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red beans and rice in blue bowl

Vegan Red Beans and Rice

Prep Time: 5 minutes
Cook Time: 35 minutes
Pressure Release: 15 minutes
Course: Main Course
Cuisine: Vegan
Servings: 8 people
Calories: 223kcal
Author: Marwin Brown

Equipment

  • instant pot

Ingredients

For Beans

  • 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
  • tablespoon kosher salt
  • 1 teaspoon allspice
  • 1 teaspoon ground sage
  • whole bay leaves
  • ½ cup coconut milk
  • 14 oz fire roasted tomatoes
  • ¼ cup cider vinegar

For Stock

  • 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

Instructions

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.

Notes

Don't sweat if you don't have an Instant Pot. Regular stovetop method works just as well. Though it will tak eyou 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) is 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.

Nutrition

Calories: 223kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Sodium: 1871mg | Potassium: 612mg | Fiber: 10g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 4mg
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