If you love warm, cozy meals that come together with almost no effort, you’re gonna love this one.
This Smoky Coconut Red Beans & Rice is creamy, flavorful, and made right in your slow cooker.
Just toss everything in, let it do its thing, and come back to a pot of smoky, coconut-y goodness that’s perfect over rice.
It’s the kind of meal you make once and then crave again next week.
Here’s why this is one of my go-to crockpot meals — it’s rich and hearty, full of plant-based protein, and gets better the longer it sits.
Plus, that smoky flavor paired with creamy coconut milk is something special.
Why I Love This Recipe
I’ve made this for years when I want something filling, easy, and soul-hugging. It’s the type of meal that reminds me of lazy Sundays — slow cooker doing its job while I do mine (or nap).
- Everything goes into one pot
- Uses pantry staples
- Naturally vegan & gluten-free
- The leftovers are even better the next day
- Freezer-friendly and budget-friendly
What You’ll Need
- 1½ cups dried red kidney beans (soaked overnight)
- 1 (14 oz) can full-fat coconut milk
- 3 cups low-sodium vegetable broth
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp cumin
- ½ tsp chili flakes (optional)
- 1 bay leaf
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Cooked white rice, for serving
- Chopped green onions and lime wedges, for topping
Pro Tips
- Always soak your dried beans overnight to help them cook evenly and safely in the crockpot.
- Use full-fat coconut milk — it gives the sauce a creamy, velvety texture.
- Adjust spice level with chili flakes. Add more or leave it out.
- Leftovers thicken — just add a splash of broth or water when reheating.
- This freezes beautifully. Portion into containers and freeze for up to 3 months.
Tools Needed
- Crockpot or slow cooker
- Cutting board & knife
- Measuring spoons & cups
- Large spoon for stirring
- Fine mesh strainer (for draining beans)
- Serving bowls or plates
Substitutions and Variations
- Use canned beans (2 cans, drained and rinsed) if you didn’t soak dried ones
- Swap coconut milk with light coconut milk for a lighter version
- Add chopped greens like spinach in the last 30 minutes for extra veggies
- Add a splash of liquid smoke if you like it really smoky
Make Ahead Tips
Soak the beans and chop the veggies the night before. In the morning, just dump and go.
How to Make Crockpot Smoky Coconut Red Beans & Rice
Step 1: Soak the beans overnight
Place 1½ cups dried red kidney beans in a large bowl and cover with water by 2 inches. Let soak overnight, then drain and rinse.
Image Prompt:
Ultra close-up of soaked red kidney beans, now plump and rinsed, sitting in a fine mesh strainer over a glass bowl, with water droplets visible on the beans, on white marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers
Step 2: Dice the onion and bell pepper, mince the garlic
Dice 1 yellow onion and 1 red bell pepper. Mince 4 cloves of garlic.
Step 3: Add everything to the crockpot
Into your crockpot, add the soaked and drained beans, 1 can full-fat coconut milk, 3 cups vegetable broth, diced onion, diced red bell pepper, minced garlic, 2 tsp smoked paprika, 1 tsp dried thyme, ½ tsp cumin, ½ tsp chili flakes (if using), 1 bay leaf, 1 tsp kosher salt, ½ tsp black pepper, and 1 tbsp olive oil. Stir gently.
Step 4: Cook on LOW for 7–8 hours
Cover and cook on LOW for 7–8 hours, or until beans are tender and creamy. Stir once or twice during cooking if you’re around.
Step 5: Remove bay leaf and taste
After cooking, remove the bay leaf. Taste and adjust seasoning with extra salt or pepper if needed.
Step 6: Serve over rice and top
Spoon the red beans over hot, fluffy white rice. Top with chopped green onions and a squeeze of fresh lime.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave. Add a splash of broth or water if it thickens too much. Freeze in portions for up to 3 months.
Servings & Time
Makes: 4–6 servings
Cook Time: 7–8 hours (plus overnight soak)
Prep Time: 15 minutes
Macros (Per Serving, approx. based on 6 servings)
- Calories: 420
- Protein: 13g
- Carbs: 53g
- Fat: 18g
- Fiber: 14g
Why This Recipe Works (Quick Science)
Soaking the beans softens their tough outer shell and reduces cooking time — essential when using a slow cooker. Coconut milk adds richness and body, while smoked paprika and thyme give depth. Cooking everything low and slow lets the flavors marry beautifully.
Common Mistakes
- Not soaking beans: This can lead to undercooked beans and digestive discomfort.
- Using low-fat coconut milk: It won’t get that creamy texture.
- Overcrowding the pot: Don’t double the recipe unless your crockpot is 6 quarts or more.
- Not seasoning at the end: Flavors settle during cooking, so always taste and adjust.
What to Serve With
- Sweet fried plantains
- Simple cucumber salad with vinegar
- Warm cornbread
- Pickled onions or hot sauce on the side
- A crisp green salad
FAQ
Can I use canned beans?
Yes! Use two 15 oz cans of kidney beans, drained and rinsed. Reduce cook time to 4 hours on LOW.
Can I make it spicy?
Yep! Add extra chili flakes or even a chopped chipotle pepper in adobo sauce.
Can I use brown rice?
Definitely. Cook it separately and serve just like white rice.
Can I skip the coconut milk?
You can use cashew cream or even unsweetened oat milk, but coconut milk gives the best flavor and richness.
Let’s Cook It Together
Now you’ve got everything you need to make this super easy, smoky, cozy bowl of comfort. I hope it brings you as much joy as it does in my home. If you make it, drop a comment below and let me know how it turned out or if you have any questions!