Vegan Red Beans and Rice


Vegan Red Beans and Rice

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: 6 Servings

Serving Size: 1

Calories: 477
Fat: 8 grams
Carbohydrates: 83 grams
Fiber: 13 grams
Protein: 19 grams
Allergens: None


  • 1 pound dry red kidney beans, soaked overnight
  • 2 tablespoons cooking oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, chopped
  • 2 medium stalks celery, diced
  • 6 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • 1 tablespoon hot sauce of choice
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 1/8 teaspoon ground cayenne pepper
  • 2 bay leaves
  • 1 32-ounce container vegetable broth
  • 1 1/2 cups dry brown rice


  1. Drain the kidney beans after an overnight soak; set aside.
  2. In a large pot over medium heat, add oil. When hot, add onion, bell pepper and celery. Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
  3. Add parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
  4. Add kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.
  5. While the beans are cooking, prepare rice according to package directions.
  6. When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot and stir.
  7. Serve beans with a scoop of rice and a sprinkle of chopped parsley.