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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 356.2 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 9.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Vegan Red Beans and Rice calories by ingredient
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Vegan Red Beans and Rice

Submitted by: BACKTOHERROOTS
Vegan Red Beans and Rice

Introduction

Easy to make, meat-free and done in the slow cooker! The nutritional facts don't include the rice Easy to make, meat-free and done in the slow cooker! The nutritional facts don't include the rice
Number of Servings: 8

Ingredients

    1 pound dry red kidney beans
    5 cloves garlic, minced
    1 large onion, diced finely (about 1 1/2 cups)
    5 celery stalks, diced finely (about 1 1/2 cups)
    1 large green bell pepper, diced finely (about 1 1/2 cups)
    3 bay leaves
    2 tsp. thyme
    2 tsp. oregano
    1/4 - 1 tsp. red pepper
    1/2 tsp. black pepper
    2 chipotle peppers in adobo sauce, chopped
    1/2 tbsp. red pepper sauce (such as Tabasco)
    1 tsp. Liquid Smoke
    Salt, to taste
    Rice, cooked, for serving

Directions

Soak beans in water overnight. Drain and place in crockpot, cover with 1 inch of water. Add remaining ingredients, except for salt and rice. Cook on high for 6-8 hours or until beans are mushy and soft. Season with salt before serving. Depending on the age of the beans, they may never break down. Then use a potato masher to mush them up. Serve over rice.

Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user BACKTOHERROOTS.





TAGS:  Vegetarian Meals |

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