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.

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.

  • 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
  1. 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.
  2. 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.
  3. Serve red bean mixture over hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

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.

Stay safe and happy cruising!

Wife on a Boat

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