Vegan Red Beans and Rice with Pepper and Thyme
A plant-based bowl of red beans, rice, onion, bell pepper, garlic and thyme.
Vegan red beans and rice pairs creamy beans with rice, onion, red bell pepper, garlic and thyme. The source calls for dried beans but leaves their cooking time vague, so this version uses a controlled stovetop method: soak the beans, drain them, boil them in fresh water, then simmer until completely tender before combining them with the vegetables. That matters especially for red kidney beans, which should not be cooked only on low heat. Cook the rice separately so it stays fluffy. A squeeze of lemon and fresh herbs brighten the finished bowl without changing its simple, savory character. Place drained beans in a large pot and cover with fresh water by 5 cm (2 inches). Bring to a rolling boil and boil vigorously for 30 minutes. Do not use a slow cooker for this step.
Recipe card
Vegan Red Beans and Rice with Pepper and Thyme
Equipment: Large heavy pot with lid, saucepan for rice, skillet, colander
Ingredients
Instructions
Boil the beans safely
Place drained beans in a large pot and cover with fresh water by 5 cm (2 inches). Bring to a rolling boil and boil vigorously for 30 minutes. Do not use a slow cooker for this step.
Simmer until tender
Add the bay leaf, lower to a steady simmer and cook 45 to 75 minutes, adding hot water if needed, until every bean is soft. Drain, discard the cooking liquid and remove the bay leaf.
Cook rice
Meanwhile, cook rice according to package directions until tender. Keep covered off the heat for 10 minutes, then fluff.
Cook vegetables
Heat olive oil in a skillet over medium heat. Cook onion and bell pepper 6 to 8 minutes until tender. Add garlic, thyme and black pepper; cook 30 seconds.
Combine
Stir in the cooked beans and 120 ml (1/2 cup) water. Simmer 5 minutes; season with salt.
Serve
Spoon beans over rice. Finish with parsley and optional lemon juice.
How to tell when it is ready
Beans are soft all the way through with no firm or chalky centre; rice is fluffy.
Tips
- Soak beans overnight and discard the soaking water.
- Keep beans at a rolling boil for the full 30 minutes before lowering the heat.
- Never taste beans until they are fully tender.
- Cook rice separately to keep the grains distinct.
Troubleshooting
- If beans are still firm, continue simmering and add hot water as needed.
- If beans begin to stick, lower the heat and stir from the bottom of the pot.
Substitutions
- Use canned red beans, drained and rinsed, to shorten cooking; skip the dry-bean boil.
- Use vegetable oil instead of olive oil.
Variations
- Stir in a pinch of smoked paprika with the thyme.
- Use brown rice and follow its longer package cooking time.
Serving suggestions
- Serve with sliced green onions.
- Add a side of sautéed greens.
- Offer hot sauce and lemon wedges.
- Pair with cornbread or a simple tomato salad.
Make ahead
Soak the beans overnight. The cooked beans can be chilled separately for up to 3 days; cook rice fresh for the best texture.
Storage
Refrigerate beans and rice separately up to 3 days. Reheat until steaming hot; add a splash of water to the beans.
Food safety
Vegan. Dried red kidney beans must be soaked, drained and boiled vigorously in fresh water for 30 minutes before simmering until completely tender; do not rely on a slow cooker to make raw kidney beans safe.
Frequently asked questions
Can I use canned beans?
Yes. Use about four 15-ounce cans, drained and rinsed; add them after the vegetables and simmer for 10 minutes.
How should I store vegan red beans and rice?
Refrigerate beans and rice separately up to 3 days. Reheat until steaming hot; add a splash of water to the beans.
Serve while fresh and follow the storage guidance for leftovers.
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