Vegan White Beans and Rice

A closeup of white beans and rice in a bowl topped with veggie sausage.

Vegan White Beans and Rice

Think of this recipe as a hug in a bowl. It turns pantry staples into a smoky, velvety masterpiece that’s ready in 30 minutes. It's comfort food for the soul, minus the Sunday-afternoon effort.

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings servings

Calories 255kcal

Author Marly McMillen

Ingredients

2 cups vegan sausage (crumbled or sliced)
1 tablespoon olive oil
1 cup chopped onions peeled and chopped
3 teaspoons garlic cloves peeled and minced
1 cup vegetable broth
1 teaspoon soy sauce
1 tablespoon cornstarch
2 15 oz cans white beans (navy, cannelini), drained and rinsed (or 3 1/2 cups cooked white beans)
1 teaspoon dried thyme
1 teaspoon smoked paprika
2 medium bay leaves
salt and pepper to taste
2 cups cooked rice (see notes)

Cups - Metric

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Instructions

Brown the Sausage: Heat a splash of oil in your large skillet. Add the sliced vegan sausage and cook until browned and crispy on the edges
2 cups vegan sausage
Sauté the Aromatics: In that same skillet (don't wash it!), add the onions. If the pan looks dry, add another teaspoon of olive oil. Sauté until translucent, then hit it with the garlic.
1 tablespoon olive oil, 1 cup chopped onions, 3 teaspoons garlic cloves
The Simmer: Whisk your broth-cornstarch mixture and pour it in, scraping up any browned bits from the sausage. Add the beans, spices, and your already-cooked rice.
1 cup vegetable broth, 1 teaspoon soy sauce, 1 tablespoon cornstarch, 2 15 oz cans white beans, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 2 medium bay leaves, salt and pepper to taste
Combine: Once the sauce is velvety, fold that crispy sausage back in.
Prepare the Rice: If using pre-cooked rice, heat it according to package instructions until steaming. If using leftovers, a quick splash of water in the microwave works wonders.
2 cups cooked rice
Combine and Serve: Remove bay leaves and discard. Fluff the cooked rice with a fork and serve it onto plates. Spoon the white bean mixture over the rice. Garnish with freshly chopped parsley if desired.

Notes

The Rice Situation:

To keep this a true one-skillet meal, use pre-cooked rice. You can find high-quality frozen brown or white rice at most grocers, or those shelf-stable 90-second pouches (they are a total lifesaver). If you prefer to make yours from scratch, I have a guide on how to make perfect brown rice that you can prep ahead of time.

The "Silky" Secret:

If you like your beans and rice extra saucy, feel free to add a "heaping" tablespoon of cornstarch instead of a level one. It ensures every grain of rice is coated in that savory, smoky glaze.

Reheating Magic:

This dish is even better the next day! For easy storage, you can absolutely mix the leftover beans and rice together in one airtight container. Just remember: the rice will act like a sponge in the fridge. When reheating, add a splash of vegetable broth to "wake up" the sauce and bring back that velvety texture.

Bay Leaf Reminder:

Don't forget to fish out those two bay leaves before serving! They’ve done their job once the simmering is over.

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