Crockpot Beans & Onion Risotto (Vegan, GF)

Enough said, honestly. The flavor and textures really take beans and rice to a whole other level!

Easy Crockpot Beans


  • 2 cups dry pinto beans, rinsed
  • 2-3 carrots, peeled
  • 3-4 celery stalks
  • 1 large red onion
  • 1 tsp each garlic powder and onion powder
  • 1/2 tsp each cumin and paprika
  • 4 cups vegetable broth
  • 3 cups water
  • Salt and pepper to taste


  • In a food processor or blender, dice the carrots, celery and onion…set aside
  • In a large crock pot, add the rinsed beans
  • Then add the garlic powder, onion powder, cumin and paprika
  • Add the veggies
  • Add the vegetable broth and water…stir
  • Cook on high for 8-10 hours
  • Salt and pepper to taste

Caramelized Onion Risotto


  • 2 large yellow onions
  • 2 dollops vegan butter
  • 2 cups rice
  • 2 quarts vegetable broth
  • 1/4-1/3 cup vegan cream cheese
  • Salt and pepper to taste


  • In a large pot, sautĂ© the thinly sliced onions and 1 dollop of vegan butter until brown and then turn down the heat and continue to Caramelize, about 20-25 mins
  • Remove onions from pot
  • In the same pot, add a tablespoon of oil and the rice and stir for about 2 minutes
  • While the rice is going, heat up the vegetable broth in another pot until heated through
  • Adding one ladle at a time, add the vegetable broth to the rice and stir, as it evaporated and absorbs, add more, over and over again until no more broth is left and the rice is cooked through
  • Add the last dollop of vegan butter, the vegan cream cheese and salt and pepper to taste
  • Add the caramelized onions and enjoy!

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