October 14, 2016
Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice! This vegan red beans and rice recipe is so satisfying and perfect for chilly winter days. 
Slow Cooker Red Beans and Rice! This vegan and gluten free meal is so satisfying- perfect for chilly days! | www.delishknowledge.com

When will I get tired of posting slow-cooker recipes? I vote never. Don’t you love meals that are easy (hi, crockpot) and comforting (hi, rice)?

Consider this your new I don’t feel like cooking but I want something that’s stick to my ribs cozy yet not covered in butter, cream or cheese. This vegan red beans and rice recipe is like a rice casserole for the adult crowd, smoky beans and creamy rice that takes all of five minutes to throw together.

Maybe ten if you’re also watching Curb Your Enthusiasm re-runs and have to take laugh breaks. I’ve seen every episode at least 5 times and I still crack-up at the parts I know are coming. Larry David and I have some kind of nerdy neurotic kinship that I will gladly double my meal prep time in order to endure.

Um, onto these slow cooker red beans and rice.

Slow Cooker Red Beans and Rice! This vegan and gluten free meal is so satisfying- perfect for chilly days! | www.delishknowledge.com

RB&R (red beans & rice) was one of those meals that we had all the time growing up, not exactly music to my 10-year-old ears. And with good reason; dried beans and rice are dirt cheap and simple for a family a 5. Easy for my mom but temper-tantrum worthy for me whenever I found out we were having this for dinner.

As I write this, I’m fairly sure this is exactly the same sentiment my kids will feel about my dinners. Like, whyyyyy mom are we having this kale thing again? Because it’s good for you, now eat up.

Slow Cooker Red Beans and Rice! This vegan and gluten free meal is so satisfying- perfect for chilly days! | www.delishknowledge.com

How to Make Slow Cooker Red Beans and Rice 

Because of this childhood dinner table trauma, I’ve blocked out red beans and rice as any possible meal idea. Until I pulled out my slow-cooker out of the basement last week and suddenly memories of rustic beans and rice came flooding back.

Making it in the slow-cooker was even easier that I thought it would be. After a quick google search to confirm that it would work, I added in uncooked rice after the beans had simmered and let cook for another hour or so until the rice was cooked and absorbed all the flavorful broth. If you do go this route, make sure you have enough broth (2 cups) remaining in the crockpot. If you decide to make the rice on the stove, reduce the broth by 1/2 for cooking.

Slow Cooker Red Beans and Rice! This vegan and gluten free meal is so satisfying- perfect for chilly days! | www.delishknowledge.com

If you try this vegan red beans and rice recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Looking for more slow cooker recipes? Make sure to try my Slow Cooker Tikka Masala, Slow Cooker Coconut Curry, Slow Cooker Vegetable Chowder  and Slow Cooker Vegan Paneer

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vegan red beans and rice

Slow Cooker Red Beans and Rice

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 4 -6 servings 1x
  • Category: slowcooker, crockpot, vegan, glutenfree,
  • Method: slow cooker
  • Cuisine: dinner, entree, main

Description

Slow Cooker Red Beans and Rice! This vegan red beans and rice recipe is so satisfying and perfect for chilly winter days. 

Consider this your new I don’t feel like cooking but I want something that’s stick to my ribs cozy yet not covered in butter, cream or cheese. It’s like a rice casserole for the adult crowd, smoky beans and creamy rice that takes all of five minutes to throw together.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 4 -6 servings 1x
  • Category: slowcooker, crockpot, vegan, glutenfree,
  • Method: slow cooker
  • Cuisine: dinner, entree, main
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 4 -6 servings 1x
  • Category: slowcooker, crockpot, vegan, glutenfree,
  • Method: slow cooker
  • Cuisine: dinner, entree, main
Scale

Ingredients

  • 2 15 oz. cans red or kidney beans, drained and rinsed
  • 1 cup finely chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 2 tsp. dried thyme
  • 3 cloves garlic, minced
  • 2 1/3 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup rice

Instructions

  1. Place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
  2. Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes) .

