Beans and Brown Rice Vegetarian Crock Pot Recipes Made Easy

Beans and brown rice are a classic vegetarian duo that not only taste great together but also offer a powerhouse of nutrients. When combined in a crock pot, this hearty meal becomes incredibly easy to prepare, requiring minimal effort yet delivering maximum flavor.

Slow cooking allows the beans to soften perfectly and the brown rice to absorb all the savory spices, creating a comforting dish that’s perfect for busy weeknights or meal prep.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, these crock pot recipes will satisfy your cravings for something wholesome and delicious. Plus, they’re budget-friendly, packed with protein and fiber, and easily customizable to suit your taste preferences.

Read on to discover why this recipe deserves a spot in your slow cooker rotation!

Why You’ll Love This Recipe

Beans and brown rice together create a complete protein, making this dish a nutritious and filling vegetarian option. Using a crock pot means you can set it and forget it, freeing up your time for other activities while your meal cooks slowly to perfection.

The recipe is incredibly versatile — you can spice it up with your favorite seasonings or add vegetables for extra texture and flavor. It’s also naturally gluten-free and packed with fiber, vitamins, and minerals.

This wholesome meal is ideal for meal prepping since it reheats beautifully and tastes even better the next day.

Finally, it’s a budget-friendly recipe that uses pantry staples and fresh ingredients, making it accessible for everyone.

Ingredients

• 1 cup dried black beans (soaked overnight or quick soaked)
• 1 cup dried kidney beans (soaked overnight or quick soaked)
• 1 cup brown rice, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth (low sodium recommended)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup corn kernels (optional, fresh or frozen)
• Fresh cilantro for garnish
• Lime wedges for serving

Equipment

• Slow cooker (crock pot) – 4 to 6 quart size works best
• Cutting board and knife for chopping vegetables
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Colander for rinsing beans and rice

Instructions

1. Prepare the beans: If using dried beans, soak them overnight or use the quick soak method by boiling them for 5 minutes and letting sit for 1 hour. Drain and rinse before adding to the crock pot.
2. Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add ingredients to crock pot: Transfer the sautéed vegetables to the slow cooker. Add soaked beans, rinsed brown rice, diced tomatoes with their juices, and corn kernels if using.
4. Season and add broth: Sprinkle in cumin, smoked paprika, chili powder, salt, and pepper. Pour in the vegetable broth and stir gently to combine all ingredients.
5. Cook low and slow: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and rice is fully cooked.
6. Check seasoning: Taste and adjust salt, pepper, or spices as needed. If the mixture is too thick, add a splash of vegetable broth or water to reach desired consistency.
7. Garnish and serve: Serve warm, garnished with fresh cilantro and lime wedges for a zesty finish.

Tips & Variations

“Soaking beans not only cuts down cooking time but also helps to improve digestibility.”

To make this recipe even more flavorful, consider adding a diced jalapeño or a pinch of cayenne pepper for heat. You can also toss in chopped zucchini or carrots for extra veggies and color.

For a smoky twist, try adding a chipotle pepper in adobo sauce or a splash of liquid smoke. If you prefer a creamier texture, stir in a bit of coconut milk or cashew cream toward the end of cooking.

To save time, canned beans can be used — just reduce the crock pot cooking time to about 2 hours and add the beans in the last hour to prevent mushiness.

Looking for more crock pot inspiration? Check out our Kare Kare Recipe Slow Cooker or our Jamaican Minced Beef Recipes for savory slow cooker meals packed with flavor.

Nutrition Facts

Serving Suggestions

This beans and brown rice crock pot dish is a satisfying meal on its own but pairs beautifully with a variety of sides. Try serving it with a crisp green salad dressed in lemon vinaigrette or steamed greens like kale or spinach for extra nutrients.

For a festive touch, spoon it into warm corn tortillas and top with avocado slices, salsa, and a dollop of sour cream or vegan yogurt. You can also serve it alongside warm naan or crusty bread to soak up the delicious juices.

Don’t forget a squeeze of fresh lime juice on top to brighten up the flavors just before serving.

Conclusion

This beans and brown rice vegetarian crock pot recipe is a perfect example of how simple ingredients can combine to create a nourishing and flavorful meal. It’s easy to prepare, budget-friendly, and packed with nutrients that support a healthy lifestyle.

The slow cooking process deepens the flavors, making every bite comforting and satisfying.

Whether you’re cooking for one, feeding a family, or meal prepping for the week, this dish fits seamlessly into your routine. Plus, its versatility means you can customize it to suit your taste buds and dietary needs.

For more delicious and wholesome recipes, don’t miss our Magic Dough Recipe or the delightful Kosher Sushi Salad Recipe, both fantastic additions to your culinary repertoire.

Enjoy the hearty goodness of beans and brown rice, cooked low and slow, and savor the ease of crock pot cooking!

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