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Vegan Red Beans and Rice

Vegan Red Beans and Rice

Serves 2-3.


  • 1/4 tsp paprika
  • 1/4 tsp granulated garlic
  • 1/4 tsp cayenne
  • 1/4 tsp coarse salt
  • 1/4 tsp black pepper
  • 1/8 tsp gumbo file (optional)
  • 1/8 tsp onion powder
  • 1/8 tsp oregano
  • 1/8 tsp dry thyme
  • 1 1/2 Tbsp vegetable oil
  • 1 c chopped onions
  • 1 c chicken style vegetarian broth
  • 2 c cooked small red beans (drain, reserving liquid)
  • 1-2 c dry long grain white rice, cooked to package directions


  1. In a small bowl or cup, mix together the paprika, garlic, cayenne, salt, pepper, gumbo file, onion, oregano and thyme. Set aside.
  2. In a medium pot over medium low heat, warm the oil. Add onions and sauté 4 minutes.
  3. Stir in the spice mixture and sauté another 30 seconds.
  4. Pour in the broth, red beans and 1/2 c of the reserved bean liquid or water.
  5. Bring to a simmer, reduce heat, and simmer 15 minutes. Serve the red beans over the long grain rice. Sprinkle with minced parsley or cilantro if desired.

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