Red Beans and Rice
This vegetarian red beans and rice has added depth by using butter and smoked paprika. Try olive oil to make this recipe vegan.
- Prep Time: 8 hours 30 mins
- Cook Time: 8 hours
- Total Time: 16 hours 30 mins
- Yield: 4 servings
- Cuisine: Cajun
Ingredients
- 1 cup dried red kidney beans
- 1 TBS butter (substitute olive oil to make vegan)
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 5 garlic cloves, minced
- 1 ½ tsp thyme
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 6 oz lager style beer
- 2 cups veggie broth
- 1/8 tsp cayenne
- 2 bay leaves
- 2 cups cooked brown rice
Instructions
- Soak beans for 8 hours; drain and rinse. Cover with water and simmer 10 minutes to kill bacteria found in kidney beans. Drain and rinse.
- Melt butter in a skillet. Add onion and bell pepper, sauté 5 minutes or until beginning to soften. Add garlic through black pepper. Saute stirring frequently 3-5 more minutes, or until desired softness of veggies. Deglaze pan with about half of the beer. Scrape to loosen all spices and transfer to a 1.5 quart slow cooker. Add remaining beer, broth, cayenne, and bay leaves to slow cooker. Stir in kidney beans.
- Cook on low heat for 7 hours. Check beans for doneness and cook 1 hour on high or low depending on texture of the beans. Meanwhile, don’t forget to cook the rice.
Notes
You can prep this dish for the slow cooker the night before. Follow instructions through step 2, but don’t stir in the beans. Refrigerate overnight and stir the beans in just before turning on the slow cooker.
Find it online: https://www.alisonsallspice.com/vegetarian-red-beans-and-rice/