Add this vegan red beans and rice dish to your meatless Monday rotation.
These beans are creamy, delicious, and comforting thanks to a simple homemade stock and a great combination of spices.
Vegan red beans and rice being revealed to family and homies from the hood are going to go over as well as that time my crew discovered my love of Pearl Jam. It was like the circle of trust among us was broken. Hood culinary rules say red beans are cooked with smoky fatback or some other meat protein. Anything short of this gets you the side-eye treatment. After tasting this dish though, there will be tight-lipped acknowledgment and approval.
VEGAN RED BEANS AND RICE INGREDIENTS
- Red kidney beans
- Green chilis
- Yellow onion
- Garlic cloves
- Homemade vegetable stock
- Sea Salt
- Black Pepper
- Bay leaf
- Fire Roasted Tomatoes
- Coconut Milk
- Apple cider vinegar
COOKING RED BEANS INSTRUCTIONS
This recipe is for an instant pot version of the recipe, but it could easily be converted to traditional stovetop directions. The recipe is the same, however the cooking time is much longer and you'll definitely want to soak the beans prior to cooking.
I typically make up a large batch of stock each month - either vegetable stock, chicken stock, or both.
Before I begin cooking I like to mix-up my seasoning mix into one small bowl and then season as I go.
Heat an instant pot on "high" saute settings. Once the instant pot reads "hot" add butter, ghee or olive oil then saute diced jalapenos and onions 3-4 minutes. Add half of the seasoning and stir a few times
Add beans to the pot and stir a few times. Add the stock, bay leaf, tomatoes, remaining spices, and coconut milk. Mix well then turn-off saute function.
Cover the pot with the lid and pressure cook for 35 minutes. Allow to pressure release naturally for 15 minutes then turn the pressure release valve to finish. Add the cider vinegar, mix well, and serve with rice.
COOKING CONSIDERATIONS AND TIPS
Don't sweat if you don't have an Instant Pot. The regular stovetop method works just as well. Though it will take you much longer, the recipe is still a set it and forget it one. You will have to soak the beans though.
For instant pot beans, soaking is optional. Out of habit I typically soak, but if you choose not to, plan for an extra 5 minutes of cooking time in the Instant Pot. Recipe instructions (35 minute cooking time) are for unsoaked beans.
For smokier beans use dried chilis like chipotle or morita in your stock. Simply drop the chilis into the stock and slowly simmer to allow the smoke to infuse the stock.
This recipe works for other beans as well. Black beans, navy beans, butter beans, etc are all good options. Serve this with rice to make tasty vegan red beans and rice dish and throw in some hot water cornbread.
MORE BEANS RECIPES
make this recipe
If you make this Vegan Red Beans and Rice recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
- instant pot
- 1 ½ pounds dried red beans
- 1 tablespoon canola oil
- 4 cloves garlic minced
- 1 medium onions diced
- 1 large poblano chile chopped
- 1 tablespoons smoked sweet paprika
- ½ tablespoon black pepper
- 1 teaspoon turmeric powder
- 1 tbsp kosher salt
- 1 tsp allspice
- 1 tsp ground sage
- 2 whole bay leaves
- ½ cup coconut milk
- 14 oz fire roasted tomatoes
- ¼ cup cider vinegar
- 1 large large onion quartered
- 4 whole carrots peeled and cut in ½
- 4 ribs celery cut in ½
- 1 ear corn cut into quarters
- 2 whole bay leaves
- 8 to 10 whole peppercorns
- 4 cloves garlic peeled
- 1 gallon cold water
- 1 tablespoon kosher salt
- 4 dried morita or chipotle chiles optional
Make the Stock
- Put water in large stockpot. Place vegetables, herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
- Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight
Cook the Beans
- Heat Instant Pot on "High" Saute settings. Once "hot" add butter, melt and saute onions, peppers, and garlic 2-3 minutes. Season with a quarter of the spices and mix well.
- Add the beans and mix well with the other ingredients in the pot.
- Add the stock, bay leaf, remaining spices, tomatoes, and coconut milk. Cancel "saute" settings. Close the lid and pressure cook for 35 minutes. Allow pressure to release naturally for 15 minutes before releasing the pressure release valve manually.
- Add the cider vinegar, mix well, taste and adjust for flavor if necessary.