Meatless Friday: Fall Harvest Slow Cooker Beans and Rice


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Haul in the tomatoes, red and green before the frost!

This recipe was born of the fall clean up in my overgrown garden. It’s a great way to take advantage of fall garden items: onions, peas, green tomatoes, the last of the peppers or red tomatoes. These are foods you may find at a fall farmer’s market at a good price while you are getting your squash and kale for another meal!

This is a fall dish, but feels more like a last hurrah for the summer garden. It is a complete, naturally gluten-free, one-pot meal and is Instantpot-friendly. My kids really enjoyed having garden peas in place of some of the beans. It added a lot of texture and that fresh, sweet flavor. The green tomato gave a mild lemony taste.

If you are making this in the winter, don’t have access to garden vegetables, or your frost came early this year, never fear: there are easy grocery-store substitutions included in the recipe.

"Meatless Friday: Harvest beans and rice" by Kate Daneluk (

Copyright 2017 Kate Daneluk. All rights reserved.

Fall Harvest, Slow Cooker Beans and Rice

  • 2 T olive oil
  • 2 C basmati rice (Basmati is very forgiving in the slow cooker.)
  • 2 C chopped onion
  • 4 cloves of garlic, minced
  • 4 C chopped fresh tomatoes with all the juice you can save (To substitute canned tomatoes: use one can of diced tomatoes in juice and one can drained. Reduce salt by 1 tsp)
  • 1 diced yellow bell pepper (red or orange are fine too)
  • 2 small or 1 medium green tomato, diced small (tomatillos can be substituted)
  • ½ C chopped onion greens or scallions
  • 2 C low-sodium broth (chicken or vegetable)*
  • 1 Tablespoon of salt
  • 1 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 1 ½ tsp chili powder
  • 1 can of black beans, rinsed and drained
  • ½ C fresh or frozen peas
  • ½ C chopped cilantro
  • 4 T room temperature butter, cut in 4 pieces
  • Salt and pepper to taste


  1. Heat olive oil in pan or Instantpot and toast rice, stirring frequently, for 2-3 minutes. Add the onion and garlic and a little of the salt and sauté a few more minutes. The rice should look white and chalky and the onion begin to become translucent.
  2. Transfer to slow cooker or continue in the Instantpot, using the slow cooker setting.
  3. Add tomatoes with juice, bell pepper, green tomato or tomatillos, onion greens, broth, cumin, chili powder, pepper and the rest of the salt.
  4. Stir and cook on high for 3 hours.
  5. Check for salt and pepper and gently toss in the beans, peas, cilantro, and butter before serving.

*Most dioceses allow for meat broths when abstaining. Choose your broth depending on your diocesan guidelines and personal preferences.

"Meatless Friday: Harvest beans and rice" by Kate Daneluk (

Copyright 2017 Kate Daneluk. All rights reserved.

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2017 Kate Daneluk


About Author

Kate Daneluk is a wife, mother of six, and co-founder of Making Music Praying Twice. With a background in music, theology and education, she contributes articles and resources to various publications.

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