Hello everyone and welcome,
A few days ago a friend of mine mentioned that she was in the mood to cook Red Beans & Rice. My reply was that sounds delicious! So I decided that this dish would be included in my weekly meal planning. For the past month, I have been deciding what dishes I will make for the week and make my grocery list based on the meals for that week. WHHHYYYYYY haven’t I been doing this all along? It makes life sooooo much easier from the shopping to preparing the meals.
Back to this dish so my friend hates crockpots and I LOVEEEEEEEE cooking in the crockpot and I cook in it as often as I can. For me, it takes the fuss or stress out of cooking. For her, she says her food never comes out the way she wants it to. Thank goodness that never been my experience. So a few day’s later I mention to my friend that I am going to make the Red Bean & Rice and she made a suggestion that I knew would make this dish magnificent. She said to add a bit of that jerk seasoning that you love so much. At that very moment, I knew exactly how I was going to make them and I felt certain that they would taste amazing!
Fast forward……….this dish turned out even better than I envisioned and now it’s time to share.
1 lbs organic kidney beans ( dry beans)
6 C spring water + 6 Tbsp of my DIY broth mix or organic veggie broth
4 stalks of organic celery, chopped
1 medium organic red onion, finely chopped
1 cup chopped organic red, yellow and green pepper
1 Tbsp grapeseed or avocado oil
2 Tbsp dried organic sage
1 Tbsp organic jerk seasoning ( my family LOVES Frontier brand)
2 organic Bay leaves
2 tsp Pink Himalayan salt
a pinch of baking soda (frontier brand or Bob’s Red Mill)
For the rice prepare 6 cups according to package directions
The night before, place your beans in a large pot and fill with cool water to cover the beans by a few inches. Cover and let the beans soak overnight.
Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the crockpot. Next add the veggies, broth, salt, seasonings/spices, baking soda, and stir to evenly mix everything.
- Set crockpot on low for 8-10 hours or high for 6. I prefer low for 10 hours. Serve with rice and a garnish of choice!
Now you can enjoy your delicious labor of love!
Thank you so much for taking the time to stop by, I greatly appreciate it.
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Until Next Time,
9 thoughts on “Vegan CrockPot Red Bean & Rice”
This looks delicious. I don’t have a crock pot, but and make it in an ordinary pot.
I don’t have all the spices, as you use, but will try with some of them, as I do have. Thank you.
Thank you, I hope you enjoy it!!! ☺
Damm this post got me like, I need to get a crockpot.
But WHEREEEE do i put it??!! Hahahaa!!
This sounds really yummy, I bet there weren’t many leftovers 🙂
Thank you! You have to make room for the crockpot. Nothing like coming home to the wonderful aroma and a meal ready a waiting to be devoured.
There was just enough leftover for my lunch. This dish was a huge hit!
I have such a teeeny kitchen, ughh!! I guess I’ll just have to keep lurking and lusting after your meals for the time being haha!
Oh I can’t wait to try this. It looks so savory and warm. Time to break out the crock pot 🙂
Thank you and it really is a savory/warm dish! I hope you enjoy it as much as my family and I have. ☺
It was very useful for me. Keep sharing such ideas in the future as well. This was actually what I was looking for, and I am glad to came here! Thanks for sharing the such information with us.