Slow Cooker Vegetarian Red Beans & Rice
Sometimes easy slow cooker recipes just hit the spot. Try Slow Cooker Vegetarian Red Beans & Rice for a delicious hearty meal. Simply put the ingredients in the slow cooker, sit back, relax and then enjoy a delicious red beans and rice recipe.
Cooking Time8 hr
Cooking MethodSlow Cooker
Ingredients
- 1 tablespoon Kelapo coconut oil
- 3 cloves of garlic
- 2 medium yellow onions
- 2 leeks
- 2 medium green pepper
- 2 cups baby carrots
- 2 cans (15.5-ounces) kidney beans, rinsed and drained
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 3 cups cooked brown rice
Instructions
- Heat oil in crock pot on high setting.
- Using a garlic press, crush garlic cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables.
- Chop onion into large chunks, as for a stew and stew into crock pot. Slice white ends of the leeks into 1/4″ rounds, discarding green tops and stir into crock pot.
- Chop green pepper into large chunks and stir into crock pot.
- Chop potatoes into eight pieces each, leaving skins on.
- Add potatoes, carrots, beans, broth, chili powder, salt and pepper to crock pot. Stir all the ingredients together well.
- Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low. Serve red beans over rice.
