Savory Beans and Rice Crock Pot

Transform your weeknight dinners with this hearty and flavorful Savory Beans and Rice Crock Pot recipe, a comforting one-pot dish that's as nutritious as it is satisfying. Packed with protein-rich black and kidney beans, tender long-grain white rice, and aromatic spices like cumin and smoked paprika, this slow-cooked masterpiece is perfect for busy days. The vibrant addition of diced tomatoes, green bell pepper, and a hint of garlic creates a rich and savory base, while the effortless crock pot method ensures perfect results with minimal prep. Garnish with fresh parsley for a pop of color and serve up this healthy, vegetarian-friendly meal that’s ideal for feeding a hungry crowd. Whether for meal prep or an easy family dinner, this beans and rice recipe is a wholesome, budget-friendly win.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 1 cup dried black beans
• 1 cup dried kidney beans
• 6 cups vegetable broth
• 1.5 cups long-grain white rice
• 14.5 ounces diced tomatoes (canned)
• 1 medium yellow onion
• 1 medium green bell pepper
• 3 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 1 leaf bay leaf
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Rinse and sort the dried black beans and kidney beans to remove any debris, then soak them in water overnight or for at least 8 hours. Drain and rinse before using.

Step 2

Dice the yellow onion and green bell pepper. Mince the garlic cloves.

Step 3

Turn on the crock pot and set it to the Low heat setting for slow cooking (or High if you’re short on time).

Step 4

Add the soaked and rinsed beans, vegetable broth, diced tomatoes (with their juices), onion, green bell pepper, and garlic to the crock pot.

Step 5

Stir in the ground cumin, smoked paprika, dried oregano, chili powder, salt, black pepper, and the bay leaf.

Step 6

Cover the crock pot with the lid and let the mixture cook on Low for 6–7 hours (or 3–4 hours on High) until the beans are tender.

Step 7

About 30 minutes before the cook time is over, heat the olive oil in a small skillet over medium heat. Add the rice and toast it for 2–3 minutes until lightly golden.

Step 8

Add the toasted rice to the crock pot and stir to combine with the beans. Let everything cook for an additional 25–30 minutes or until the rice is fully cooked and the liquid has been mostly absorbed.

Step 9

Remove the bay leaf, stir, and taste to adjust seasoning if needed.

Step 10

Serve the savory beans and rice in bowls and garnish with freshly chopped parsley if desired. Enjoy hot!

Nutrition Facts

Serving size	(2815.3g)

Amount per serving	% Daily Value*
Calories	2162.1

Total Fat 31.7g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 9353.9mg	0%
Total Carbohydrate 380.7g	0%
Dietary Fiber 96.1g	0%
Total Sugars 48.5g
Protein 104.5g	0%

Vitamin D 0IU	0%
Calcium 733.2mg	0%
Iron 36.5mg	0%
Potassium 7493.3mg	0%

*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.

Source of Calories

Fat: 12.8%

Protein: 18.8%

Carbs: 68.4%