Slow Cooker Kidney Bean Curry

by Erin

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia Beans and Rhodes Bread. All thoughts and opinions are my own.

These slow cooker kidney beans when served over rice are basically like a curried version of red beans and rice. 

Slow Cooker Kidney Bean Curry #slowcooker

When I crave certain things, I tend to go overboard. As you can probably guess I have been on a curry kick lately as this is my second recipe featuring curry seasoning. I simplified things this time and just made a tomato curry sauce to slow cook the kidney beans.

But fun fact, the beans are technically already cooked. One thing I didn’t know about dried red kidney beans is that not only do you need to soak them overnight, but you have to cook them before again cooking them in your preferred dish. Not only will they be a better consistency, but they are easier for your body to digest.

Slow Cooker Kidney Bean Curry #beancurry

After simmering away in the slow cooker these beans are perfect served over rice, like curries red beans and rice. I even added a Rhodes Texas roll on the side.  Which BTW freezing raw dough, letting it rise, and then baking it might be the next best thing to making it fresh yourself.

One blogger even shared a recipe to make the rolls themselves in the slow cooker on Monday! Check out what other goodness people are whipping up today below and enter the giveaway at the end of the post if you haven’t already.

Wednesday’s Slow Cooker Recipes

Rhodes Bread Texas Rolls

Three years ago: Weekly Meal Plan: 4

Four years ago: Strawberry Glazed Meyer Lemon Blondies

Six years ago: Skillet Lasagna

Seven years ago: Chili-Lime Roasted Butternut Salad


Serves 6


2 cups Camellia dried kidney beans, soaked overnight, rinsed and drained

2 Tbsp olive oil, divided

1 Tbsp whole coriander seed

1 tsp whole cumin seed

1/2 tsp dried mint

1 (15 oz. can) whole peeled tomatoes

2 cups vegetable broth

1 small yellow onion, diced

4 cloves garlic, minced

1 tsp garam masala

1 tsp paprika

1 tsp freshly ground black pepper, plus more to taste

1 tsp salt, plus more to taste

1/2 tsp turmeric

Pinch cayenne

Rice, to serve


  1. In a large pot over medium-high, add kidney beans and enough water to cover them by 2 inches. Bring to a boil, reduce to a gentle simmer, and cook for 45 minutes, or until soft and creamy. Drain and set aside.
  2. In a medium pot over medium-low, heat 1 tablespoon of oil. Add coriander and cumin and cook for about a minute or until the aromatic and a shade darker.
  3. Add mint and tomatoes with juices to the pot, mashing them to break apart. Cook, stirring occasionally, for 7 minutes or until broken down and saucy. Stir in vegetable broth, remove from heat, and allow to cool for 5 minutes before transferring to a blender to blend until smooth, making sure to vent (alternatively, leave in pan and use an immersion blender). Transfer to the bowl of a slow cooker.
  4. Heat the remaining 1 tablespoon in the same pot over medium-low heat. Add onion and cook for 5 minutes, stirring occasionally, until softened and golden. Add minced garlic and cook 1 minutes or until fragrant. Stir into slow cooker.
  5. Add onions, kidney beans, and remaining seasonings to the crock pot. Stir, cover, and cook on high for 3-4 hours or low 6-8 hours. Adjust seasonings to taste.
  6. Serve over rice.

Source: Adapted from The Curious Chickpea.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

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Sandhya Ramakrishnan January 23, 2020 - 3:00 pm

This kidney bean curry is my favorite and I make it often. Cooking it in the slow cooker is a great idea as it will bring out the best flavors. I have a slow cooker that I have never used. I will try using it soon.

spiffycookie January 23, 2020 - 9:30 pm

You’ve never used your slow cooker? You must make this!

Danielle January 23, 2020 - 11:22 am

Fantastic beans to serve with so many great dishes. Love how easy it is to make them, and this recipe certainly looks fantastic!

Natalie January 23, 2020 - 9:12 am

I must make this soon. Looks delicious and flavors are amazing. I bet my family will enjoy this very much. I saved the recipe and will give it a try. Thanks!

spiffycookie January 23, 2020 - 9:15 am

Oh yay I hope that you do!

Choclette January 23, 2020 - 3:05 am

Home cooked pulses are so much nicer than tinned ones I reckon. Not that I’m well enough planned to do it all the time. Love the idea of a kidney bean curry.

spiffycookie January 23, 2020 - 9:15 am

As long as you soak them long enough! I’ve had my share of undersoaked beans in recipes that are no good.

Colleen - Faith, Hope, Love, & Luck January 22, 2020 - 5:44 pm

I adore that you spiced up kidney beans in a whole different way! I bet the curry and bean combination tastes amazing!

spiffycookie January 23, 2020 - 9:15 am

It was quite enjoyable!


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