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Camellia Brand
2 bowls of Red Beans and rice topped with green onions next to 2 pieces of whole white bread and a cup of chopped green onions

Slow Cooker Vegetarian Red Beans & Rice

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  • 2 (1-pound) packages Camellia Brand Red Kidneys, rinsed and sorted
  • 2 medium onions, chopped, about 2 cups
  • 2 small bell peppers, seeded and chopped, about 1 1/2 cups
  • 3 stalks celery, leaves removed, chopped, about 1 1/2 cups
  • 2 bay leaves
  • 12 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons hot sauce
  • Green onion, stalks only, thinly sliced, for garnish
  • Hot cooked rice and buttered French bread, for serving
Total time:
3 hours, 5 minutes
Prep time:
5 minutes
Cook time:
3 hours
10 (1 cup) Servings


  1. In a 7-quart slow cooker, combine beans, onion, bell pepper, celery and bay leaves. Stir in water and oil. Cover and cook on high until beans are tender, 3 to 4 hours.
  2. Turn off heat, remove bay leaves and stir in Cajun seasoning and hot sauce. (Beans will thicken upon standing.)
  3. Garnish with green onion and serve with rice and buttered French bread.

This Slow Cooker Red Beans and Rice recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South

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