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Vegetarian Red Beans And Rice Crockpot Recipe

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Crock Pot Vegetarian Red Beans & Rice
Crock Pot Vegetarian Red Beans & Rice from coconutoilcooking.com

Description

This vegetarian red beans and rice crockpot recipe is a delicious and easy-to-make meal. It is perfect for busy weeknights or lazy weekends when you want to have a hearty and comforting meal without putting in too much effort. The dish is loaded with protein, fiber, and essential nutrients that will keep you feeling full and satisfied for hours.

Prep Time

The prep time for this recipe is minimal. You will need to soak the beans overnight, but that requires only a few minutes of your time. The next day, you can quickly chop the vegetables and throw everything into the crockpot. Overall, the prep time should take you no more than 15-20 minutes.

Cook Time

The cook time for this recipe is 6-8 hours on low or 4-6 hours on high. The best thing about using a crockpot is that you can set it and forget it. You can go about your day or do other things while the crockpot does all the work for you.

Ingredients

  • 1 pound dried red beans, soaked overnight
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • Salt and pepper to taste

Equipment

  • Crockpot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Bowl

Method

  1. Drain and rinse the soaked beans.
  2. Add the beans, onion, bell pepper, celery, garlic, Cajun seasoning, thyme, smoked paprika, vegetable broth, water, bay leaf, salt, and pepper to the crockpot.
  3. Stir everything together until well combined.
  4. Set the crockpot to low and cook for 6-8 hours or high for 4-6 hours.
  5. Once the beans are tender, remove the bay leaf and discard it.
  6. Using a wooden spoon, mash some of the beans against the side of the crockpot to thicken the sauce.
  7. Taste and adjust the seasoning if necessary.
  8. Serve the red beans and rice hot with cooked rice and garnish with chopped parsley or green onions.

Notes

  • You can use canned red beans instead of dried beans if you are short on time, but the texture and flavor will be different.
  • If you prefer a thicker sauce, you can use an immersion blender to puree some of the beans or transfer some of the mixture to a blender and blend until smooth.
  • You can also add some vegan sausage or tempeh bacon for a smoky and meaty flavor.
  • This recipe makes a large batch, so you can freeze the leftovers for another meal.

Nutrition Info

One serving (1 cup) of vegetarian red beans and rice contains:

  • Calories: 295
  • Protein: 15g
  • Carbohydrates: 56g
  • Fiber: 12g
  • Fat: 1g
  • Sugar: 4g

Recipe Tips

  • Soaking the beans overnight will help to reduce their cooking time and make them easier to digest.
  • Use a good-quality vegetable broth to enhance the flavor of the dish.
  • If you want a spicier dish, you can add some cayenne pepper or hot sauce.
  • Don't skip the bay leaf as it adds a subtle but important flavor to the dish.
  • You can use any type of rice you like, but we recommend using long-grain white rice or brown rice.

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