We all want a quick, easy weeknight dinner that can also be healthy. This vegan red beans and rice fits the bill: simple, flavorful, and ready in minutes.
Use organic canned beans along with prepped onion, bell pepper, and celery for a fast meal. Serve it over leftover rice or any grain you have in the fridge for a satisfying, waste-reducing dinner.
Why is Monday red beans and rice day?
Red beans and rice come from Louisiana culinary tradition. Historically, red beans were made on Mondays while laundry was done, because the beans could simmer or be left to sit while household chores were completed. The practice became a New Orleans tradition: many families still enjoy red beans and rice on Mondays.
Can red beans and rice be frozen?
Yes. One advantage of cooking beans is that they freeze well. Although this quick recipe uses canned beans for speed, you can absolutely use pre-cooked beans you previously froze. Freeze lunch-sized portions of the beans together with rice or other grains so you have grab-and-heat meals ready. This method saves time and reduces food waste.
Are red beans and rice supposed to be soupy or thick?
Both textures exist in different regional and personal styles. For this vegan version I prefer thick, creamy beans rather than a thin, soupy consistency. Thick beans feel more substantial and pair nicely with rice or other grains.
What do I mean by creamy beans?
Growing up in the South, I learned to cook beans until they begin to break down but don’t completely puree. The result is beans that are soft and creamy, with some whole beans left intact for texture. If you look at the photos included here you can see the texture I aim for.
Are all red beans vegan?
No. Many traditional red bean recipes include animal products such as sausage, bacon, or pork fat to build smoky flavor and richness. If you order red beans in a restaurant, check the ingredients or ask the chef to confirm whether any animal products are used.
If you want a vegan flavor profile similar to the traditional version, use ingredients that provide smoke and depth without animal fat. Liquid smoke is an effective, small-amount option to add a smoky note. Another technique is to mash some of the cooked beans to create a creamy mouthfeel that mimics the richness of animal fat.
Are red beans and rice gluten-free?
Most basic red bean and rice recipes are naturally gluten-free, since they rely on beans, vegetables, spices, and rice. However, if you use a pre-mixed seasoning or a packaged product, check for gluten-containing additives or thickeners. When shopping, look for packages labeled gluten-free if you need to avoid gluten. The homemade versions in this post are gluten-free and budget-friendly.
What do I eat with red beans?
Red beans pair best with long-grain rice, but they also go well with any cooked grain such as brown rice, red rice, or even quinoa. For a heartier meal, serve the beans alongside a gumbo or a vegetable stew. They make a great topping for greens or as a filling for tacos or baked potatoes when you want a satisfying, plant-based protein boost.
How do I season vegan red beans and rice?
To recreate the smoky, savory notes found in traditional recipes without animal products, use a combination of savory spices and a touch of liquid smoke if desired. A salt-free Cajun seasoning, garlic, onion, bell pepper, and celery form the flavor base. Taste and adjust with salt, black pepper, and hot sauce to suit your preferences. Mashing a portion of the beans helps create a creamy texture that rounds out the dish.
15 Minute Vegan Red Beans and Rice (No Oil)
4 servings
5 minutes
10 minutes
15 minutes
This is an easy, non-traditional red beans recipe that doesn’t require all-day simmering. It’s a quick, last-minute meal that still delivers classic flavor and satisfying texture.
Ingredients
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery (or 1/2 teaspoon celery seed)
- 3 cloves garlic, crushed
- 2 to 3 teaspoons salt-free Cajun spice blend
- 2 (15.5 oz) cans organic kidney beans, drained with aquafaba saved
- Liquid smoke, to taste (about 1/2 teaspoon as a starting point)
- Salt, optional, to taste
- Ground black pepper, to taste
- Hot sauce, to taste or served on the side
Instructions
- Heat a nonstick sauté pan over medium-high heat, or use splashes of water to prevent sticking if you prefer oil-free cooking.
- Add the chopped onion and sauté until translucent. Add the bell pepper, celery, and garlic, and continue cooking until the peppers soften, adding small splashes of water as needed to avoid sticking.
- Stir in the drained beans plus about half of the reserved bean liquid (aquafaba). Reduce the heat to medium-low.
- Use a potato masher or the back of a spoon to mash roughly three-quarters of the beans, creating a creamy base while leaving some whole beans for texture.
- Add more of the aquafaba if needed to prevent sticking and to achieve your preferred creaminess.
- Season with liquid smoke, salt, black pepper, and hot sauce to taste. Serve over rice or your chosen grain.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 105
Total Fat 1g
Carbohydrates 21g
Fiber 5g
Protein 6g
Nutrition figures are estimates. For specific dietary needs, enter your exact ingredients into a nutrition calculator recommended by your healthcare provider.