White Beans and Rice

Ingredients & Substitutions

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’s the deal:

Think of this list as a suggestion, not a subpoena. Feel free to experiment with what works for you!

• Rice – I swear by pre-cooked rice here. It’s fast, high-quality, and delivers perfectly tender rice. This is exactly what you want for a “creamy” vibe. If you’re feeling virtuous, brown rice or quinoa both work here too.
• White Beans – Cannellini or Navy beans are the classic choice because they’re velvety, but Great Northern beans are a fantastic backup.
• The Aromatics – Yellow onion and fresh garlic are non-negotiable for that base layer of flavor. If you’re out of fresh garlic, the jarred stuff is fine—I won’t tell if you won’t.
• Smoked Paprika – This is the backbone of the dish. It provides that deep, “simmered all day” smokiness without the actual work.
• Cornstarch – Our secret weapon. It turns the broth into a silky sauce that clings to the rice.

It gets better:

• Vegan Sausage – This is where you can really make it your own. I love a spicy Italian-style for a kick, but an apple-sage variety adds a lovely sweet-savory note that feels very “Fall in the South.”
• Soy Sauce – It sounds like a curveball, but it adds a hit of umami that makes the beans taste richer. Use Tamari or Coconut Aminos if you’re staying gluten-free.

How to Make Vegan White Beans and Rice

This dish is so creamy and comforting that it’s perfect for any night of the week. But here is the thing about “one-pan” meals: they only work if you follow the right order of operations.

Ready to start?

Step One: The Quick Rice Prep

If you’re using pre-cooked rice pouches, give it a quick fluff or heat it according to the package. If you’re starting from scratch, get that rice simmering now so it’s ready for its starring role later.

Step Two: Sauté the Soul

Heat your olive oil and add those onions. You want them soft and translucent—think “pajama-wearing cozy,” not “browned and crispy.” Stir in the garlic at the last second so it becomes fragrant without turning bitter.

Step Three: The Skillet Symphony

Whisk your broth, soy sauce, and cornstarch together before pouring it in. This prevents those dreaded “cornstarch clumps.” Stir in the beans and spices, then let it simmer.

Look: You’re waiting for the sauce to go from “watery” to “velvety.” This is the part where your kitchen starts to smell like a high-end bistro.

Step Four: The Final Flourish

While the beans are getting happy in the pan, cook up your vegan sausage. Once it’s browned, slice it up and pile it on top of those fluffy clouds of rice and saucy beans. Garnish with parsley if you’re feeling fancy.