Slow Cooker Coconut Red Beans and Rice
Experience the comforting flavors of the Caribbean with this Slow Cooker Coconut Red Beans and Rice recipe—a hearty, plant-based dish that's perfect for meal prepping or satisfying weeknight dinners. Featuring tender red kidney beans simmered in creamy coconut milk and aromatic spices like thyme, allspice, and a hint of cayenne, this easy slow cooker meal delivers bold, savory flavors with minimal effort. Combined with fluffy, perfectly cooked long-grain white rice and garnished with fresh cilantro for a burst of freshness, this dish is as nutritious as it is delicious. Plus, it's naturally gluten-free and can be easily made vegan by using vegetable broth. Whether you're seeking a warm, cozy bite or a flavorful side dish, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 1 can (13.5 oz) Unsweetened coconut milk
- 3 cups Chicken or vegetable broth
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 3 stalks Scallions, chopped
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cayenne pepper (optional)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 whole Bay leaf
- 1.5 cups Long-grain white rice
- 3 cups Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse the dried kidney beans thoroughly under cold water and discard any debris. Soak the beans in water overnight or for at least 8 hours. Drain and rinse before using.
In a 6-quart slow cooker, combine the soaked kidney beans, coconut milk, chicken or vegetable broth, diced yellow onion, minced garlic, diced red bell pepper, chopped scallions, thyme, allspice, cayenne pepper (if using), salt, black pepper, and bay leaf.
Stir all ingredients together to ensure they are evenly distributed. Cover the slow cooker and cook on low heat for 7-8 hours or until the beans are tender and the flavors are well-melded.
About 30 minutes before the cooking time is up, prepare the rice. In a medium saucepan, combine the long-grain white rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Once the beans in the slow cooker are fully cooked, remove the bay leaf and taste the mixture. Adjust seasoning with additional salt and pepper if needed.
Serve the coconut red beans over a bed of fluffy white rice. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 18.4 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1230 mg | 95% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3649 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
