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vegan red beans and rice

Vegan Red Beans and Rice

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  • Author: Alexandre Valente
  • Total Time: 40 minutes
  • Yield: 2 people 1x
  • Diet: Vegan


Looking for a quick, hassle-free meal that’s bursting with flavor? Meet your new go-to: an irresistibly tasty Red Beans and Rice dish that comes together in under 45 minutes.


Units Scale
  • 3 tbsp olive oil
  • 1 medium onion ((diced))
  • 3 garlic cloves ((diced))
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce
  • 1 carrot ((diced))
  • 1 green bell pepper ((diced))
  • 1 cup dried beans ((2 cups of soaked beans))
  • 1 cup bean cooking water
  • 1 tbsp malted yeast / nutritional yeast
  • 1 cup rice
  • 2 cups boiling water
  • 1 pinch of salt ((adjust if needed))
  • 1/2 lime juice
  • Parsley ((chopped))


  1. Prep the Beans: If using dried beans, soak them for 24 hours to reduce cooking time and ease digestion.
  2. Cook the Beans: Boil until tender, seasoning with a pinch of salt. Takes about 45-50 minutes.
  3. Sauté: Heat olive oil in a large pot. Add minced garlic and diced onion. Cook until fragrant and translucent.
  4. Add Spices: Toss in paprika, cumin, and black pepper. Deglaze the pan with soy sauce.
  5. Mix Veggies: Add diced carrots and green bell pepper. Cover and cook until softened.
  6. Combine with Beans: Stir in cooked beans and a cup of bean water.
  7. Flavor Boost: Add nutritional yeast and simmer to blend flavors.
  8. Cook Rice: While the beans are simmering, prepare your favorite rice, optionally using some bean water for added flavor.
  9. Citrus Twist: Stir in lime juice for a zesty finish.
  10. Adjust Seasoning: Taste and tweak seasoning if needed.
  11. Serve: Plate the bean mixture over rice and garnish with chopped parsley.


  • Canned Beans Alternative: Opt for canned beans to cut down on prep time. In that case, bypass steps 1 and 2. Since you won’t have bean cooking water, vegetable broth or plain water are good substitutes.
  • Spicy Option: Feel free to introduce a dash of cayenne pepper for extra heat. I personally leave it out to accommodate different spice tolerances, but go ahead and spice it up if you’re into that.
  • Malted Yeast: As I’m staying in France (at the moment), we weren’t able to find nutritional yeast, so we had to go with malted yeast. But if you have access to nutritional yeast, please go with it! 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American