Another slow cooker recipe from Healthy Slow Cooking , an all vegan slow cooker site. My first book, The Vegan Slow Cooker, is also out!
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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.

Vegan Red Beans and Rice for 2

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)

  • 1 cup dry red beans
  • 3 cups water
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt-free Cajun seasoning
  • A few drops liquid smoke or smoked salt
  • Tabasco, optional (to taste or serve on the side)
  • salt, to taste
  • cooked rice for serving
  • cooked vegan sausage links or grilled tofu, optional for serving (**will reverse the soy-free or gluten-free label!)

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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