Slow Cooker Vegan Red Beans and Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 TBS olive oil
  • 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
  1. Rinse kidney beans and cover with water by 3 inches. Let rest overnight. Drain.
  2. Saute the onion, celery, and bell pepper in olive oil until the onion starts to soften and turn translucent, about 5 minutes.
  3. Stir in the garlic powder, smoked paprika, onion powder, thyme and black pepper. Saute about 1 more minute, or until fragrant.
  4. Add the soaked kidney beans, broth and bay leaf. Bring to a full boil, reduce heat and let gently boil for 10 minutes.
  5. 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.
  6. Mix in hot sauce and tamari or soy sauce. Taste test and add more spice or salt as needed.
Seasoned Rice
  1. 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
  1. 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
  1. 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/