Red beans crock pot vegetarian

Red beans in a crock pot are not just a meal; they’re a celebration of comforting, nutritious, and easy cooking. For those who lead a vegetarian lifestyle, incorporating red beans into crock pot meals provides a versatile and satisfying option. These legumes are rich in protein and fiber, making them an excellent cornerstone for a meatless diet.

It is no secret that I love beans. Beans are nearly a perfect food full of protein, fiber, and nutrients. Plus, they are incredibly tasty, readily available, and one of the most affordable forms of protein around. You can easily feed a family of beans. Try doing that with meat. here is my Crock pot red beans and ham.

What does red bean do to your body?

Red beans are considered a nutritional powerhouse packed with essential nutrients. They serve as an excellent source of:

• Protein: Ideal for those following a vegetarian diet, red beans provide a significant amount of plant-based protein, crucial for muscle repair and immune support.

• High in Fiber: They contain a lot of dietary fiber, which helps support digestive health, reduces constipation, and can aid in weight management by making you feel full longer. Fiber also helps to regulate blood sugar levels. 

• Good for Heart Health: The fiber, along with antioxidants and potassium in red beans, can contribute to lower cholesterol levels and improved cardiovascular health. The beans potassium helps maintain a healthy balance of electrolytes and blood pressure.

• Antioxidants: The rich red hue comes from antioxidants that help combat oxidative stress and lower the risk of chronic diseases.

• Promotes Healthy Skin: Due to their antioxidant content, red beans can also promote healthy skin by fighting free radicals that contribute to premature aging and skin damage.

• Supports Kidney Health: Some studies suggest that red beans may help support kidney function, especially in individuals with kidney disease, due to their high fiber and antioxidant properties.

Overall, red beans are a nutritious and versatile food that can benefit various aspects of your health when included in a balanced diet. Just be sure to cook them thoroughly, as raw red beans contain lectins that can be toxic if consumed improperly. 

Enjoying red beans regularly can transform your diet while contributing positively to your health. For a healthy recipe , try my Beans and rice recipe healthy.

What do I need to make this red beans and rice recipe?

This Vegan Red Beans and Rice recipe may not be traditional (see also: it's vegan), but it certainly is tasty, bold, and easy.

• 2 tablespoons avocado or olive oil
• 5 celery stalks, finely diced (about 1 1/2 cups)
• 1 large onion, finely diced (about 1 1/2 cups)
• 6 cloves garlic, minced
• 1 large green bell pepper, finely diced (about 1 1/2 cups)

• 1 pound dry red kidney beans, soaked in water overnight, drained, and rinsed
• 3 bay leaves
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon paprika

• 1/4 teaspoon ground cayenne pepper, plus more to taste
• 1/2 teaspoon black pepper
• 2 chipotle peppers in adobo sauce, chopped

• 2 teaspoons hot sauce (such as Tabasco), more to taste
• 6 cups vegetable broth
• Salt, to taste
• Cooked rice and sliced green onions, for serving

Beans and spicy flavor are a match made in heaven. Many of the biggest bean-loving cultures have cuisines that use robust and bold flavors. And of these bold-flavored dishes, one of my favorites is red beans and rice. 

If you want to use a larger slow cooker, you will want to double the recipe for new orleans red beans and rice.  Slow cookers cook from the sides, so a small amount doesn’t cook well in them.  If you use a large slow cooker, you will likely have extra space, so don’t worry about measuring the veggies and just chop if you want to.

Do you have to soak your beans for red beans and rice?

For beans cooked on the stove top, technically no , but if you don’t, expect the beans to take significantly longer to cook. If you plan to make your red beans in the crock pot, you will need to boil the beans for ten minutes on the stove. 

Drain the beans before adding them to the slow cooker. The boiling will kill the kidney bean lectin that can make some folks feel sick.

How do I make vegan red beans and rice in the slow cooker?

Place the soaked, drained, and rinsed beans in a large stockpot and cover with water. Bring to a boil and boil vigorously for 10 minutes. Drain and rinse. 

Add to slow cooker with all remaining ingredients (except the rice and green onions) and cook on high for 4-6 hours or low for 6-8, or until the beans are very tender and mushy. Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.

Variations to the Slow Cooker Vegan Red Beans and Rice recipe

The chipotle powder is non-traditional but it adds just a touch more smokiness that I am looking for in this version that omits smoked meats.  I prefer canned chipotles in adobo for many things, but in this application the powder is actually better.  It’s not as spicy but just as smoky.

You can use plain cooked rice instead of making the seasoned rice if you already have it on hand.  I like to batch cook rice to use in multiple meals, so I don’t always use the seasoned rice either, but it is traditional.

Do not skip the boil on the stove portion of the instructions.  Kidney beans need to be boiled to be safe to eat because they contain toxins which can cause symptoms like food poisoning. The slow cooker will not get hot enough, so this is a necessary step.

Can this recipe be made in the Instant Pot?

This recipe is better suited for the slow cooker than a pressure cooker. However, if you want to make it on the stove top 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 then serve with the beans.

Great uses for leftover rice and beans

There are so many things you can do with rice and beans. Serve it as a taco/burrito bar, just put out a bunch of warm tortillas, both hard and soft. Then, add all kinds of fillings and toppings. The main filling, of course, will be the beans and rice.

 Still, you can also have ground beef, chopped meats (chicken, beef, turkey), avocado slices, tomatoes, shredded cheese, pico de gallo, guacamole, onions, shredded lettuce, sour cream, and taco sauce.

Other uses include casseroles with rice, beans, and anything else you happen to have on hand or some rice and bean soup. Jambalaya is another great recipe with rice and beans that can be made with almost any other ingredients you may have, like shrimp, crawfish, or even chicken. 

Chili can be made from rice and beans, too. It already has most of the other ingredients, including chili powder. If you have just a little bit left, mix it with some greens and make a salad. Or stir some melted Velveeta cheese into it and make a dip for tortilla chips or bread chunks. 

Why not veer off the Mexican path and turn the leftovers of this dish into an Asian snack? Mix in some bamboo shoots, eggs, cabbage, shredded carrot, and soy sauce, and then roll it all in egg roll wrappers. Fry and serve.