Canned Red Beans And Rice Recipe Vegetarian Made Easy

Red beans and rice is a classic, comforting dish that’s beloved in many cultures, especially in Southern and Creole cooking. This vegetarian version, made with canned red beans, is not only quick and easy but also packed with flavor and nutrition.

Whether you’re a busy professional looking for a wholesome weeknight dinner or a vegetarian seeking a hearty, protein-rich meal, this recipe fits the bill perfectly. Using canned beans cuts down your cooking time significantly while still maintaining that rich, smoky, and savory taste you expect from red beans and rice.

In just under 30 minutes, you can have a satisfying bowl of this vibrant dish that’s great for meal prep or feeding a crowd. Plus, it’s highly adaptable to your pantry staples and flavor preferences.

Let’s dive into this delicious vegetarian canned red beans and rice recipe that will soon become a staple in your kitchen!

Why You’ll Love This Recipe

This vegetarian canned red beans and rice recipe is a fantastic way to enjoy a classic comfort food without the fuss of soaking and cooking dry beans. The use of canned beans saves you time and effort, making it perfect for busy days.

Flavor-packed with a blend of Cajun spices, garlic, onions, and bell peppers, this recipe bursts with authentic Southern charm. It’s also incredibly versatile — you can easily adjust the heat level or add your favorite veggies.

Not only is it vegetarian and wholesome, but it’s also budget-friendly and freezer-friendly, making it a great option for meal planning. It’s a filling, nutritious dish that combines protein, fiber, and whole grains all in one bowl.

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 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground cumin
• 2 cups vegetable broth
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (optional, for garnish)

Equipment

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

Instructions

1. Prepare the rice: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Sauté the aromatics: While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and diced green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
3. Add garlic and spices: Stir in the minced garlic, smoked paprika, dried thyme, cayenne pepper, and ground cumin. Cook for another 1-2 minutes, stirring frequently to release the spices’ aroma.
4. Incorporate the beans: Add the drained and rinsed red kidney beans to the skillet. Stir well to combine all the ingredients.
5. Simmer the beans: Pour in 1/4 cup of vegetable broth and stir. Reduce the heat to low, cover, and let it simmer for 10 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
6. Season and adjust consistency: Taste and adjust seasoning with salt, black pepper, or additional cayenne pepper if you prefer more heat. If the beans seem too thick, add a splash more broth to reach your desired consistency.
7. Combine rice and beans: Fluff the cooked rice with a fork and gently fold it into the skillet with the beans. Mix until well combined and heated through.
8. Garnish and serve: Transfer to serving bowls and garnish with sliced green onions and chopped fresh parsley for a burst of color and freshness.

Tips & Variations

“For a creamier texture, mash some of the beans with the back of a spoon before folding in the rice.”

• Add more veggies: Toss in diced celery, carrots, or tomatoes when sautéing the onions and peppers for added nutrition and color.
• Spice it up: Use hot sauce or fresh chopped jalapeños for extra heat.
• Smoky flavor: Include a splash of liquid smoke or smoked sausage substitute for a deeper smoky note.
• Use brown rice: Swap white rice for brown rice for a nuttier flavor and more fiber; just adjust cooking times accordingly.
• Make it vegan: Confirm your vegetable broth is vegan, and this recipe is perfect for plant-based diets.

Nutrition Facts

Serving Suggestions

This vegetarian red beans and rice dish pairs wonderfully with a crisp green salad or steamed vegetables like broccoli or collard greens for a balanced, colorful plate. For a Southern twist, serve with cornbread or a side of pickled vegetables like Maple Bourbon Pickles.

Leftovers make excellent filling for stuffed peppers or wraps. You can also top with a dollop of sour cream or avocado slices for creaminess.

For a heartier meal, pair it with some baked tofu or a simple bean salad.

Conclusion

This canned red beans and rice recipe is a fantastic example of how you can enjoy a classic, flavorful dish with minimal prep time and simple ingredients. Its rich blend of spices and wholesome beans makes it a comforting and nutritious meal for vegetarians and meat-eaters alike.

Using canned beans speeds up the process without sacrificing taste, making it a practical go-to recipe for busy weeknights or meal prep.

Remember, the beauty of this dish lies in its versatility — tweak the spice levels, add your favorite vegetables, or swap rice types to make it your own. If you enjoy quick and delicious vegetarian meals, you might also love our Lemon Ricotta Pasta With Arugula Recipe or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Try this recipe today and savor the wonderful flavors of southern comfort made easy and vegetarian. Happy cooking!

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