Vegan rice and beans is one of those dishes that proves the best meals do not have to be complicated. It is naturally plant-based, incredibly budget-friendly (anyone feeling the January penny pinch yet?) and packed with flavour in every bite. It is a powerhouse dish that is perfect for weeknights, meal prep, or whenever you want something wholesome and delicious.
The rice offers a soft, comforting base while the beans bring heartiness and depth. Add warm spices to complete the dish. This is the perfect pantry staple dish that comes together quickly.
Substitutes
Change out the kind of beans you use, for a different combination of beans you have in your cupboard. I have tried this dish with most combinations of canned beans and sometimes I add in some corn as well if I happened to have it at home.
Freezable
Vegan rice and beans is a dish that is perfect to freeze. Keep in an airtight container for up to three months. Defrost in the fridge during the day or take it out a couple of hours before dinner time and let it defrost on the counter. To reheat, either stick it in the microwave for a few minutes and make sure it is heated through before serving or heat it slowly on the stove in a pot. Serve with a dollop of sour cream and some iceberg lettuce to give it a boost of freshness.
Big batch cooking tips
As this dish freezes so well, make a big batch using all your rice and beans you have at home and freeze in portion size containers to make a quick and easy lunch option for months ahead.
Variations
For more vegan dinners for this Veganuary try my previous recipes Vegan Teriyaki rice bowl or Vegan stir-fry fakeaway. Or try some of my other vegan options. How about, my vegan chickpea peanut butter curry, or vegan couscous salad, or vegan chickpea stroganoff?
If you want to try more bean dishes I have some favourites using re-fried black beans, such as black bean quesadillas, easy to make vegan with a few substitutes.
Vegan rice and beans
Ingredients
- 1 onion
- ½ tsp salt
- ½ tsp chili powder
- 1 tbsp tomato pure
- 500 ml rice
- 1000 ml broth or water and bouillon cube
- 400 g beans cooked
- 300 g salsa
- 1 bell pepper
- ½ lime juiced
Optional extra
- Frozen corn
- Sourcream – or vegan option
- Shredded cheese – or vegan option
Instructions
- Cut onion.
- Add oil to pan, add onion and sauteuse for 3 minutes or until soft.
- Add spices and tomato pure.
- Add rice, water and bouillon cube.
- Bring to boil and then let simmer for 10 minutes.
- If using frozen corn, add them here.
- Add beans and salsa and cook for 5 minutes.
- Cut bell peppers and add to rice and beans pan. Cook for an additional 2 minutes.
- Squeeze half of lime and mix with the rice before serving.