Vegan Red Beans and Rice

This vegan red beans and rice recipe could be described as hearty comfort food. Serve this dish with vegan cornbread and topped with a few sliced peppers. You can make those peppers jalapeños if you like some kick.

A bowl of red beans and rice is in the foreground with a plate of cornbread behind it.

I’ve always thought that cooking bean-based recipes from dried beans would be such a hassle. I’ve learned over the last couple of years that nothing could be further from the truth.

What are Red Beans?

Red beans are different than kidney beans. Small red beans are what you’re looking for in this recipe and are easily found in the dried beans section. I love this resource for learning more about the different types of beans.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Dried red beans — You can find these along with the other dried beans. If you’re in a hurry, substitute canned red beans. You’ll need 4 cans.
  • Olive oil
  • Onion
  • Carrots
  • Bell pepper
  • Garlic
  • Seasonings — We’ll use chili powder, turmeric, cayenne pepper, dried thyme, and bay leaves.
  • Liquid Smoke
  • Vegetable broth
  • Stewed tomatoes
  • Textured vegetable protein — You can buy this at health food stores or online. Substitute veggie meat crumbles.
  • Salt + pepper
  • Brown rice — You can use precooked brown rice, instant brown rice, or make your own from scratch.

How to Make Vegan Red Beans and Rice

  1. Soak the red beans in water several hours or overnight. Drain the beans of the soaking water and rinse well.
  2. Cook onions, carrots, and bell peppers in a large pot with oil over medium heat. Cook until veggies are tender, about 5 minutes.
  3. Add garlic and cook for another minute.
  4. Stir in the spices and and cook for about a minute.
  5. Add beans, vegetable broth, and water. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 1 hour.
  6. Stir in the TVP and stewed tomatoes and cook for 15 minutes, until the TVP is tender.
  7. Cook brown rice in a medium pan. Here’s more on how to cook brown rice.
  8. Serve beans with the rice along with your favorite toppings.
Looking down on a pot full of beans and broth with a couple of bay leaves on top.

Marly’s Tips

How will you know the beans are cooked? First, when you stir them, they shouldn’t “ping” against the spoon. The beans should be heavy and thus move more sluggishly and heavy around the pan. Second, remove one of the beans with a spoon and allow it to cool and taste it. The bean should be tender, not chewy or crunchy.

Serving Suggestions

To serve, add a scoop of rice to beans to a bowl. Here are some things you can serve alongside or on top of this tasty recipe:

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 5 days. It can be frozen in a freezer-safe container for up to 2 months.

Cheap Vegan Recipes

Another thing I love about this vegan rice and beans recipe is that it’s cheap! People often have a misconception that vegan diets are expensive.

Here’s a breakdown of costs for this recipe based approximate prices at my local grocery store (Price Chopper):

  • A bag of red beans: $1
  • A bag of brown rice: $1
  • TVP (textured vegetable protein — I found a bag of Bob’s Red Mill TVP in the health food section of my grocery store): $4
  • Remaining ingredients like chopped carrots, onion, garlic and seasonings: $5.

This all comes to around to $11 and creates 8 generous and filling servings. That’s $1.38 per serving. If you ask me, that’s a very a reasonably-priced meal that’s not too difficult to make.

Looking down on a bowl of beans and rice with cornbread beside it. Hot sauce has been drizzled over the top.

More Vegan Stew

Sure, this vegan red beans recipe is amazing, but now you want more vegan stew recipes? Don’t worry, I’ve got you covered. Be sure to try these out:

A bowl of red beans and rice is in the foreground with a plate of cornbread behind it.

Red Beans and Rice

This savory stew is a classic and you'll love this vegan version of Red Beans and Rice. Serve it up with vegan cornbread for the ultimate delicious experience!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Resting time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 371kcal
Author: Marly

Ingredients

  • 2 cups dried red beans 1 bag
  • 1 tablespoon olive oil
  • 1 large onion peeled and chopped
  • 2 cups chopped carrots
  • 1 cup chopped bell pepper (green, yellow, or red)
  • 5 large garlic cloves peeled and minced
  • 2 tablespoons chili powder
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon Liquid Smoke
  • 1 cup water
  • 32 oz vegetable broth (or 5 1/2 cups)
  • 2 medium bay leaves
  • 1 15 oz can stewed tomatoes
  • 2 cups textured vegetable protein
  • salt and pepper to taste
  • 1 cup dry brown rice
  • 2 cups water

Instructions

  • Soak the red beans in 5 – 6 cups of water several hours or overnight. Drain the beans of the soaking water and rinse well. Set aside.
  • In a large pot over medium heat, add olive oil, onions, carrots, bell peppers. Cook until veggies are tender, about 5 minutes. Add garlic and cook for another minute. Stir in the spices and liquid smoke, and cook for about a minute.
  • Add beans, vegetable broth, and water. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 1 hour. Stir in the TVP and stewed tomatoes. Cook for another 10 – 15 minutes, until the TVP is tender.
  • In the meantime, place the brown rice in a medium sauce pan with the water. Bring the water to a boil and then reduce heat to a low simmer and cook covered about 30 – 40 minutes. Add salt and pepper to taste.
  • To serve, add a scoop of rice to beans, along with cornbread and your favorite toppings (like vegan sour cream, vegan yogurt, chopped jalapenos, fresh parsley).

(The products above contain sponsored links to products we use and recommend)

Notes

To cook carrots more quickly, place them in a microwave-safe container and microwave for approximately 2 minutes before transferring them to the pot with the rest of the veggies.
You can find TVP in the health food section of most grocery stores and/or health food stores. Alternatively, feel free to use veggie crumbles.
Nutrition Facts
Red Beans and Rice
Amount Per Serving
Calories 371 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 528mg22%
Potassium 903mg26%
Carbohydrates 62g21%
Fiber 14g56%
Sugar 8g9%
Protein 24g48%
Vitamin A 6777IU136%
Vitamin C 29mg35%
Calcium 150mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

A bowl of beans with rice on the top. The text above it reads: Best Vegan Red Beans and Rice.

7 Responses to Vegan Red Beans and Rice

  1. Avatar thumbnail image for MarlyBev Weidner Reply

    I need this biiiiiig time. BIG TIME.

  2. Avatar thumbnail image for MarlyPaula- bell'alimento Reply

    Absolutely love red beans & rice!

  3. Avatar thumbnail image for MarlyA Kitchen Muse Reply

    I love red beans and rice! This recipe looks delicious and I love the addition of the TVP. I will try soon!

  4. Avatar thumbnail image for MarlyEmma Reply

    Yum yum, this is definitely my kind of comfort food. I always cook my beans from scratch now, it really is no work and I’m saving on added sodium, reducing my environmental impact (can production and recycling), money..and not to mention all those dried beans in their containers look so pretty in my kitchen 🙂
    Oh, could you let me know what size can of tomatoes. I’ve noticed that often our can sizes in the UK differ from US ones. Thank you!

    • Avatar thumbnail image for MarlyMarly

      It was a 15 oz can of stewed tomatoes. Although I have seen some in 14.5 oz cans. And it would be fine to use diced tomatoes too. The options are (not literally) endless!

  5. Avatar thumbnail image for MarlyEmma Reply

    Super, thank you! That is our typical size can of tomatoes in fact. Looking forward to trying this one.

  6. Avatar thumbnail image for MarlyJeanette Reply

    Sounds delicious Marly – looks super hearty and spicy!

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