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Vegan Red Beans and Rice for 2
Posted By geekypoet On December 6, 2011 @ 10:36 am In Beans and Legumes,Crockpot,Featured Recipes,Recipes with Photos | 3 Comments
Please note if you use kidney beans instead of the smaller red beans you will want to boil them on the stove for 10 to 15 minutes before adding to the slow cooker. Kidney beans have a toxin in them that requires this process.
soy-free, gluten-free **
Makes 2 to 3 servings
This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – (you can double the recipe and use a 3 1/2 to 4 quart slow cooker)
The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)
In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.
Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.
Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.
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