I made Vegan Red Beans And Rice that actually tastes like something worth bragging about and will make you rethink boring weeknight meals.

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I’m obsessed with this Vegan Red Beans And Rice because it hits every carry-out craving I pretend I don’t have. I love the way the beans soak up smoky vegan smoked sausage and the snap of a green bell pepper.

It’s messy comfort, not that sappy stuff people talk about. I make it on nights when I want real food that makes me slow down, eat right out of the pot, and feel like I actually cooked something that matters.

Recipes With Red Beans don’t usually look this proud. But this one?

Totally mine. And I want seconds right now.

Ingredients

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Kidney beans, creamy protein that makes it hearty and filling.
Long grain rice, fluffy base that soaks up all the juices.
Vegetable broth, adds savory depth so it’s not flat.
Olive oil, brings silky mouthfeel and helps everything brown.
Yellow onion, sweet backbone that softens and flavors the pot.
Celery, subtle crunch and fresh herbal vibe you’ll appreciate.
Green bell pepper, bright bite and classic Creole texture.
Garlic, punchy aroma that makes it smell like home.
Vegan smoked sausage, smoky protein that keeps it satisfying.
Bay leaves, background earthiness — remove before serving.
Thyme, herbal warmth that ties the vegetables together.
Smoked paprika, smoky depth without overdoing it.
Liquid smoke, optional hit of campfire flavor, use sparingly.
Cayenne pepper, brings heat so it wakes up your palate.
Black pepper, subtle kick that rounds the seasoning.
Kosher salt, balances everything so it doesn’t taste dull.
Tomato paste, adds umami and a hint of acidity.
Green onions, fresh zippy garnish that brightens each bite.
Fresh parsley, herbaceous finish that makes it look fresh.
Basically, the combo’s comfort food you’ll keep coming back to.
Plus, it’s vegan but still hearty enough for meat eaters.

Ingredient Quantities

1 lb dried red kidney beans (soak overnight) or 3 cans (15 oz each) red beans, drained

2 cups long grain white rice, rinsed

6 to 8 cups low sodium vegetable broth (start with 6 and add if needed)

2 tbsp olive oil or neutral oil

1 large yellow onion, finely chopped

3 celery stalks, diced

1 green bell pepper, diced

4 garlic cloves, minced

12 oz vegan smoked sausage or kielbasa style seitan/soy, sliced (or use smoked tempeh)

2 bay leaves

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1 tsp smoked paprika

1 tsp liquid smoke (optional but gives that smoky flavor)

1/2 tsp cayenne pepper, or to taste

1/2 tsp freshly ground black pepper

1 to 2 tsp kosher salt, to taste

1 tbsp tomato paste (optional, adds depth)

3 green onions, sliced for garnish

2 tbsp fresh parsley, chopped for garnish

How to Make this

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1. If using dried beans, drain the soaking water, rinse beans, then cover with fresh water in a pot, bring to a simmer and cook until tender about 1 to 1 1/4 hours; if using canned, just drain and rinse and skip ahead. Reserve a cup of the cooking liquid if you used dried beans to boost flavor later.

2. Heat 2 tbsp oil in a large heavy pot over medium heat. Add the sliced vegan smoked sausage or smoked tempeh and brown for 4 to 6 minutes so it gets some color, then remove and set aside. You want a little crispness for texture.

3. In the same pot add the chopped onion, celery and green bell pepper; cook until softened about 6 to 8 minutes, stirring occasionally and scraping up any browned bits. Add the minced garlic for the last 60 seconds so it does not burn.

4. Stir in 1 tbsp tomato paste and cook a minute to deepen the flavor, then add the smoked paprika, thyme, bay leaves, cayenne, black pepper and optional 1 tsp liquid smoke. Toast the spices for 30 seconds so they bloom.

5. Return the browned vegan sausage to the pot along with the cooked or canned red beans. Pour in 6 cups of the vegetable broth and the reserved bean liquid if you have it. If you used canned beans start with 6 cups and be ready to add more later.

6. Bring the pot to a gentle boil, taste and add 1 to 2 tsp kosher salt as needed. Reduce heat to low, cover and simmer for 10 minutes so the flavors start to marry.

