 6.2g | Sodium: 1665.82mg | Fiber: 16.67g