Vegan Red Beans and Rice | Sip and Spice

Vegan Red Beans and Rice

Course Main Course
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2


  • 1/2 cup long-grain brown rice
  • 2 tablespoon olive oil
  • ½ green pepper diced
  • 1 small onion diced
  • 1 stalk celery diced
  • 1 garlic clove minced
  • 1 tablespoon tomato paste
  • 2 teaspoon cajun seasoning
  • 1 (15 oz.) can red kidney beans
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon hot sauce of your choice
  • ½ teaspoon soy sauce
  • 1 bay leaf


  1. In a small saucepan, bring 1 cup of water to a boil. Add in brown rice and a pinch of salt. Cook for 35-40 minutes, until all water is evaporated and rice is cooked through.

  2. Meanwhile, in a medium saucepan, heat olive oil over medium heat. Toss in diced onion, pepper and celery. Stir and cook for 5 minutes until onions are translucent and fragrant. Add in minced garlic and cook for 2 minutes.

  3. Add in tomato paste and cajun seasoning. Stir well and let cook for 2 more minutes. Add in drained beans, broth, hot sauce, soy sauce and bay leaf. Stir and bring to a boil. Lower to a simmer and cook for 15 minutes, then remove lid and let cook an additional 10-15 minutes until thickened.

  4. Serve beans over the rice with a sprinkle of parsley.