7. Stir in the rinsed rice, make sure it is evenly distributed, then add more broth if the mixture looks tight. The rice should have enough liquid to cook; add up to 2 more cups slowly while simmering until the rice is tender about 18 to 22 minutes. Stir occasionally to prevent sticking and add liquid as needed.

8. When the rice is cooked and creamy but not mushy, remove the bay leaves. Check seasoning and adjust salt, cayenne or liquid smoke to taste. If it seems too thick add a splash of broth and warm through for a minute.

9. Turn off heat and let the pot rest covered for 5 minutes to settle. Fluff gently with a fork so the beans stay intact but the dish becomes cohesive.

10. Serve topped with sliced green onions and chopped parsley. Leftovers taste even better the next day, and you can thin it with hot broth when reheating.

Equipment Needed

1. Large heavy pot or Dutch oven for browning and simmering the whole thing
2. Cutting board — for chopping onion, celery, pepper and herbs (Oops, sorry)
3. Chef’s knife for quick even dicing
4. Wooden spoon or heatproof spatula to stir and scrape up browned bits
5. Measuring cups and spoons for broth, rice and spices
6. Colander or fine mesh sieve to drain and rinse canned or soaked beans
7. Ladle for adding broth and serving
8. Fork or rice paddle to fluff the rice gently after resting

FAQ

Q: Can I use canned beans instead of dried? A: Yes, absolutely. Use three 15 oz cans, drained and rinsed. Canned saves time but add them near the end and simmer 10 to 15 minutes so they don't turn to mush.

Q: How do I cook this if I soaked dried beans overnight? A: Drain and rinse the soaked beans, then simmer in the pot with the broth. They usually take 1 to 1 1/2 hours to become tender, check every 15 minutes and add more broth if it looks dry.

Q: My dish is too thin or too thick, how do I fix it? A: Too thin: mash a cup of beans against the pot side or simmer longer uncovered to reduce. Too thick: stir in more hot vegetable broth, 1/2 cup at a time, until you get the texture you want.

Q: How do I make this smokey without liquid smoke or vegan sausage? A: Use smoked paprika and add a bit more, and try 1 to 2 tsp of soy sauce or tamari for umami. Roasted or smoked tempeh works great too, just cube and brown it first.

Q: Can I make this in a slow cooker or Instant Pot? A: Slow cooker: brown the sausage and veggies first, then add everything and cook 6 to 8 hours on low. Instant Pot: use soaked beans, pressure cook 25 to 30 minutes, natural release 10 minutes; add rice separately or cook rice on the side.

Q: How long will leftovers last and can I freeze it? A: Keeps 4 to 5 days in the fridge. Freeze in portions for up to 3 months. Thaw overnight in fridge and reheat gently on the stove, adding a splash of broth if needed.

Vegan Red Beans And Rice Recipe Substitutions and Variations

1 lb dried red kidney beans or canned red beans: swap for black beans, pinto beans, or cannellini beans if you like a milder texture. Canned works too, just drain and rinse.
2 cups long grain white rice: use jasmine rice for fragrance, brown rice for nuttier bite (cook longer, add more liquid), or quinoa for a protein boost.
12 oz vegan smoked sausage: replace with smoked tofu, sliced tempeh, or hearty mushrooms like portobello or cremini tossed in a little smoked paprika and soy sauce to mimic that umami smokiness.
1 tsp smoked paprika and 1 tsp liquid smoke: if you dont have either, use extra regular paprika plus a splash of soy sauce or tamari and a few drops of Worcestershire style vegan sauce, or add a little chipotle powder for smokiness and heat.

Pro Tips

1) Cook the rice right in the pot with the beans but keep an eye on liquid. Start with the 6 cups, then add hot broth a little at a time if the rice looks thirsty. If you dump in too much at once you can end up with mush, but if you dont add enough it stays undercooked.

2) Brown the vegan sausage or tempeh well and set it aside. Those crispy bits add texture and deep flavor. If you browned something in the pot, scrape up the browned bits while you sweat the veg, they carry a lot of taste.

3) Save and use some of the bean cooking liquid or the can juice if you’re using canned beans. It gives an earthy, rounded flavor that plain broth doesn’t. If it smells a little beany, thats fine, it blends into the dish.

4) Taste as you go for salt, heat, and smoke. Little adjustments at the end with salt, a splash of liquid smoke, or a pinch more cayenne will transform it. Remember you can always add more but you cant take it away.