Vegan Slow Cooker Red Beans and Rice Recipe (2024)

Red kidney beans contain a toxin (and some other dried beans), called Phytohaemagglutinin. To ensure they are safe to eat the raw beans should be soaked overnight, then cooked at a hard boil in fresh water for at least 15 minutes before being added to the other ingredients in the slow cooker. It is critical to ensure the beans are cooked at temps over 180F/82C and have been thoroughly cooked before consuming; 4-5 undercooked red kidney beans can make you sick.

Great recipe, didn’t have miso, dark soy sauce,creole/cajun spice mix at home nor do I own a slow cooker so I made a few tweaks and the stew came out brilliant! I subbed the miso and soy for a good quality tomato paste and fried with the veggies and spices in the beginning.Instead of creole/cajun spice I used a spice mix for chicken that contained paprika, black pepper, cayenne, turmeric, mustard, coriander,fenugreek,garlic,onion,rosemary and parsley.Finally I added 2 cans of kidney beans!

https://cooking.nytimes.com/recipes/1020824-vegan-pressure-cooker-red-beans-and-rice

And for the record, vegan stews are spectacularly tasty. Only if you stop trying to make them taste like their meat counterparts and treat the beans and veggies with due respect.

Didn’t use a slow cooker. Just cooked it as I would normally cook beans after soaking them. Wow! What a combination of flavors. I thought I would miss sausage but the miso and smoked paprika add the rich, umami flavor of sausage.This is now my go to red bean recipe.

Great recipe, great flavor! Was simple to put together and turned out well seasoned with good consistency.

Sub miso and soy for tomato paste; fry w/ veggies & spices in the beginning.Sub for creole/cajun spice: mix of paprika, black pepper, cayenne, turmeric, mustard, coriander, fenugreek, garlic, onion, rosemary and parsley.Add 2 cans of kidney beans.

There is a tasty vegan Andouille (think it's Freida?) that I use all the time. I love it and never use salt (plenty of sodium in this stuff but what the heck?).

Just made this on top of the stove. Excellent flavor. Soaked beans overnight. Made the recipe as written. Was done in less than two hours, but will keep coming it on low to thicken it a bit more. Dishes like this are always better the next day to allow it all to come together.

If the beans have too much liquid, you can always ladle some out and reduce in a separate sauce pan for a while so you don’t lose any flavor, then return back to the beans.

This was yummy! I cooked it on high for about 9 hours and served it with sauteed collards on the side. One thought I had was whether a bit of liquid smoke at the end would dial up the smokiness flavor.

These are really good. I used a cup less water than it called for and they were still somewhat soupy so I might even do an additional 1/2-1 cup less if I make it again. I was able to mostly follow the recipe with what I had on hand during these quarantined times. I used an anaheim pepper but also had no ground cayenne so that evened out some of the kick. Canned beans and fresh sage as well, and a few sprinkles of Old Bay. Great flavor truly reminiscent of ham hock.

Delicious!! I used red miso because that's what I had in my frig and they were great. I will use 1/2-1 cup less water next time b.c. mine were a bit watery for my taste. If you aren't vegan, shredded cheddar is awesome on top.

Possible to do this in an instant pot for shorter time? If so, how?

I made this today, for Fat Tuesday. It’s delicious. I made it on the stovetop, in a Dutch oven. (Brought to a boil, then simmered 45 minutes.) As per notes, I pre-soaked beans and pre boiled for 15 minutes. A keeper.

I made this with unsoaked Rancho Gordo Domingo Rojo beans instead of red kidney beans; otherwise followed the recipe as written. Great flavor!

I didn’t have a ham hock and so made the vegan version of this slow cooker recipe, and it was great. Followed the instructions exactly, and the liquid/bean ratio was perfect. I had a chorizo sausage in the fridge that I chopped up, sautéed, and added toward the end, but it wasn’t necessary; the beans cooked without meat are very tasty and capable of standing on their own.

Made this without salt, although I added a chicken chorizo sausage for the last 3 hours. Used Camellia red beans. Omitted soy sauce. Really good even without salt, so my taste buds must be adjusting.

Loved this. No slow cooker so only change was the use of a pressure cooker. Cooked the beans along with aromatics- carrot and celery stalks, onion and bay leaf and salt. Then added them to the recipes after the celery and green pepper. This will be made again!

Loved this. No slow cooker so only change was the use of a pressure cooker. Cooked the beans along with aromatics- carrot and celery stalks, onion and bay leaf and salt. Then added them to the recipes after the celery and green pepper. This will be made again!

An excellent opportunity to use the smoked sea salt my bf gifted me for Xmas. I also added about 1.5t of liquid smoke. Next time I’ll probably use more of the smoked salt instead of the regular salt, less cayenne and black pepper, and add some lime.

Changed this from slow cooker to Dutch oven by turning the oven to 350 F and cooking for 2 hours.

I really enjoyed this recipe. No slow cooker so did it in a Dutch oven, and kept checking and topping up water. It was salty enough at the end so I didn’t add the soy sauce. It’s very healthy.

1 lb dried beans = 2.5 cups

This is fabulous. I could eat this every week.

These are way too watery. I had to take the broth and boil it down on the stove to get a better consistency. Probably could use just 4 c water.

OK- now I see: 6 cs water...wasn't in the ingredients list.

No liquid? Am I missing something???

Made tonight and followed the recipe to the letter. Utterly fantastic. I'd consider maybe doing a four to two water/veggie broth next time and maybe adding a bit more miso but it came out beautifully. Highly recommended.

4 cups water worked great. I used an immersion blender for a second or two to smash the beans at the end. Very good.