Slow Cooker Red Beans and Rice
Slow Cooker Red Beans and Rice! This vegan red beans and rice recipe is so satisfying and perfect for chilly winter days.
Equipment
Ingredients
- 2 15 ounce cans red or kidney beans, drained and rinsed
- 1 cup finely chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 2 1/3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice, for serving
- hot sauce, for serving
Instructions
- Place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika, and cayenne pepper in a slow cooker and cook on low for 4-5 hours. Taste, adjusting seasoning as needed-- adding more salt/pepper/hot sauce as desired.
- Make the rice as directed on the stovetop or in a rice maker. Divide the beans into four bowls and top with a scoop of cooked rice. Serve with extra hot sauce, as desired.
Nutrition
Serving: 1servingCalories: 315kcalCarbohydrates: 63gProtein: 14gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1117mgPotassium: 795mgFiber: 14gSugar: 8gVitamin A: 854IUVitamin C: 36mgCalcium: 103mgIron: 4mg