Vegan Red Beans and Rice for 2

Vegan Red Beans and Rice for 2

You’ve probably noticed that I’m trying to come up with more savory recipes for the 1 1/2 to 2 quart slow cookers. I live in a two person household with a slew of wonderful (and demanding) companion of animals.

I know I’m not the only one without a large family. By making a smaller amount for dinner, it lets me try something new every night. If you have a larger family, or prefer not to cook everyday, feel free to double the recipe and use a 4 quart slow cooker.

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Once again, this recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before and adjust the water accordingly.

Vegan Red Beans and Rice for 2

Serves: 2 to 3

soy-free, gluten-free
  • 1 cup dry red beans
  • 3 cups water
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt-free Cajun seasoning
  • A few drops liquid smoke or smoked salt
  • Tabasco, optional (to taste or serve on the side)
  • salt, to taste
  • cooked rice for serving
  • cooked vegan sausage links or grilled tofu, optional for serving (**will reverse the soy-free or gluten-free label!)
The night before
  1. In your slow cooker add the dried beans, water, garlic, and bay leaves.
  2. Cook on low overnight. (If your 1½ quart slow cooker does not have a low/high setting then it should run on low.)
In the morning:
  1. Add the Cajun seasoning, liquid smoke, and Tabasco if using and ¼ to ½ cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.
Before serving:
  1. Taste and adjust seasonings and add hot sauce, and add salt if needed.
  2. Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.
**This recipe uses a smaller slow cooker 1½ to 2 quarts - you can double the recipe and use a 3½ to 4 quart slow cooker



  1. K1 Frog2 says

    Thanks for doing more recipes for two. My kids just left home for college and many nights it’s just hubby and I. I appreciate the ideas.

  2. bonehedz says

    Oh YUM! I’m a savory girl! This looks devine! I cooked up a pot of organic brown rice in the cooker last night and grabbed a variety of canned beans too so this will be a snap!

    BTW: I have noticed some particular brands of canned beans actually do have wheat/gluten in them for those needing to be gluten free. Who’d have thought? I prefer to cook my own and therefore know they’re gfree but it’s nice in a pinch to have canned on hand. I just have to read every label.

    Thanks for posting these great receipes!!!

  3. elvonee says

    Mmm this looks good, I’ve been meaning to try beans with rice. I wonder if I can find these red beans here in Greece, is there any other name for them? I’ve never seen them around. If all else fails I’ll try with pinto!
    Thanks :)

  4. Michael says

    Thanks for posting this recipe, Kathy! I’m looking to make red beans and rice for dinner tonight–though not in a slow cooker–and this was very helpful.

    I wanted to point out that, if your readers use kidney beans and follow the cooking instructions in your recipe, they could make themselves very sick from the presence of phytohaemagglutinin in the beans. I know there are a lot of different beans sold as “red beans”, but I do believe that most beans labeled that way are one variety or another of kidney bean. I think a 10 minute boil before putting the beans in the slow cooker would be a good idea for this recipe.

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