Vegan Red Beans and Rice

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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

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.