The Best Vegan Red Beans & Rice

Ingredients

• 1 pound Dry Red Kidney Beans (soaked overnight, drained)
• 1 large Yellow Onion (diced)
• 2 ribs Celery (diced)
• 1 Red Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 3 cloves Garlic (minced)
• 1/4 cup Fresh Parsley (chopped, divided (half for cooking, half for garnish))
• 2 tablespoons Olive Oil (for sautéing)
• 4 cups Vegetable Broth (low‑sodium)
• 1 teaspoon Liquid Smoke (adds smoky flavor)
• 2 Bay Leaves
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
• 2 cups Long Grain White Rice (rinsed)
• 4 cups Water (for cooking rice)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Vegetables

   Dice the yellow onion, celery ribs, red and green bell peppers. Mince the garlic cloves and chop the parsley (reserve half for garnish).

   Time: PT10M

2. Sauté the Aromatics

   Heat olive oil in the large pot over medium heat. Add the onion, celery, and both bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Add Garlic and Spices

   Stir in the minced garlic, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Sauté for another 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Combine Beans and Liquid

   Add the soaked and drained red beans, vegetable broth, liquid smoke, and bay leaves to the pot. Stir to combine.

   Time: PT2M

5. Simmer Covered

   Bring the mixture to a gentle simmer, then cover the pot and let it cook for 1 hour and 30 minutes, stirring occasionally.

   Time: PT1H30M

   Temperature: Low simmer

6. Mash Some Beans and Finish Cooking

   Uncover the pot, use the back of a spoon to smash about ¼ of the beans directly in the pot. Continue to simmer uncovered for 15 minutes to thicken the broth.

   Time: PT15M

   Temperature: Low simmer

7. Cook the Rice

   While the beans finish, rinse the rice until water runs clear. Combine rice and 4 cups water in a rice cooker or second pot, bring to a boil, then reduce heat, cover, and cook for 18 minutes. Remove from heat and let sit 5 minutes.

   Time: PT23M

   Temperature: Boil then low simmer

8. Serve

   Spoon a generous portion of the red beans over a bed of rice. Garnish with the remaining fresh parsley.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

5 g

Fiber

12 g

Ingredient Substitutions

• Instead of Dry Red Kidney Beans: Black beans, Pinto beans
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Celery: Fennel stalks
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Green Bell Pepper: Green zucchini
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Parsley: Cilantro
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Vegetable Broth: Water + bouillon cube, Mushroom broth
• Instead of Liquid Smoke: Smoked paprika (1 tsp)
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Dried Thyme: Herbes de Provence
• Instead of Smoked Paprika: Regular paprika + a dash of liquid smoke
• Instead of Cayenne Pepper: Red pepper flakes (1/4 tsp)
• Instead of Long Grain White Rice: Brown rice, Quinoa
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot (6‑quart)
• Cutting Board
• Chef's Knife
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups and Spoons
• Colander
• Lid for Pot
• Rice Cooker or Second Pot
• Serving Bowl

Critical Steps — Do Not Skip

• Soaking the red beans overnight ensures they cook evenly and reduces cooking time.
• Mashing a portion of the beans after the covered simmer creates the signature creamy texture.
• Do not let the garlic burn during the sauté step; it becomes bitter.

Chef Tips from the Video

• Add a teaspoon of maple syrup for a subtle sweetness that balances the smoky flavor.
• Use a pressure cooker for the beans: 15 minutes at high pressure instead of 1½ hours.
• Finish with a squeeze of fresh lemon juice for brightness.

Troubleshooting

Storage

Refrigerator: Store beans and rice separately in airtight containers for up to 4 days.

Freezer: Cool the bean mixture completely, then freeze in portion‑size bags for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The bean mixture can be made a day ahead; reheat gently on the stove.
• Cooked rice freezes well—portion and freeze for quick meals.

Frequently Asked Questions