VEGAN SLOW COOKER RED BEANS AND RICE
This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.
Provided by Sarah DiGregorio
Time 7h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
- If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
- Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
SLOW COOKER RED BEANS AND RICE
Steps:
- Rinse, drain and sort red beans.
- Add red beans, 1 cup chopped onion, 1 teaspoon Slap Ya Mama seasoning, bouillon cubes, and 5 cups water to a slow cooker. Mix to combine and gently place bay leaves on top of the liquid so that they are barely submerged. Cook on high for 6½ hours.
- In a large pot on medium heat, add the avocado oil. Once the oil is hot, add the sliced vegan sausage and cook until browned and all sides, about 6-8 minutes. Remove browned sausage with tongs and set aside, reswerving the oil.
- In the same pot, add the rest of your chopped onion, along with the chopped bell peppers and celery. Cook, stirring frequently, until the onions become translucent and the rest of the vegetables begin to soften, about 6-8 minutes. Add green onion and garlic. Cook, stirring frequently, an additional 2-3 minutes.
- Transfer the partially cooked red beans into the pot with 1 cup of reserved water, fishing out the bay leaves if you're able to. Add the cooked sausage and season with an additional teaspoon of Slap Ya Mama. Stir to combine, increase heat to high and bring to a boil. Once it reaches a boil, partially cover th pot, turn heat to low, and simmer about an hour to an hour and a half. The liquid from the red beans should be thick, almost like a gravy. When your beans have about 30 minutes of cooking time left, prepare white rice according to package directions.
- Taste and adjust seasonings.
- Serve red beans over cooked whit rice and garnish with additional green onion and fresh parsley.
- ENJOY!
SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
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. Consider this your new I don't feel like cooking but I want something that's stick to my ribs cozy yet not covered in butter, cream or cheese. It's like a rice casserole for the adult crowd, smoky beans and creamy rice that takes all of five minutes to throw together.
Provided by Alex Caspero
Categories slowcooker
Time 5h10m
Number Of Ingredients 10
Steps:
- First, 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.
- Then, if serving as a one-pot meal, stir in the rice, pinch of salt and pepper, and increase the slow cooker heat to high and cook for 1-2 hours depending on the rice you use (see notes.) Serve with extra hot sauce, as desired.
- Or, if serving separately from rice, make the rice as directed on the stovetop or in a rice maker. Next, divide the beans into four bowls and top with a scoop of cooked rice. Finally, serve with extra hot sauce, as desired.
Nutrition Facts : ServingSize 1/6th recipe, Calories 175 calories, Sugar 5.7 g, Sodium 312.3 mg, Fat 1.2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 33.4 g, Fiber 6.3 g, Protein 8.6 g, Cholesterol 0 mg
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
VEGAN RED BEANS AND RICE
This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana, it is traditionally served on Monday. Make it part of your weekly rotation! Allow each person at the table to add Cajun seasoning and Louisiana hot sauce to taste.
Provided by Lauren Reese
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 10h25m
Yield 6
Number Of Ingredients 16
Steps:
- Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
- Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
- Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
- Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
- Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 76 g, Fat 6.5 g, Fiber 13.2 g, Protein 20 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 3.3 g
VEGAN PRESSURE COOKER RED BEANS AND RICE
Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.
Provided by Sarah DiGregorio
Categories beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
SLOW COOKER RED BEANS & RICE
Super easy recipe for Red Beans & Rice in the slow cooker. Comfort food at its best!
Provided by [email protected]
Categories Main Dish
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
- Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes)
VEGAN RED BEANS AND RICE
I'm a Michigan native, and don't do a lot of creole cooking, but I enjoy french creole food quite a bit. I developed this vegan version of the classic New Orleans recipe for my fiancee. It is a healthier version of the original that nobody will object to. You can add ham or sausage for a more traditional take. Traditionally this dish was made for Monday supper with the left over ham bone from Sunday. It could simmer away on the back of the stove while folks were buisy with the Monday laundry.
Provided by trforprez08
Categories White Rice
Time P1DT3h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the red beans at least 24 hours, longer if you have the time.
- Place the beans in a 4qt pot with a lid. Cover wit the water they have soaked inches Add more water to make about 5 cups.
- Add 2-3 bay leaves to the mixture, bring to a boil. Reduce the heat and simmer until the beans are soft. This can take about 45 minutes depending on the beans.
- Take the diced vegetables and place them in the bottom of a crock pot or stock pot. Add the tyme, salt, pepper and red pepper flakes.
- Take about two cups of the bean liquid out of the pot. Save this liquid.
- Now pour the beans and remaining liquid over the vegetables in the crock pot. Add just enough of the extra liquid to cover the beans and vegetables. You may not have much extra bean liquid after this, but that's OK, just add water if you have to.
- Simmer this mixture for at least two hours, longer if you can. I like to start in the morning and leave the mixture in the crock pot until dinner. If the liquid begins to boil away, add more of the bean liquid or water to keep everything covered.
- Once the vegetables have fallen apart, mash some of the beans against the side of the pot with a wooden spoon. This should thicken the liquid to a gravy consistency.
- Let the mix simmer while you make the rice.
- Make the rice in another pot. Add 1c rice and 2c cold water, a dash of salt, and bring to a boil. Reduce the heat to a low simmer and cook covered, stirring occasionally, until the liquid is gone. Fluff with a fork before serving.
