Crockpot-Made Vegan Style Red Beans and Rice

A Flavorful Twist On The Classic Red Beans & Rice Recipe


The Basics

  • Preparation Time: 15 minutes
  • Cook Time: 3-5 hours
  • Servings: 4-6 servings


1 pound dried red kidney beans
1 tablespoon coconut oil
3/4 cup chopped celery
1 1/2 cups chopped yellow onions
3 tablespoons chopped garlic
3/4 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/8 teaspoon ground cumin
2-3 bay leaves
2 teaspoons fresh thyme
2 tablespoons chopped parsley
10 cups vegetable stock
3-4 cups basmati rice
1/4 cup chopped green onions


  1. Turn the crock-pot on HIGH and add the 1 tablespoon of coconut oil
  2. Add all ingredients EXCEPT FOR THE 1/4 CUP CHOPPED GREEN ONIONS to the crock-pot and close the lid shut.
  3. After 30 minutes, turn the heat down to LOW **but do not open the lid, leave the crockpot closed**
  4. After approximately 1 hour, open the lid and stir the ingredients around evenly. Replace and/or close the lid afterward.
  5. After approximately 1 hour, open the lid again and stir the ingredients around, checking to see how things are coming along.  Grab a spoon and test a bean or two to see how close they are to being ready. Close the lid afterward.
  6. After approximately 1 hour, open the lid again, stir the ingredients around and try another bean or two to see if they are almost ready. Depending on the crock-pot/slow cooker that you are using (and/or how fast the ingredients are cooking), it could take another 1-2 hours before the red beans are fully cooked and ready.  When the beans become mushy and soft to the bite, they are ready.  You will know.
  7. Once beans are fully cooked and ready, ADD the 1/4 cup chopped green onions, stir around and.. SHARE.