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. Consider this your new I don't feel like cooking but I want something that's stick to my ribs cozy yet not covered in butter, cream or cheese. It's like a rice casserole for the adult crowd, smoky beans and creamy rice that takes all of five minutes to throw together.
Provided by Alex Caspero
Categories slowcooker
Time 5h10m
Number Of Ingredients 10
Steps:
- First, 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.
- Then, if serving as a one-pot meal, stir in the rice, pinch of salt and pepper, and increase the slow cooker heat to high and cook for 1-2 hours depending on the rice you use (see notes.) Serve with extra hot sauce, as desired.
- Or, if serving separately from rice, make the rice as directed on the stovetop or in a rice maker. Next, divide the beans into four bowls and top with a scoop of cooked rice. Finally, serve with extra hot sauce, as desired.
Nutrition Facts : ServingSize 1/6th recipe, Calories 175 calories, Sugar 5.7 g, Sodium 312.3 mg, Fat 1.2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 33.4 g, Fiber 6.3 g, Protein 8.6 g, Cholesterol 0 mg
SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
SPICY VEGETARIAN RED BEANS AND RICE
Provided by Guy Fieri
Categories side-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
- Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
- When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
- Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.
VEGAN SLOW COOKER RED BEANS AND RICE
This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.
Provided by Sarah DiGregorio
Time 7h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
- If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
- Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
SLOW COOKER RICE AND BEANS
Slow Cooker Rice and Beans is the perfect side dish or vegetarian meal you can make in the slow cooker with just a few ingredients.
Provided by Catalina Castravet
Categories Main Course Side Dish
Time 3h30m
Number Of Ingredients 12
Steps:
- Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.
- Cover and cook on LOW for 3-5 hours.
- Check after 3 hours, stir and if needed add 1/4 cup of water more.
- Once ready, stir in lime zest.
- Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.
- Or serve as a burrito filling!
- Enjoy!
Nutrition Facts : Calories 311 kcal, Carbohydrate 62 g, Protein 15 g, Fat 1 g, SaturatedFat 1 g, Sodium 410 mg, Fiber 13 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER RED BEANS AND RICE
Steps:
- Rinse, drain and sort red beans.
- Add red beans, 1 cup chopped onion, 1 teaspoon Slap Ya Mama seasoning, bouillon cubes, and 5 cups water to a slow cooker. Mix to combine and gently place bay leaves on top of the liquid so that they are barely submerged. Cook on high for 6½ hours.
- In a large pot on medium heat, add the avocado oil. Once the oil is hot, add the sliced vegan sausage and cook until browned and all sides, about 6-8 minutes. Remove browned sausage with tongs and set aside, reswerving the oil.
- In the same pot, add the rest of your chopped onion, along with the chopped bell peppers and celery. Cook, stirring frequently, until the onions become translucent and the rest of the vegetables begin to soften, about 6-8 minutes. Add green onion and garlic. Cook, stirring frequently, an additional 2-3 minutes.
- Transfer the partially cooked red beans into the pot with 1 cup of reserved water, fishing out the bay leaves if you're able to. Add the cooked sausage and season with an additional teaspoon of Slap Ya Mama. Stir to combine, increase heat to high and bring to a boil. Once it reaches a boil, partially cover th pot, turn heat to low, and simmer about an hour to an hour and a half. The liquid from the red beans should be thick, almost like a gravy. When your beans have about 30 minutes of cooking time left, prepare white rice according to package directions.
- Taste and adjust seasonings.
- Serve red beans over cooked whit rice and garnish with additional green onion and fresh parsley.
- ENJOY!
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5/5 (1)Category Slow CookerServings 8Total Time 16 hrs 10 mins
- Rinse the beans under cool, running water. Place them in a large bowl or pot and cover with several inches of water. Let sit overnight. Drain the beans and add them into the slow cooker.
- In a large skillet sauté the onions and celery for several minutes. Add in the garlic, smoked paprika, sage and cayenne pepper. Season with salt and pepper and sauté another 30 seconds. Pour the mixture into the slow cooker.
- Add the remaining ingredients minus the sausage to the slow cooker, stir everything together, cover with the lid and cook for 8-10 hours on low or until the beans are tender. Use a potato masher and mash some of the beans. This will help thicken the sauce for a creamier consistency.
- Stir in the slices of sausage and cook for another 15-30 minutes. At this point you can either serve it or cool and refrigerate it overnight. Serve over rice topped with sliced green onions.
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- Heat a saute pan over medium heat and add a couple tablespoons of olive oil (or if you have a slow cooker to stove insert, do this in your insert). Rinse and sort* dried beans, set aside.
- Saute onions, celery until translucent and slightly golden, toss in garlic for the last minute until fragrant. Stir in spices to coat onion, celery, garlic mixture and stir for a minute to bloom the spices. Place all ingredients into crockpot - slow cooker (except rice). Pour about 6 cups water, enough to cover everything by about ½ inch. Stir to mix everything, cover and set slow cooker on high between 6-8 hours or on low between 8-10 hours.
- To thicken, use a potato masher and mash some of the beans, stir and cook an hour longer or so. Taste before serving, adding additional sea salt and pepper, if needed. Remove bay leaves. Serve red beans over bowls of cooked rice (white or brown)
SLOW COOKER RED BEANS AND RICE RECIPE | MYRECIPES
From myrecipes.com
5/5 (36)Total Time 7 hrsServings 10
- Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
- Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
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Estimated Reading Time 7 mins
- Place the oil into a skillet over medium high heat. Add the celery, onions, bell pepper, scallions and garlic. Stirring often, cook the mixture for 6 minutes or until the onion is tender. Transfer to the crock pot.
- Add the beans and stir to blend in. Pour the water and beef broth into the crock pot. Add the crushed peppers and stir to blend all the ingredients together. Bury the ham hock into the beans.
- Cover the crock pot and cook on low for 9 hours or until the beans are tender. Remove the ham hock and remove the skin and any fat. Shred the meat and place back into the beans. Serve the beans over the hot cooked rice.
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- Stir together first 8 ingredients in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
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