Dave Ramsey Slow Cooker Beans and Rice Recipe–if you’re trying to cut down on your grocery bill I have a nourishing and inexpensive slow cooker beans recipe. We start with dried pinto beans (cheap!) and cook them all day while you’re at work (earning money to pay off your debts). Add in some salt, cumin, garlic powder and tomato sauce and you have dinner (or lunch)!
Dave Ramsey Slow Cooker Beans and Rice Recipe
If you’re familiar with Dave Ramsey you know that he loves to eliminate debt and he is famous for telling people that they need to cut their budget and live off of “beans and rice and rice and beans!” Yes, beans and rice are very inexpensive but I actually really love beans and rice and so do my kids. They love going to Mexican restaurants and stirring the rice and the beans together and gulping them down. But really why go to a restaurant when you can make them at home for a fraction of the price?
This Dave Ramsey Slow Cooker Beans and Rice Recipe starts with dried pinto beans. I have learned that the best way to get dried beans to get to the perfect consistency is to soak them overnight in salty water. I put 2 cups of beans, 6 cups of water and 1 tablespoon of salt together in a large bowl and let them soak for 8 hours or more. Then the next morning I drained off the water and rinsed the beans and added them to the slow cooker with 4 cups of water. I like to cook my beans naked with no seasonings and then when they come to the desired consistency I drain off extra water and add in seasonings. With these beans I just added some garlic powder, tomato sauce, cumin and salt. I garnished the beans with snipped cilantro and served over white rice (we usually eat brown rice but I let the kids have their way for once). So yummy! I didn’t even miss the meat.
Other slow cooker beans and rice recipes:
Check out all these other recipes that you may want to try as you cut your budget:
Red Beans and Rice–your Louisiana favorite!
Mexican Black Beans and Rice–this recipe is super simple and I make it all the time!
Coconut Rice and Beans–rice and beans with island flare!
Mexican Rice and Beans with Avocados–all your favorite Mexican flavors in one crockpot!
What Slow Cooker Did You Use?
For this recipe I used my beloved 6 quart oval KitchenAid slow cooker. I love this slow cooker because it cooks evenly and low. I also love this slow cooker because it has a neat timer with satisfying beeping buttons as well as a medium setting for those days where you start your slow cooker at an in-between time. If you’re in the market for a new slow cooker I definitely recommend this one!
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If you’re trying to cut down on your grocery bill I have a nourishing and inexpensive slow cooker beans recipe. We start with dried pinto beans (cheap!) and cook them all day while you’re at work (earning money to pay off your debts). Add in some salt, cumin, garlic powder and tomato sauce and you have dinner (or lunch)!
The night before
- 2 cups dried pinto beans
- 6 cups water
- 1 Tbsp salt
The day of
- 4 cups water
- 1 tsp garlic powder
- 2 (8 oz) cans tomato sauce
- 1 tsp cumin
- 1/2 to 1 tsp salt (I like to use kosher salt)
- Hot cooked rice
- Sort through and rinse off the beans. Place them in a large bowl. Cover with 6 cups of water and sprinkle with 1 Tbsp salt. Soak at least 8 hours.
- Drain the beans and rinse. Add the beans to the slow cooker. Add in 4 cups of water.
- Cover and cook on LOW for 8-12 hours or on HIGH for 6-8 hours, or until beans reach desired consistency. Drain off any excess water.
- Add in garlic powder, tomato sauce, cumin and salt. Stir.
- Serve beans over hot cooked rice.
I used my 6 quart slow cooker for this recipe.
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