This slow cooker vegan red beans and rice recipe makes 4 servings in a 1.5 quart slow cooker. I love meal prepping this dish for work day lunches!
Usually I don’t measure vegetables like pepper and onion, I dice the whole thing and consider any extra veggies in the dish a good thing! That being said, you don’t want to end up with too much to fit in the small slow cooker.
If you want to use a larger slow cooker, you will want to double the recipe. Slow cookers cook from the sides, so a small amount doesn’t cook well in them. If you use a large slow cooker, you will likely have extra space, so don’t worry about measuring the veggies and just chop if you want to!
I like to make this recipe as a small batch because I don’t really need 8 servings of one dish. I get tired of eating it before it is gone. This recipe can be frozen if it’s a better option for you to double the recipe in a larger slower cooker.
Variations to the Slow Cooker Vegan Red Beans and Rice recipe:
- The chipotle powder is non-traditional but it adds just a touch more smokiness that I am looking for in this version that omits smoked meats. I prefer canned chipotles in adobo for many things, but in this application the powder is actually better. It’s not as spicy but just as smoky.
- You can use plain cooked rice instead of making the seasoned rice if you already have it on hand. I like to batch cook rice to use in multiple meals, so I don’t always use the seasoned rice either, but it is traditional.
- DO NOT SKIP THE BOIL on the stove portion of the instructions. Kidney beans need to be boiled to be safe to eat because they contain toxins which can cause symptoms like food poisoning. The slow cooker will not get hot enough, so this is a necessary step.
- 1 TBS olive oil
- ⅔ cup diced each: yellow onion, celery, and green bell pepper
- 1 tsp garlic powder
- ½ tsp each: smoked paprika, onion powder, thyme, and black pepper
- ¼ tsp chipotle powder (optional)
- ½ lb red kidney beans, soaked overnight, drained and rinsed
- 2 ¾ cup vegetable broth
- 1 bay leaf
- 1 TBS each: vinegar based hot sauce and reduced sodium tamari or soy sauce
- ¾ cup long grain brown rice
- ½ cup diced yellow onion
- 1 bay leaf
- 10 TBS vegetable broth (1⅛ cups)
- Green onion, for serving
- Rinse kidney beans and cover with water by 3 inches. Let rest overnight. Drain.
- Saute the onion, celery, and bell pepper in olive oil until the onion starts to soften and turn translucent, about 5 minutes.
- Stir in the garlic powder, smoked paprika, onion powder, thyme and black pepper. Saute about 1 more minute, or until fragrant.
- Add the soaked kidney beans, broth and bay leaf. Bring to a full boil, reduce heat and let gently boil for 10 minutes.
- Transfer to a 1 ½ quart slow cooker and cook on low for 6-8 hours. Alternatively, you can keep it on the stove. Simply reduce heat to low (almost nothing) and let simmer for 4-5 hours, stirring occasionally.
- Mix in hot sauce and tamari or soy sauce. Taste test and add more spice or salt as needed.
- Combine all ingredients for the rice in a rice cooker or on the stove top. Cook until rice is tender. Let rest for 10 minutes, then fluff with a fork.
- Spoon rice into the bottom or 4 bowls. Top with red beans and sliced green onions and an extra splash of hot sauce if desired.
- Spoon beans into the bottom of 4 sealable leftover containers. Top with rice so that it doesn't get mushy while waiting to be eaten.
Recipe adated from both the Cool Beans by Joe Yonan and Cooking Light.
