This is no ordinary beans & rice recipe. In addition to being high-fiber, it’s also low-sodium and made in the slow cooker which makes it super easy. You can serve these beans & rice as a side dish at your next fiesta or as a hearty, vegetarian main dish.
Cookbook recipe! With Cinco de Mayo around the corner, I thought I’d share this Mexican-themed recipe from my latest cookbook, The Low Sodium Slow Cooker Cookbook. It’s basically beans & rice but I do jazz it up with Mexican flavors.
This recipe is both vegan and vegetarian but at the end of the day, rice and beans is very filling combination in my opinion. I serve this as a side dish but if can be a main dish as well.
Don’t be scared if your slow cooker looks like a bowl of black water while it’s cooking. Depending on how your slow cooker heats, you might need to cook this longer than the time listed. Mine cooking in 6 hours but it took the full 6 hours.
This calls for 4 cups of cooked brown rice which means you will need to cook 2 cups of brown rice beforehand. This makes A LOT of beans and rice. I used my 6-quart slow cooker and it was full when it was done cooking. You can freeze the leftovers by the way.
- 1 lb dry uncooked beans, pre-soaked
- 1 small onion, sliced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1 bay leaf
- 6 cups water
- 4 cups cooked brown rice, warm or room temperature
- Add all ingredients except the brown rice to the slow cooker.
- Stir to mix well.
- Cook high 2–4, low 4-6.
- Remove bay leaf. Stir in brown rice.
If you’re looking to make this a more complete meal, you can stir in some cooked meat at the same time you add the brown rice.
Or you can serve it as a healthy side dish like I did.
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