Vegan Red Beans and Rice One Pot 30 Minutes. 15g Fiber.

Onion, bell pepper sauté 5 minutes, garlic follows for 30 seconds. Smoked paprika, thyme, and cayenne bloom in the oil for 1 minute before any liquid goes in. Soaked beans and broth simmer until tender, then raw rice stirs in for 20 minutes, covered, until the liquid is absorbed. Best eaten fresh the same day, but reheats on the stove with a splash of broth.

Why this Vegan Red Beans & Rice works

Measure the broth carefully; the beans release starch as they cook, and the dish thickens on its own without extra liquid. Bloom the spices for the full minute before the broth goes in, or they taste raw instead of deep and warm. When the rice is fluffy and no liquid pools at the bottom, it is done.

What goes in

• 1 cup dried red beans
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 2 cups vegetable broth
• 1 cup long-grain rice
• Salt and pepper to taste

The dried red beans do the most work here, thickening the dish while providing a hearty texture.

How it comes together

1. Soak the beans: Place the beans in a bowl and cover with water, letting them soak overnight. This softens them, making them cook evenly.
2. Heat the oil: In a large pot, heat the vegetable oil over medium heat until shimmering. This helps to sauté the vegetables properly.
3. Sauté the vegetables: Add the onion, garlic, and bell pepper, cooking until softened and fragrant, about 5 minutes. This step builds a solid flavor base for your dish.
4. Add spices: Stir in the smoked paprika, thyme, and cayenne, letting them bloom for about a minute. This step releases the oils from the spices, intensifying their flavor.
5. Combine beans and broth: Add soaked beans and vegetable broth to the pot, bringing the mixture to a simmer. This cooks the beans thoroughly while integrating flavors.
6. Cook the rice: Once the beans are tender, add the rice, salt, and pepper. There will be about 3 cups of liquid altogether, so ensure the rice has enough moisture to absorb. Cook until the rice is fluffy, about 20 minutes.
7. Check the texture: The dish is done when the rice is tender and has absorbed most of the liquid. Look for a creamy consistency.

Servings and nutrition

• Servings: 4
• Calories: 350
• Protein: 12g
• Carbs: 60g
• Fat: 9g
• Fiber: 15g

These are estimates. Exact values depend on specific brands and portion sizes.

Time and temp

• Soak the beans: 8 hours at room temperature — they will soften.
• Sauté vegetables: 5-6 minutes at medium heat; they should be tender.
• Combine and simmer: 15-20 minutes at medium heat — beans should be tender.
• Cook the rice: 20 minutes at low heat — rice is fluffy and tender.

Total: 30 minutes.

The biggest timing mistake is not letting the beans soak long enough.

What goes wrong

• Mistake: Not soaking the beans. Result: The beans remain hard and take longer to cook. Fix: Always soak overnight for even cooking. Signal: They’ve softened and are easy to mash.
• Mistake: Using pre-shredded vegetables. Result: They may not sauté well, becoming mushy instead. Fix: Always dice fresh ingredients. Signal: They should be soft and fragrant after sautéing.
• Mistake: Adding too much liquid too fast. Result: The texture becomes watery. Fix: Add broth gradually, checking for consistency. Signal: The mixture should be thick and creamy.

Swaps that don’t break it

• Red beans to black beans: A little different in taste but still works well, cook time remains the same.
• Cayenne pepper to chili powder: Offers a mellow heat, adjust quantity to taste.
• Vegetable broth to water: This may reduce flavor intensity, but it’s a quick substitute if needed.

Try these variations when you want to mix it up while keeping the essence of the dish intact.

Serving

• Cornbread: It adds a nice texture contrast and is perfect for soaking up the bean mixture.
• Collard greens: Their bitterness works well with the dish’s savory notes, balancing flavors.
• Hot sauce: A splash brightens the dish, adding a refreshing kick to each bite.

The pairing of cornbread and vegan red beans and rice completes the meal perfectly, enhancing both texture and taste.

Storing leftovers

Best eaten fresh the same day, but reheats on the stove with a splash of broth if needed — the rice softens.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Not recommended, as the rice becomes grainy.
• Next day: The dish will thicken as it sits, so add a little broth when reheating.

The flavors continue to improve overnight.

One last thing

Cooking the beans thoroughly is crucial for achieving the desired texture in vegan red beans and rice. Next time, consider adding a splash of vinegar for brightness. This dish is perfect for the hectic evenings when you need something quick yet satisfying after a day of activities.

Questions about this recipe

Can I make vegan red beans and rice ahead of time?

You can prepare the beans and vegetables in advance, storing them separately. Combine and cook when ready to serve.

How long does vegan red beans and rice keep in the fridge?

Stored in an airtight container, it lasts about 4 days.

Can you freeze vegan red beans and rice?

Not recommended, since the rice can turn grainy after thawing.

What can I substitute for dried red beans?

You can use canned beans if you’re short on time, but reduce the cooking time, as they need only to heat through.

The texture might not be as creamy compared to dried beans, but they work in a pinch.

Vegan Red Beans & Rice

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• Author: amanda-miller
• Total Time: 510 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and flavorful vegan red beans and rice dish, perfect for a quick and satisfying meal.

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Ingredients

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• 1 cup dried red beans
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 2 cups vegetable broth
• 1 cup long-grain rice
• Salt and pepper to taste

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Instructions

1. Soak the beans overnight by placing them in a bowl and covering with water.
2. Heat the vegetable oil in a large pot over medium heat until shimmering.
3. Sauté the onion, garlic, and bell pepper for about 5 minutes until softened.
4. Add the smoked paprika, thyme, and cayenne, letting them bloom for about 1 minute.
5. Combine the soaked beans and vegetable broth in the pot, bringing to a simmer.
6. Cook the rice by adding it along with salt and pepper, and simmer until the rice is fluffy, about 20 minutes.
7. Check the dish; it’s done when the rice is tender and has absorbed most of the liquid.

Notes

Best eaten fresh the same day, but reheats well on the stove with a splash of broth. The flavors improve overnight.

• Prep Time: 480 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 15g
• Protein: 12g
• Cholesterol: 0mg