Red Beans & Rice (Plant Based, Slow Cooker)

  • September 30, 2020
Red Beans & Rice (Plant Based, Slow Cooker)
Red Beans & Rice (Plant Based, Slow Cooker)

Everyone has their favourite comfort foods. For me, it’s dishes like macaroni and cheese, lasagna, chili and red beans and rice. And if a comfort food is easy to make, even better. Like this plant based Red Beans & Rice made in the slow cooker.

It uses dried red beans (no need to soak overnight) and everything gets dumped into the slow cooker for a few hours. It really couldn’t be much easier.  And by making the rice in the Instant Pot, this truly is a hands off dinner that tastes like you spent hours slaving in the kitchen.

This is a good one for Sundays during football season. I can cheer for my teams without thinking about what to make for dinner. And the leftovers are even better the next day which makes for a pretty happy Monday.

Making Red Beans & Rice in a Slow Cooker on a Boat

This is one of the easiest recipes I make on the boat. It really is as simple as dump it and forget it! Mashing the beans at the end thickens the sauce but it can be skipped – definitely personal preference.

For the rice, I use my Instant Pot – much easier than trying to get my propane stove to simmer. This recipe from Amy & Jacky works perfectly for me: Perfect Instant Pot Rice.

This Red Beans & Rice (Plant Based, Slow Cooker) recipe was made on a 1978 Tollycraft 37 using a Crock Pot 4Qt. Oval Slow Cooker. See other boat tested and tasted recipes.

Stay safe and happy cruising!

Wife On a Boat

Slow Cooker Red Beans and Rice

Red Beans & Rice (Plant Based, Slow Cooker)

Red beans and rice are one of my comfort foods and it doesn't get much easier than this recipe! Dump everything into your slow-cooker and forget it. You don't even have to soak the beans.
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 cups red beans, uncooked (1/2 pound)
  • 3 cups vegetable broth
  • 3 celery ribs, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp freshly cracked black pepper
  • 1 bay leaves
  • 1/2 tsp chili powder
  • 1 tsp dried thyme
  • 2 Field Roast sausage or other vegan sausage, sliced
  • Hot cooked long-grain rice
  • Hot sauce, optional
  • Garnish: finely chopped green onions, finely chopped red onion

Instructions

  • Combine ingredients (up to sausage) in a 3 1/2 or 4-qt. slow cooker. Cover and cook on HIGH 6 hours or until beans are tender.
  • Once beans are tender, switch slow-cooker to warm, mash beans with potato masher until about half are smushed, then add sliced sausage to heat.
  • Serve red bean mixture over hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

Notes

These Red Beans and Rice were made on a 37 foot Tollycraft (1978 Sedan) using a Crock Pot 4Qt. Oval Slow Cooker. See other boat tested and tasted recipes.
Did you make this?Please leave a comment and share or rate it! And tag #wifeonaboat on your favourite social media.

Red Beans & Rice (Plant Based, Slow Cooker)

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[…] Red Beans and Rice (Plant Based, Slow Cooker): Red beans and rice is a favourite comfort food! And making it in the slow cooker is just so easy! […]

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