Red Beans and Rice

Red Beans and Rice

Red Beans and Rice 

Our first au pair came from Brazil and she requested Red Beans and Rice almost every week (including her birthday dinner!).   She would reminisce of the BBQs they would have back home on the weekends where they were surrounded by family and friends. 

This is a great standalone dish to eat all year, or if you are a carnivore  it is great with  Cuban Grilled Chicken.  This dish is bursting with flavor the cumin, oregano and a slight tangy lime undertones.  

Cooking Red Beans and Rice -Crockpot

This red beans and rice recipe is easy to make and only requires about 15 minutes of prep time.  I do encourage to make the red beans and rice in a crockpot and let it simmer for several hours. 

Cooking Red Beans and Rice- Stovetop

If you are short on time follow the instructions up to step 4.  You will want to place all ingredients, except for the rice, in a  5 quart sauce pan and simmer for about 1 hour.  You can then add the rice and serve.  

Should I rinse the beans?

I always rinse my beans!  I like to use canned beans because it is quick and easy.  Canned beans are stored in a goopy liquid.  It is starchy and typically full of sodium (which none of us need more of!)  According to The Bean Institute you are remove an average of 41% of the sodium by rinsing. 


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  • Diced tomatoes and green chilies
  • Olive oil
  • Red kidney beans
  • Bell pepper (any color)
  • Onion
  • Garlic
  • Cumin
  • Oregano
  • Cayenne pepper
  • Cilantro Paste (or dried cilantro).
  • Lime juice
  • Rice 

Serving Suggestions: Cuban Grilled Chicken, side salad

Cuban Red Beans and Rice

The preparation for this meal takes about 15 minutes.  You will want to start by dicing bell pepper, fresh garlic and onions.  Saute the garlic and onions until they are translucent and starting to brown. 

Cuban Red Beans and Rice

Next, you will add the diced bell pepper and saute until the bell pepper starts to soften, usually about 5 minutes. 

Cuban Red Beans and Rice

Rinse the canned beans~ and then dump all ingredients except for the rice into the slow cooker.  Cook on low heat for 5 hours.  When ready to serve add the cooked rice, mix and enjoy! 

Cuban Red Beans and Rice

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Red Beans and Rice

Red Beans and Rice (slow cooker)

Vegan Red Beans and Rice dish bursting with flavor and lime undertones.
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Dinner, Side Dishes
Cuisine BBQ, Cuban, Dinner, Grill, Side Dish, vegan, Vegetarian
Servings 4
Calories 367 kcal


  • 2 cans tomatoes and green chilies diced
  • 1 tablespoon olive oil
  • 2 cans red kidney beans
  • 1 bell pepper any color
  • 1 large onion diced
  • 6 cloves garlic minced
  • 2 tablespoon cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons cilantro paste or 1 tablespoon dried cilantro.
  • 4 tablespoons lime juice
  • 1.5 cups rice bags of frozen rice work great!


  • Heat oil in a large non-stick skillet over medium-high heat.
  • Add diced onion and minced garlic to the pan, saute until starting to brown.
  • Add bell pepper and saute for about 5 minutes until tender.
  • Place mixture in a 5 quart electric slow cooker.
  • Add beans, tomatoes, cumin, oregano, cayanne pepper, lime juice and cilantro, mix all ingredients together.
  • Cover with lid and cook on low heat for 5 hours.
  • When ready to serve add cooked rice and mix. Enjoy!


Serve with Cuban Grilled Chicken and side salad.
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