Craving a taste of New Orleans without the meat? Dive into a bowl of pure comfort with our Slow Cooker Vegetarian Red Beans and Rice! This set-it-and-forget-it recipe transforms simple ingredients into a rich, savory, and deeply satisfying meal. Packed with hearty beans, the ‘holy trinity’ of Creole cooking, and a perfect blend of spices, it’s a weeknight hero that tastes like it simmered all weekend. Let your slow cooker do the work and get ready for a flavor-packed feast!
Ingredients
• PREP: 25 minutes
• COOK: 11 to 13 hours (low) or 5.5 to 6.5 hours (high) + 30 minutes (high)
• STAND: 1 hour
• MAKES: 4 or 5 servings
• 1.5 pounds / 680 g dried red beans
• 5 cups / 1.2 L water
• 3 cups / 450 g chopped onions (about 3 large)
• 2 4-ounce cans / 226 g sliced mushrooms, drained
• 2 tablespoons / 30 g Creole seasoning
• 6 cloves garlic, minced
• 2 cups / 360 g uncooked instant brown rice
• 2 cups / 300 g green sweet pepper strips (about 2 medium)
• 1 14.5-ounce can / 411 g diced tomatoes with basil, garlic, and oregano, undrained
• Bottled hot pepper sauce, for serving (optional)
Instructions
1. First, prepare the beans. Rinse them thoroughly, then place them in a large saucepan and cover with water by about 2 inches. Bring to a rolling boil, then reduce the heat and simmer, uncovered, for 10 minutes. Remove the pan from the heat, cover it, and let the beans stand for 1 hour. Finally, drain the beans in a colander and give them one last rinse.
2. Transfer the soaked and rinsed beans to a 3.5 to 4-quart slow cooker. Pour in the 5 cups of fresh water and stir in the chopped onions, drained mushrooms, Creole seasoning, and minced garlic.
3. Cover the slow cooker and cook until the beans are tender. You can cook on the LOW setting for 11 to 13 hours or on the HIGH setting for 5.5 to 6.5 hours.
4. Once the beans are tender, if you were cooking on low, switch the slow cooker to the HIGH setting. Stir in the uncooked instant brown rice, green pepper strips, and the entire can of undrained diced tomatoes.
5. Cover again and cook on HIGH for an additional 30 minutes, or until the rice is cooked through and the peppers are tender-crisp. Serve warm, with a dash of your favorite hot pepper sauce if you like a little extra kick.
Nutritional Information
• Per Serving: 415 calories, 2 g total fat (0 g saturated fat), 0 mg cholesterol, 541 mg sodium, 81 g carbohydrates, 16 g fiber, 23 g protein.
Pro Tips
• For that classic creamy texture, use an immersion blender to pulse the beans a few times right before adding the rice, or simply mash about a cup of beans against the side of the cooker with a spoon.
• To deepen the flavor, sauté the onions and garlic in a little olive oil for 5-7 minutes until softened before adding them to the slow cooker.
• This recipe freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. It’s perfect for a quick and hearty meal later.
• Creole seasoning blends vary in salt and heat. Taste the beans after a few hours of cooking and adjust the seasoning if needed before adding the final .
FAQ
Q: How do you get a smoky, savory flavor without meat
A: The key to a deep, savory flavor is building layers. This recipe uses a generous amount of Creole seasoning, the ‘holy trinity’ of onion and green pepper, and garlic. For an even richer taste, sauté the onions and garlic before adding them to the slow cooker as suggested in our pro tips. You can also add a teaspoon of smoked paprika or a few drops of liquid smoke for an extra smoky kick.
Q: Is this red beans and rice recipe a complete protein
A: Absolutely! The combination of beans and rice creates a complete protein, providing all the essential amino acids your body needs. With 23 grams of protein and 16 grams of fiber per serving, this is a hearty and nutritionally balanced meal that will keep you full and satisfied.
Q: Can I use canned red beans instead of dried beans for this recipe
A: Yes, you can use canned beans to save time. Substitute with about four 15-ounce cans of red kidney beans, rinsed and drained. Skip the initial boiling and soaking step (Step 1). You will also need to reduce the added water to about 2-3 cups and decrease the initial cooking time significantly, to about 3-4 hours on low or 1.5-2 hours on high, just long enough to meld the flavors.
Q: How should I store and reheat leftover red beans and rice
A: This recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, it freezes beautifully for up to 3 months. To reheat, you can microwave individual portions or gently warm it on the stovetop, adding a splash of water or vegetable broth if it has thickened too much.
