We all want a quick, simple weeknight dinner that’s also nourishing. These vegan red beans and rice fit the bill. With organic canned beans, a bit of chopped onion, bell pepper, and a few pantry spices, you can have a flavorful meal on the table in minutes. Serve it over leftover rice, quinoa, or any grain you have on hand to make a satisfying, budget-friendly dinner.
Why is Monday red beans and rice day?
Red beans and rice is a classic dish from Louisiana. Historically, many households cooked a pot of beans on Monday while doing laundry, which made it a convenient and filling meal for the start of the week. Over time, enjoying red beans and rice on Mondays became a New Orleans tradition that continues today.
Can red beans and rice be frozen?
Yes. One of the best things about beans is that they freeze very well. While this quick recipe uses canned beans for speed, you can just as easily use home-cooked kidney beans that were previously frozen. I often portion stews and grain bowls into individual containers and freeze them for lunches or busy nights—leftover red beans and rice reheat beautifully and make an easy, ready-to-go meal.
Are red beans and rice supposed to be soupy or thick?
Red beans and rice can be prepared either soupy or thick, depending on preference and regional style. For this recipe I prefer a thicker, creamier texture—velvety beans that cling to the rice rather than a loose broth. That texture comes from cooking the beans just enough that some break down and naturally thicken the sauce.
What do I mean by creamy beans?
Growing up in the South, I’m used to beans that are cooked down until they begin to break apart, creating a rich, creamy mouthfeel without becoming a puree. In this quick version, I gently mash the beans so part of the batch yields that creaminess while leaving plenty of whole beans for texture. The result is comforting and hearty.
Are all red beans vegan?
No. Traditional red beans and rice often rely on animal products—smoked meats, bacon, or lard—to provide smoky flavor and richness. If you’re ordering out or buying pre-made mixes, check ingredient lists or ask the chef to be sure the dish is plant-based. This recipe keeps the dish entirely vegan while still delivering savory, smoky notes.
Are red beans and rice gluten-free?
Most simple red beans and rice recipes are naturally gluten-free, since the core ingredients are beans, rice, vegetables, and spices. However, if you use a packaged spice blend or a boxed mix, check labels for hidden gluten in additives or thickeners. When you control the ingredients, this is an easy gluten-free meal.
What do I eat with red beans?
Red beans are traditionally served over long-grain white rice, but you can pair them with brown rice, red rice, or a flavorful dirty rice. They also work well alongside roasted or sauteed greens, steamed vegetables, or a slice of crusty bread. For a more complete Creole-style meal, serve them with a gumbo, or pair them with a simple salad to add brightness.
How do I season vegan red beans and rice?
Smoky, savory notes in traditional recipes often come from meat, but you can mimic that flavor without animal products. A little liquid smoke adds depth, and a salt-free Cajun spice blend gives the dish its characteristic warmth and heat. To reproduce the creamy mouthfeel that animal fat provides, mash a portion of the beans during cooking so their starches thicken the sauce naturally. Finish with salt, black pepper, and hot sauce to taste.
15 Minute Vegan Red Beans and Rice (No Oil)
This is a fast, non-traditional version of red beans and rice that doesn’t need to simmer all day. It’s perfect for a last-minute dinner and still delivers classic Creole-inspired flavors.
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 reserved
- Liquid smoke, to taste (about 1/2 teaspoon suggested)
- Salt, optional, to taste
- Ground black pepper, to taste
- Hot sauce, to serve
Instructions
- Heat a nonstick sauté pan over medium-high heat. Add a splash of water as needed to prevent sticking.
- Add the chopped onion and cook until translucent. Stir in the bell pepper, celery, and garlic and sauté until the vegetables soften, adding water if necessary.
- Add the drained beans and about half of the reserved bean liquid (aquafaba). Reduce heat to medium-low.
- Use a potato masher or the back of a spoon to mash about three-quarters of the beans, creating a creamy base while leaving some beans whole for texture.
- Stir in liquid smoke, Cajun seasoning, and more aquafaba if needed to reach your desired consistency. Adjust salt and pepper to taste.
- Serve hot over cooked rice or your preferred grain, and offer hot sauce on the side.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 105
Total Fat 1g
Cholesterol 0mg
Sodium 2619mg
Carbohydrates 21g
Fiber 5g
Protein 6g
Nutrition information is an estimate. For exact values based on the ingredients you use, enter the recipe into your preferred nutrition calculator or consult a nutrition professional.