Slow Cooker Bean Stew Vegan

Slow Cooker Cajun Kidney Beans and Rice

Taking inspiration from Louisana’s Cajun cuisine, this vegan kidney beans and rice recipe involves stewing the beans, green peppers, celery, and onion with a bit of smokiness, a bit of heat, and a lot of savory flavor. I love it on top of some short grain brown rice, but you could also have it over savory corn grits or with a big, thick delicious piece of cornbread.

A few notes…

  • ・If you don’t have red miso, you can use fake chicken bouillon paste instead. 1-2 tsp will do the trick.
Slow Cooker Vegetarian Kidney Bean Recipes
A hearty, slow cooker vegan dinner with kidney beans

Slow Cooker Cajun Kidney Beans and Rice

2 Tbsp olive oil

1½ cup diced onion

3 garlic cloves, coarsely chopped

1 cup diced green pepper

1 cup celery chopped on a bias

½ tsp smoked paprika

2½ tsp Cajun seasoning (see note above)

½ tsp garlic powder

2 bay leaves

14.5 ounce can of no salt diced tomatoes

15 ounce can of tomato sauce

2 – 15 ounce cans of dark red kidney beans, drained and rinsed

2 tsp red miso

Salt and black pepper, to taste

Cooked short grain brown rice, to serve

Hot sauce, to serve – optional

1. In a medium sized skillet, add olive oil, onion, garlic, green pepper, celery, a dash of salt, and black pepper.  Sauté over medium heat for ~10 minutes or until the onions become a bit golden.  

2. Add smoked paprika, Cajun seasoning, garlic powder and the bay leaves, and sauté for another minute.  

3. Then, add the can of tomatoes into the pot, and loosen any bits that are stuck to the bottom of the pot.

4.  Add the contents of the pot to a slow cooker. Then, add the tomato sauce, kidney beans, and red miso. Secure the lid, and cook on HIGH for 4 hours.

5. Remove the lid. Taste, and adjust seasonings, if needed (salt? hot sauce?). Serve over brown rice and top with hot sauce, if using.

A hearty vegan Cajun beans and rice recipe
Vegan gluten free kidney beans and rice

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