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Slow Cooker Vegetarian Red Beans and Rice – vegetarian recipe
Stav Kogan

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.
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Prep Time 25 minutes
Cook Time 13 hours 30 minutes
Total Time 14 hours 55 minutes
Servings: 4 -5 serving
Calories: 415
Ingredients Method Nutrition

Ingredients
  

  • STAND: 1 hour
  • 1.5 pounds (680 g / 24 oz) dried red beans
  • 5 cups (1200 ml) (1.2 L) water
  • 3 cups (450 g / 15.9 oz) chopped onions (about 3 large)
  • 2 4-ounce cans / 226 g (8 oz) sliced mushrooms, drained
  • 2 tablespoons (30 g / 1.06 oz) Creole seasoning
  • 6 cloves garlic, minced
  • 2 cups (360 g / 12.7 oz) uncooked instant brown rice
  • 2 cups (300 g / 10.6 oz) green sweet pepper strips (about 2 medium)
  • 1 14.5-ounce can / 411 g (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
  • Bottled hot pepper sauce, for serving (optional)
  • 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 .

Method
 

  1. First, prepare the beans.
  2. Rinse them thoroughly, then place them in a large saucepan and cover with water by about 2 inches.
  3. Bring to a rolling boil, then reduce the heat and simmer, uncovered, for 10 minutes.
  4. Remove the pan from the heat, cover it, and let the beans stand for 1 hour.
  5. Finally, drain the beans in a colander and give them one last rinse.
  6. Transfer the soaked and rinsed beans to a 3. 5 to 4-quart slow cooker.
  7. Pour in the 5 cups (1200 ml) of fresh water and stir in the chopped onions, drained mushrooms, Creole seasoning, and minced garlic.
  8. 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.
  9. Once the beans are tender, if you were cooking on low, switch the slow cooker to the HIGH setting.
  10. Stir in the uncooked instant brown rice, green pepper strips, and the entire can of undrained diced tomatoes.
  11. Cover again and cook on HIGH for an additional 30 minutes, or until the rice is cooked through and the peppers are tender-crisp.
  12. Serve warm, with a dash of your favorite hot pepper sauce if you like a little extra kick.

Nutrition

Calories: 415kcalCarbohydrates: 81gProtein: 23gFat: 2g

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