Slow Cooker Red Beans and Rice
Slow Cooker Red Beans and Rice! This vegan red beans and rice recipe is so satisfying and perfect for chilly winter days.
Don’t you love meals that are easy (👋 crockpot) and comforting (👋 rice and beans.)
Consider this your new I don’t feel like cooking, but I want something stick to my ribs cozy yet not covered in butter, cream, or cheese. This vegan red beans and rice recipe is like a rice casserole for the adult crowd, smoky beans and creamy rice that takes all of five minutes to throw together.
RB&R (red beans & rice) was one of those meals that we had all the time growing up, and with good reason. Dried beans and rice are dirt cheap and simple for a family of 5. My mom’s version was naturally plant-based, and I’ve adapted it to fit the slow cooker.
Ingredient Notes
Making my mom’s recipe in the slow cooker was even easier than I thought it would be. Throw in all of the ingredients except for the rice and cook for 4 hours.
I use canned kidney beans for ease, as four hours likely isn’t enough time to cook dried beans in the slow cooker. If you want to use dried beans, then you’ll need to soak overnight and increase the cooking time by 2-3 hours.
I saute the green pepper, onion and celery before adding to the slow cooker to amplify the flavor. I do recommend doing this if you have the time. My slow cooker has a saute function, so I am able to do it all in the same pot.
How to Make Slow Cooker Red Beans and Rice
Saute the Veggies
This step is optional, but I highly recommend it if you can. Saute the onion, green pepper, celery, thyme, garlic, and spices until vegetables are just tender. You can do this in the base of your slow cooker or on the stove and then add to your slow cooker.
Add the rest of the ingredients
Add the rest of the ingredients to the slow cooker and cook on low heat for 4-5 hours.
Serve
Serve over rice and garnish with fresh chopped parsley and hot sauce, if desired.
Frequently Asked Questions
Can I add in vegan sausage?
Several commenters below have added in sausage to the recipe and enjoyed it. My favorite plant-based brands are Field Roast and Beyond Sausage. The photos here have seared Field Roast sausage added on top.
Is this recipe gluten-free?
As written, this recipe is gluten-free, but if you add in vegan sausage, then you need to make sure your sausage is gluten-free if needed. Many plant-based sausages are seitan-based and made with wheat.
Can this recipe be made in the Instant Pot?
This recipe is better suited for a slow cooker than a pressure cooker. However, if you want to make it on the stovetop, then you will sauté the onion, pepper, and celery in olive oil until tender, then add in the spices and garlic and cook another minute. Add in the drained and rinsed beans, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer for 20-30 minutes. While the beans are cooking, make the rice according to package directions, and then serve it with the beans.
Can I make this on the stove top?
Yes, you can make these red beans on the stove. To do so, sauté the onion, celery, bell pepper, garlic and spices in a few tablespoons of olive oil until very soft. Add in the canned red beans, bay leaf, two cups vegetable broth and simmer until thickened. Serve with cooked rice and additional hot sauce, as desired.
Health Benefits of Beans
Can I put on my dietitian hat for a moment and geek out on the amazingness of beans? Plant-based eating patterns that include beans, like kidney beans, reduces cardiovascular disease and type 2 diabetes risk, low-grade inflammation and may and may play a role in immune-related disease risk management.
In general, diets that consistently contain more plant foods, like beans, and lesser amounts of animal foods are associated with less risk and incidence of type-2 diabetes, coronary artery disease, and mortality risk.
Why are beans specifically so amazing? They contain fiber, which helps reduce cholesterol levels, and improves microbial diversity and overall gut health. Intake of beans and legumes are associated with anti-obesity effects: high bean consumption decreases body weight and weight circumference.
They are a cheap, yet nutrient-dense food loaded with protein, polyphenols/phytochemicals, iron and zinc. One of the keys in the Blue Zones diet, places where people routinely live longer than average, is consuming at least one serving of beans and legumes a day.
Pretty incredible stats for such a humble food. I try to eat beans at least 1-2x a day and simple meals like this slow cooker red bean and rice recipe makes it easy to do so. (PS– all my bean recipes are here!)
More Slow Cooker Vegan Recipes
- Slow Cooker Tikka Masala
- Butter Chickpeas with Tofu
- Coconut Curry
- Vegetable Chowder
- Enchilada Soup
- Sweet and Spicy Meatballs
- Butternut Squash and Black Bean Chili
More Bean Recipes
If you try this vegan red beans and rice recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Slow Cooker Red Beans and Rice
Equipment
Ingredients
- 2 15 ounce cans red or kidney beans, drained and rinsed
- 1 cup finely chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 2 1/3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice, for serving
- hot sauce, for serving
Instructions
- Place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika, and cayenne pepper in a slow cooker and cook on low for 4-5 hours. Taste, adjusting seasoning as needed– adding more salt/pepper/hot sauce as desired.
- Make the rice as directed on the stovetop or in a rice maker. Divide the beans into four bowls and top with a scoop of cooked rice. Serve with extra hot sauce, as desired.
Nutrition
This recipe was first published in 2015 and updated in 2025.