- To serve, put a big helping of rice on a plate. Cover with the red bean mixture. Serve with hot sauce.
- Note: To make a non-vegan version of this recipe just cook a ham bone with the beans. You can also add chopped ham or sausage to the mix, or serve with a porkchop or sausage on the side. You can vary the spices to your taste, but the bay, tyme, bell pepper, onion and celery make the basic flavor of the recipe so don't omit them.
RED BEANS AND RICE - SLOW COOKER
This slow cooker recipe is another tasty Louisiana classic that everyone will love. This dish is comfort food at its best! VIDEO https://www.youtube.com/watch?v=fiSR8lCzxl4
Provided by CLUBFOODY
Categories Easy
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well.
- In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on "High" and cook for 7 hours.
- One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up.
- About 30 minutes before beans are ready, start cooking rice.
- When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 4.1, Cholesterol 35.7, Sodium 1033.1, Carbohydrate 10.2, Fiber 1.5, Sugar 3, Protein 16.7
More about "vegan slow cooker red beans and rice food"
VEGAN RED BEANS AND RICE | SLOW COOKER OPTION
From wholefully.com
Reviews 39Calories 202 per servingCategory Main Dishes
- Heat the oil in a large Dutch oven or stockpot over medium high heat. Add in the onion and cook until very tender and beginning to brown, about 10 minutes.
- Add in the garlic, celery, and bell pepper, and continue to cook until just softened, about 3 minutes.
- Add in the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender and mushy (see notes about bean cooking time).
- Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.
SLOW COOKER VEGAN RED BEANS AND RICE - FRIDAY NIGHT …
From fridaysnacks.info
SLOW COOKER RED BEANS AND RICE - RECIPE RUNNER
From reciperunner.com
SLOW COOKER RED BEANS AND RICE RECIPE - EATING ON A …
From eatingonadime.com
SLOW COOKER RED BEANS AND RICE RECIPES
From slowcookerfromscratch.com
SLOW COOKER VEGETARIAN RED BEANS & RICE
From recipelion.com
SLOW COOKER RICE AND BEANS - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SLOW COOKER RED BEANS AND RICE - DON'T SWEAT THE …
From dontsweattherecipe.com
COCONUT RED BEANS & RICE - SLOW COOKER - THE FOOD BLOG
From thefoodblog.net
HEALTHIER SLOW COOKER RED BEANS AND RICE • THE FRESH COOKY
From thefreshcooky.com
RED BEANS AND RICE RECIPES VEGETARIAN | DEPORECIPE.CO
From deporecipe.co
VEGAN SLOW COOKER RED BEANS AND RICE - MASTERCOOK
From mastercook.com
SLOW COOKER RED BEANS AND RICE RECIPE | SOUTHERN LIVING
From southernliving.com
SLOW COOKER RED BEANS AND RICE | I HEART RECIPES
From iheartrecipes.com
CAJUN-STYLE VEGAN RED BEANS AND RICE – EMILIE EATS
From emilieeats.com
SLOW COOKER VEGETARIAN RED BEANS RECIPE | CAMELLIA BRAND
From camelliabrand.com
VEGAN RED BEANS AND RICE - EATING BIRD FOOD
From eatingbirdfood.com
VEGAN RED BEANS AND RICE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SLOW COOKER RED BEANS & RICE (WITH SAUSAGE) - 100 DAYS OF REAL …
From 100daysofrealfood.com
SLOW COOKER CAJUN RED BEANS AND RICE - 4 SONS 'R' US
From 4sonrus.com
VEGAN RED BEANS AND RICE - BUDGET BYTES
From budgetbytes.com
SLOW COOKER RED BEANS AND RICE - BOWL OF DELICIOUS
From bowlofdelicious.com
VEGAN RED BEANS AND RICE (USING CANNED BEANS)
From thymeandjoy.com
VEGETARIAN RED BEANS AND RICE SLOW COOKER RECIPES
From stevehacks.com
INSTANT POT RED BEANS AND RICE (VEGAN) - THE SIMPLE VEGANISTA
From simple-veganista.com
VEGETARIAN RED BEANS AND RICE {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
SLOW COOKER RED BEANS AND RICE VEGETARIAN RECIPES
From stevehacks.com
RED BEANS AND RICE (A CROCKPOT RECIPE) - KYLEE COOKS
From kyleecooks.com
POPEYE'S RED BEANS AND RICE | COPYCAT RECIPE | ALL SHE COOKS
From allshecooks.com
SLOW COOKER RED BEANS AND RICE RECIPE - I CAN COOK THAT
From icancookthat.org
SLOW COOKER BEANS AND RICE - NEILS HEALTHY MEALS
From neilshealthymeals.com
VEGAN SPANISH INSPIRED RICE AND BEANS | EASY RICE COOKER MEAL
From sweetsimplevegan.com
VEGAN RED BEANS AND RICE - SIMPLE VEGAN BLOG
From simpleveganblog.com
BLACK FOLKS SOUL FOOD RED BEANS AND RICE
From thesoulfoodpot.com
SLOW COOKER RED BEANS AND RICE - NO GETTING OFF THIS TRAIN
From nogettingoffthistrain.com
VEGAN RED BEANS AND RICE | RECIPE | SLOW COOKER DINNER RECIPES, …
From pinterest.com
10 BEST VEGETARIAN BEANS AND RICE CROCK POT RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love