Slow Cooker Red Beans and Rice

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5 from 1 vote

Slow Cooker Red Beans and Rice

A simple, hands‑off pot of smoky vegetarian red beans that cooks all day and tastes incredible over rice.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American, Gluten-Free, Vegan

Servings:

Calories: 197kcal

Author: Leona Konkel

Equipment

6-quart slow cooker

Ingredients

16 ounces dried kidney beans (454 grams)
4-5 cups frozen onion and pepper blend (600-700 grams)
3 stalks celery (chopped)
1 tablespoon minced garlic (6 cloves)
7 cups water
6 teaspoons vegetable bouillon
3 teaspoons smoked paprika
2 teaspoons thyme
1 teaspoon oregano
1 teaspoon table salt
½ teaspoon black pepper
¼ teaspoon celery seed
2 bay leaves
1 teaspoon hot sauce (optional)
cooked rice (for serving)

Instructions

Combine all ingredients except hot sauce and rice in a 5- or 6-quart slow cooker.
Cook on high for 6-8 hours.
Stir in hot sauce, if using. Remove bay leaves before serving.
Serve alongside cooked rice. Leftovers stay good in the fridge for several days.

Freezing

Red beans freeze well. Store in a freezer-safe container (a yogurt container works), leaving ½ to 1 inch of space at the top. Leave uncovered and freeze until solid. Cover before freezing long-term.
Thaw in the refrigerator for several hours, or run the entire container under water until you can transfer it to a pot or microwave-safe container.

Notes

I usually make about 4 cups cooked rice to go with this.

Although it's traditionally made with kidney beans or red beans, I've used white beans and pinto beans before.

While you can use fresh onions and peppers, I like to save time by using frozen, especially since they cook down.

If desired, use 6 cups of broth and 1 cup water, instead of bouillon and 7 cups water.

You can use 4 teaspoons Cajun/Creole seasoning, ½ teaspoon thyme, and 2 bay leaves instead of the seasonings listed. I recommend also adding hot sauce, as the Cajun seasoning is not as flavorful.

This recipe will be gluten-free if you use gluten-free broth or bouillon, and your spices are gluten-free. Check all ingredient lists to be sure.

To make with canned beans, add 4 cans of cooked, drained beans instead of the dried beans. Cut the water to 2 cups, cut bouillon to 2 teaspoons, reduce the salt, and only cook for a few hours.

Calorie count is an estimate only and does not include rice.

Adapted from the Red Beans and Rice recipe from Gimme Some Oven.

Nutrition