Cajun Crock Pot White Beans
Jun 11, 2025
Makes: ~8 servings
Prep Time: 10 minutes
Cook Time: 7–8 hours on low or 4–5 hours on high
This recipe gives you an option to add TOFU to increase the protein. But you can easily skip that step if you prefer not to use it. (it does kind of curdle a little bit...) and add a little more water instead. I LOVE the flavor of these beans. It is a different twist than your typical rice and beans. Cajon seasoning is the key here.
Ingredients:
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1 lb dry white beans (navy, great northern, or cannellini), rinsed (2 cups)
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1 block firm or extra firm tofu (optional)
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4½ cups Veggie broth (use 6 cups if you don't use tofu)
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1 small onion, diced
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1 green bell pepper, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 tablespoons Cajun seasoning (adjust to taste)
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1 teaspoon smoked paprika
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½ teaspoon dried thyme
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½ teaspoon oregano
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½ teaspoon black pepper
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1 bay leaf (optional)
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1 (3–4 inch) strip of kombu (a type of seaweed, optional but helps reduce gas)
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Salt to taste (add after cooking to keep beans tender)
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Optional: Dash of hot sauce or pinch of cayenne for extra heat
Instructions:
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Blend tofu with water and bouillon in a high-speed blender until smooth and creamy. This is your flavorful base.
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Add rinsed dry beans, chopped onion, bell pepper, celery, garlic, and all seasonings to the crock pot.
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Pour in the blended tofu mixture, and stir to combine.
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Tuck in the kombu strip (don’t chop it—it’ll stay in one piece and can be removed before serving).
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Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are soft and creamy.
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Once beans are cooked, remove kombu and bay leaf. Taste and add salt as needed.
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Optional: Use the back of a spoon to mash some beans against the side of the pot and stir to thicken.
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đź’ˇ Optional fine-tuning tip: If you want a creamier meal you could blend ½–1 cup of the cooked beans with some of the broth near the end of cooking and stir it back in.
Serving Suggestions:
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Serve with a slice of vegan cornbread (see this recipe!)
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Spoon over brown rice or quinoa for a hearty meal
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Add a squeeze of lemon or hot sauce for brightness and heat
Tips:
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Why kombu? Kombu (a sea vegetable) contains enzymes that help break down raffinose sugars in beans—the ones that cause gas. It also adds subtle umami flavor.
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Want smoky richness? Add ½ teaspoon of liquid smoke or a sprinkle of smoked salt after cooking.
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Store leftovers in the fridge for up to 5 days or freeze for later.
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