Try this Vegan Red Beans And Rice recipe for a vegan-friendly, protein-rich dish that’s as delicious as it is filling!
Ah, New Orleans—the land of Cajun food, Mardi Gras, and beignets. What’s not to love? Although I’ve never had the pleasure of visiting myself, my friends from New Orleans have introduced me to their city’s most famous dishes on more than one occasion. From Café du Monde’s beignets to gumbo and jambalaya, I’ve managed to sample a wide range of New Orleans cuisine. One of my very favorite dishes to date has been red beans and rice, a staple of this famous city’s classic dining culture.
Many versions of red beans and rice incorporate ham hocks, pork, or other meat-heavy additions. This vegan-friendly version of the famous dish loses the meat without sacrificing flavor. Each bite is brimming with the comforting flavors of garlic, thyme, oregano, paprika, and cayenne pepper. Fresh ingredients like yellow onions and green bell peppers add a pop of color to this filling dish.
If you’re looking for a dish to serve at your next potluck or work event, this red beans and rice recipe may be just what you need!
Give it a twist!
Sure, this recipe has plenty of flavor as is, but there are ways to make it even more delicious. Personally, I love heat and will not shy away from sautéing a red chili pepper along with the vegetables in step two. Sometimes I’ll add a tablespoon or two of tomato purée to give the dish a richer flavor. And though it’s not very traditional, the addition of corn gives the dish a touch of color and sweetness. Finally, if you’re looking to add even more fiber to this meal, consider serving it with brown rice.
How do I store leftovers?
To store leftover red beans and rice, simply transfer any remainders to an airtight container and refrigerate for up to 5 days. You can also freeze your leftovers in an airtight container for up to 3 months. If you do choose to freeze your red beans and rice, I recommend freezing the rice and beans separately for easier reheating. To thaw from frozen, place the containers in the fridge overnight and reheat the dish on the stovetop the next day. You can also reheat your leftovers in the microwave.
Serving suggestions
A bowl of red beans and rice pairs beautifully with a dollop of Vegan Sour Cream (keeping with the vegan theme) or Greek Yogurt, much like a good chili. To get the full Southern experience, you could serve this dish alongside Collard Greens or Beet Greens and either Vegan Cornbread or Buttermilk Biscuits. You can even brighten your plate with a smattering of Pickled Red Onions if you choose! In addition to being delicious, this red beans and rice recipe works well alongside a number of different main and side dishes. Feel free to experiment with serving it with different dishes until you land on the perfect combination for you.
Ingredients
- 1 pound dry red kidney beans soaked overnight
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 4 stalks celery diced
- 3 cloves garlic minced
- 5 1/2 cups vegetable broth plus more if needed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh lime juice to taste, optional
- 6 cups cooked rice
- Chopped green onions for garnish
Instructions
- Drain and rinse the soaked beans. Set them aside to use in the recipe.
- Heat olive oil in a large pot over medium heat. Add the yellow onion, green bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are soft.
- Add the soaked beans along with the vegetable broth, dried thyme, dried oregano, bay leaves, smoked paprika, and cayenne pepper.
- Bring the mixture to a boil. Lower the heat and simmer gently for 2 hours until the beans are very tender. You can also mash a portion of your beans against the side of the pot to create a thicker, creamier texture.
- Season the beans with salt, black pepper, and a spritz of lime juice (if using).
- Spoon the red beans over 6 cups of freshly cooked rice. Garnish with chopped green onions and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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