Canned Red Beans And Rice Recipe Vegan And Delicious Ideas

If you’re looking for a comforting, hearty meal that’s both quick and entirely plant-based, this canned red beans and rice recipe vegan is sure to become a staple in your kitchen. With just a few pantry ingredients and a handful of spices, you can whip up a soulful dish that’s bursting with flavor and texture.

This recipe is perfect for busy weeknights, meal prep, or whenever you crave the rich, smoky taste of traditional red beans and rice – minus the meat and dairy, of course!

One of the best things about this dish is how effortlessly nutritious it is. Red beans provide a satisfying protein punch, while the rice adds comforting carbs to keep you full and energized.

Plus, it’s a wonderful base for customization—add your favorite veggies or spice it up to match your mood. Whether you’re a seasoned vegan or just dabbling in plant-based cooking, this recipe is here to make your weeknight dinners easier and more delicious.

Why You’ll Love This Recipe

This vegan red beans and rice recipe is a perfect blend of convenience and taste. Using canned beans saves you time without sacrificing flavor.

The spices create an authentic Cajun-inspired profile, delivering warmth and depth in every bite.

It’s naturally gluten-free, budget-friendly, and packed with fiber and protein. Plus, it’s a versatile dish that can be served as a main course or a side.

Whether you’re cooking for yourself or feeding a family, it’s a crowd-pleaser that comes together in under 30 minutes.

For those interested in exploring more vegan recipes, check out our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes. Also, if you enjoy hearty comfort food, you might like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Ingredients

• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 cups vegetable broth
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Equipment

• Medium saucepan with lid
• Large skillet or sauté pan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (for rinsing beans)

Instructions

1. Cook the rice: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the 1 cup of long-grain white rice, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered.
2. Sauté the aromatics: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and celery. Cook for about 5-7 minutes until softened.
3. Add garlic and spices: Stir in the minced garlic, smoked paprika, dried thyme, cayenne pepper, ground cumin, black pepper, and salt. Cook for another 1-2 minutes, allowing the spices to release their aroma.
4. Add the beans: Stir in the rinsed and drained red kidney beans. Mix well to coat them with the aromatic mixture. Cook for 3-4 minutes, stirring occasionally.
5. Combine beans and rice: Fluff the cooked rice with a fork and gently fold it into the skillet with the beans and vegetables. Cook together for 2-3 minutes to let the flavors meld.
6. Adjust seasoning: Taste and add more salt or cayenne pepper if desired. If the mixture seems dry, add a splash of vegetable broth or water.
7. Garnish and serve: Remove from heat and garnish with chopped green onions and fresh parsley. Serve warm.

Tips & Variations

“For an extra smoky flavor, try adding a dash of liquid smoke or using smoked paprika.”

• Spice it up: Increase or decrease cayenne pepper to match your heat tolerance.
• Add veggies: Toss in diced tomatoes, okra, or spinach for added nutrition and color.
• Make it creamy: Stir in a splash of coconut milk or vegan sour cream for a richer texture.
• Switch the beans: Cannellini or black beans work well as alternatives.
• Meal prep friendly: This dish stores well in the fridge for up to 4 days and freezes beautifully.

Nutrition Facts

Serving Suggestions

This vegan red beans and rice recipe shines as a standalone meal but also pairs wonderfully with a crisp green salad or steamed greens like collards or kale. For an extra touch of authenticity, serve with hot sauce or vegan sausage slices on the side.

Looking to expand your recipe collection? Explore more flavorful dishes such as the Calypso Rice Recipe or get adventurous with the Cajun Ranch Wing Sauce Recipe for a vegan twist on classic comfort food.

Conclusion

This canned red beans and rice recipe vegan is a delicious, wholesome dish that’s perfect for anyone seeking a quick and nutritious meal. Its simplicity is its charm—minimal ingredients, straightforward steps, and maximum flavor.

Whether you’re new to vegan cooking or a seasoned pro, this recipe brings comfort and satisfaction to your table without the fuss.

By using canned beans and pantry staples, you’ll save time without compromising on taste. Plus, the recipe’s flexibility allows you to make it your own, whether that means dialing up the heat, adding fresh vegetables, or experimenting with different beans.

Give this recipe a try and discover how easy and rewarding plant-based cooking can be!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Canned Red Beans and Rice Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and easy vegan dish using canned red beans and rice, flavored with spices and vegetables. Perfect for a hearty, nutritious meal in under an hour.”, “prepTime”: “PT10M”, “cookTime”: “PT30M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 small onion, diced”, “2 cloves garlic, minced”, “1 bell pepper, diced”, “1 teaspoon smoked paprika”, “1/2 teaspoon cumin”, “1/4 teaspoon cayenne pepper”, “1 can (15 oz) red kidney beans, drained and rinsed”, “1 cup long grain white rice”, “2 cups vegetable broth”, “Salt and black pepper to taste”, “2 tablespoons fresh parsley, chopped (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and bell pepper; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in smoked paprika, cumin, and cayenne pepper; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add rinsed red beans, rice, and vegetable broth; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper; garnish with parsley before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “6 g”, “carbohydrateContent”: “60 g”}}