⅔ cup diced each: yellow onion, celery, and green bell pepper
1 tsp garlic powder
½ tsp each: smoked paprika, onion powder, thyme, and black pepper
¼ tsp chipotle powder (optional)
½ lb red kidney beans, soaked overnight, drained and rinsed
2 ¾ cup vegetable broth
1 bay leaf
1 TBS each: vinegar based hot sauce and reduced sodium tamari or soy sauce
Seasoned Rice
¾ cup long grain brown rice
½ cup diced yellow onion
1 bay leaf
10 TBS vegetable broth (1⅛ cups)
Green onion, for serving
Instructions
Rinse kidney beans and cover with water by 3 inches. Let rest overnight. Drain.
Saute the onion, celery, and bell pepper in olive oil until the onion starts to soften and turn translucent, about 5 minutes.
Stir in the garlic powder, smoked paprika, onion powder, thyme and black pepper. Saute about 1 more minute, or until fragrant.
Add the soaked kidney beans, broth and bay leaf. Bring to a full boil, reduce heat and let gently boil for 10 minutes.
Transfer to a 1 ½ quart slow cooker and cook on low for 6-8 hours. Alternatively, you can keep it on the stove. Simply reduce heat to low (almost nothing) and let simmer for 4-5 hours, stirring occasionally.
Mix in hot sauce and tamari or soy sauce. Taste test and add more spice or salt as needed.
Seasoned Rice
Combine all ingredients for the rice in a rice cooker or on the stove top. Cook until rice is tender. Let rest for 10 minutes, then fluff with a fork.
To serve
Spoon rice into the bottom or 4 bowls. Top with red beans and sliced green onions and an extra splash of hot sauce if desired.
To make leftovers
Spoon beans into the bottom of 4 sealable leftover containers. Top with rice so that it doesn't get mushy while waiting to be eaten.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/slow-cooker-vegan-red-beans-and-rice/