Best Vegetarian Red Beans and Rice Recipe Ever Made

If you’re searching for a hearty, comforting, and downright delicious meal that’s entirely vegetarian, look no further than this best vegetarian red beans and rice recipe ever. This classic Southern dish, traditionally made with meat, gets a fresh and flavorful makeover using wholesome vegetables and aromatic spices.

It’s perfect for cozy weeknight dinners or meal prepping for the week ahead. The combination of tender red beans cooked to perfection and fluffy rice creates a satisfying texture that will have everyone asking for seconds.

Plus, it’s packed with plant-based protein, fiber, and essential nutrients, making it as nutritious as it is tasty.

Whether you’re a longtime vegetarian or just looking to incorporate more meatless meals into your diet, this recipe is simple enough for beginners but flavorful enough to impress even seasoned cooks. Get ready for a bowlful of soul-warming goodness that’s bursting with Cajun-inspired spices and vibrant colors.

Let’s dive into why this recipe should be your next go-to comfort food.

Why You’ll Love This Recipe

This vegetarian red beans and rice recipe is a celebration of bold flavors and wholesome ingredients. Here’s why it stands out:

• Rich and smoky flavor: The secret blend of smoked paprika, cumin, and cayenne pepper gives an authentic Cajun taste without any meat.
• Protein-packed and nutritious: Red beans provide a great source of plant-based protein and fiber, keeping you full and energized.
• Easy to make: Using pantry staples and simple steps, this recipe is perfect for busy cooks who want a homemade meal fast.
• Versatile: Customize it with your favorite vegetables or add a splash of hot sauce for extra kick.
• Vegetarian and vegan-friendly: Made without any animal products, it fits a variety of dietary preferences.

Ingredients

• 1 cup dried red kidney beans (or 2 cans, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• 1 cup long-grain white rice
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon soy sauce or tamari (optional, for depth of flavor)
• Hot sauce for serving (optional)

Equipment

• Large pot or Dutch oven for cooking beans and vegetables
• Medium saucepan for cooking rice
• Colander or sieve (if using canned beans)
• Cutting board and sharp knife
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Small bowl for soaking beans (if using dried)

Instructions

1. Prepare the beans: If using dried beans, rinse them thoroughly and soak in cold water for at least 6 hours or overnight. Drain and rinse again before cooking. If using canned, skip this step.
2. Cook the beans: In a large pot or Dutch oven, add the soaked beans and cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until beans are tender but not mushy. Drain and set aside. If using canned beans, simply rinse and drain.
3. Sauté the vegetables: In the same pot, heat the olive oil over medium heat. Add onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add spices: Stir in smoked paprika, cumin, cayenne pepper, thyme, and bay leaf. Cook for 1-2 minutes to toast the spices and enhance their flavors.
5. Combine beans and broth: Return the cooked or canned beans to the pot. Pour in the vegetable broth and add soy sauce if using. Stir well, bring to a simmer, and let it cook uncovered for 20-25 minutes, allowing the flavors to meld and the mixture to thicken slightly.
6. Cook the rice: While the beans simmer, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until rice is fluffy and tender.
7. Season and finish: Taste the beans and season with salt and black pepper as needed. Remove the bay leaf. If the mixture is too thick, add a splash of water or broth.
8. Serve: Spoon the cooked rice onto plates or bowls, ladle the red beans mixture over the top, and garnish with fresh parsley. Add hot sauce if desired for an extra punch.

Tips & Variations

“Use canned beans to save time, but cooking dried beans yourself results in better texture and flavor.”

• Make it vegan: This recipe is naturally vegan, but double-check your broth for animal products.
• Add vegetables: Throw in diced tomatoes, corn kernels, or chopped kale towards the end of cooking for extra nutrition and color.
• Use brown rice or quinoa: For a healthier twist, swap white rice with brown rice or quinoa, adjusting cooking times accordingly.
• Spice it up: Increase cayenne pepper or add a diced jalapeño for more heat.
• Smoky depth: Add a splash of liquid smoke or smoked sea salt for a deeper smoky flavor if you want to mimic traditional smoked sausage.

Nutrition Facts

*Daily Value based on a 2,000 calorie diet.

Serving Suggestions

This vegetarian red beans and rice dish is a complete meal on its own but pairs wonderfully with a few sides and toppings to elevate your dining experience:

• Serve with a crisp green salad tossed in a light vinaigrette for freshness.
• Top with sliced avocado or a dollop of sour cream or Greek yogurt for creaminess.
• Warm cornbread or crusty bread rounds out the meal perfectly.
• For a Southern flair, add pickled okra or a side of collard greens.
• Pair with a refreshing drink like iced tea or try a sweet treat such as the Cinnamon Pecan Ice Cream Recipe for dessert.

Conclusion

This vegetarian red beans and rice recipe is a true crowd-pleaser that brings together simple ingredients and big flavors in one satisfying dish. The combination of smoky spices, tender beans, and fluffy rice creates a comforting meal perfect for any time of year.

Whether you’re cooking for family, friends, or yourself, this recipe will quickly become a staple in your kitchen. It’s budget-friendly, easy to prepare, and packed with nutrients, making it a fantastic choice for anyone embracing a plant-based lifestyle.

Don’t forget to explore more delicious recipes like the Classico Sun Dried Tomato Alfredo Sauce Recipe or the indulgent Chocolate Heaven Cake Recipe for your next culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegetarian Red Beans and Rice Recipe Ever”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian twist on the classic red beans and rice. Packed with spices and plant-based protein, perfect for a comforting meal.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup dried red kidney beans, soaked overnight”, “1 tablespoon olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “1 green bell pepper, diced”, “2 celery stalks, diced”, “1 teaspoon smoked paprika”, “1 teaspoon dried thyme”, “1/2 teaspoon cayenne pepper”, “1/2 teaspoon black pepper”, “1 teaspoon salt”, “4 cups vegetable broth”, “2 cups cooked white rice”, “2 green onions, sliced (optional garnish)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain and rinse soaked red beans.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, bell pepper, celery, and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add spices and cook for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add beans and vegetable broth; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 40 minutes or until beans are tender.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Serve beans over cooked white rice and garnish with green onions.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “18 g”, “fatContent”: “5 g”, “carbohydrateContent”: “60 g”}}