Vegetarian Slow Cooker Red Beans and Rice

5 from 1 vote

Vegetarian Slow Cooker Red Beans and Rice

Vegan slow cooker red beans and rice with smoky Cajun flavor, no sausage needed. Start it in the morning; let it cook all day.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American, Gluten-Free, Vegan

Diet: Gluten Free, Low Fat, Vegan

Servings:

Calories: 197kcal

Author: Leona Konkel

Equipment

6-quart slow cooker

Ingredients

16 ounces dried kidney beans (454 grams; see notes)
4-5 cups frozen onion and pepper blend (600-700 grams)
3 stalks celery (chopped)
1 tablespoon minced garlic (6 cloves; jarred is fine)
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)
4 cups cooked rice (for serving)

Instructions

See note on kidney beans before starting.
Combine all ingredients except hot sauce and rice in a 5- or 6-quart slow cooker.
Cook on high for 6-8 hours. Make rice near the end of cooking time; any rice works.
Stir in hot sauce, if using. Remove bay leaves before serving with cooked rice.
Store leftover beans and rice separately in the fridge for 3-4 days.

Freezing

Store beans (without rice) 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

Food safety guidelines say to boil dried red kidney beans for 10 minutes before cooking in a slow cooker, since many slow cookers don't reach a full boil. I skip that step since I've seen mine simmer and boil. White beans and pinto beans are a safer option if you don't want to boil in advance; both work well.

I use frozen onions and peppers for convenience; use fresh if desired.

If desired, substitute 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 the broth and spices are gluten-free; check ingredient lists to be sure.

I haven't tried it, but you can use 4 cans of drained beans in place 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 Crock-Pot Red Beans and Rice recipe from Gimme Some Oven.

Nutrition