Notes

Depending on the type of rice you use, it should cook in 1-2 hours on high. I used a sprouted blonde rice and it cooked in 40 minutes. Brown rice should take roughly 2 hours. If you decide that you don’t want to add the rice into the slow cooker, reduce the liquid to 1 cup and cook rice on it’s own.

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Slow Cooker Red Beans and Rice! This vegan and gluten free meal is so satisfying- perfect for chilly days! | www.delishknowledge.com

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

42 comments
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  1. Hi , when you say reduce the liquid to 1 cup. Is that instead of the 2 1/3 cup of vegetable broth , I reduce that to 1 cup Vegetable broth instead if wanting to make rice separately?

  2. I tried making this but after four hours on high in the slow Cooker, the rice has not cooked. I don’t know what I’ve done wrong.

  3. This was delicious! I also added a sprinkling of nutritional yeast which was very yummy 🙂 great comforting dish—thank you!

    • Hi Jen, I recommend cooking the beans and vegetables first, then adding the rice. It will become mushy if you add everything together and then cook at once.

  4. Since switching to a more plant based diet, I’ve been looking for comforting vegan dishes that will keep me and my other half satisfied and on track. (This was my first attempt at making red beans and rice and eating it.) So glad that I found this recipe! Loved the prep work of it and the ease of using the slow cooker on a rainy Sunday afternoon. I used long grain white rice and ended up adding a bit more vegetable broth and doubled the amount of cayenne pepper to give the dish an extra kick! Thank you so much for this recipe! This definitely is going to be a weekly staple in my house.

  5. Easily a monthly comfort food staple in my house! Boyfriend loves it he just adds some andouille sausage and I eat it as is. Amazing. Thank you!

  6. I have been trying my whole adult life, but I have NEVER liked beans and rice- until tonight when I made this! So gooooood!!! I added Creole seasoning just to my bowl for extra kick. If I wanted to make this with dried beans, how would I go about doing it? Thanks for a perfect winter dinner!

    • Yay! I LOVE hearing this. So glad you liked it. I haven’t tried it yet with dried beans but since that’s a request I’ve gotten before- I plan on testing it soon and will report back. Thanks Melissa!

    • Hi Cheryl, I don’t analyze my recipes as I focus on ingredients, nor calories or fat grams. However- if you are using an online calculator be careful that you are entering in canned beans, not raw. Sometimes they pull in raw beans, which will increase the calorie amounts.

    • Hi Wendy, you could, but you would need to increase the ratio of liquid to be able to cook the beans effectively. Additionally, I’d only recommend doing so with soaked beans. I haven’t tried it that way in this dish, but I have used my slow cooker to cook dried beans in the past, so I know it will work. You will likely have to tinker with liquids and times. If it works- come back and let us know and I’ll add a note. Thanks, Alex

  7. Made this today so the one vegetarian at the dinner party would have a protein. It turns out everyone loved it and several people had seconds and thirds of it! And I was asked for the recipe. It’s a keeper.

  8. My Latin parents are die hard meat eating folk.. mother walked into my kitchen the morning this wonderful vegan concoction was stirred up and ready, tried it without knowing it was completely meatless and was amazed and in disbelief that this was in fact a vegan dish! Love it! Thank you for this awesome recipe!:)

    • Is that 5 hours before adding the rice or is that 4 to 5 total with adding the rice about 3 or 4 hours into the 5 hours

      • Hi Brian, it’s cooking the beans first for 4 hours, then adding the rice and cooking an additional hour (if using white rice) and two hours (if using brown rice)

  9. If you had to make this without a slow cooker, how would you do it? Thanks for the recipe. Can’t wait to try it.

    • Hi! I would saute the peppers, onions, celery, and herbs/spices in a tbsp. or so of oil until soft and translucent. Then I would add in the beans and the broth (just enough to barely cover the beans) and cook for 30 minutes until the mixture comes together. Then serve over rice!

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