MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegan Slow Cooker Red Beans & Rice
Categories: Beans, Rice, Vegetables, Chilies, Herbs
Yield: 6 servings
1/4 c Oil
1 lg Yellow onion; fine chopped
Salt & black pepper
3 Celery ribs; fine chopped
1 lg Bell pepper; fine chopped
10 cl Garlic; fine chopped
1 tb White or yellow miso paste;
- heaping
2 ts Smoked paprika
1 ts Sweet paprika
1 ts Onion powder
1 ts Garlic powder
1 ts Ground cayenne; more to
- taste
1/2 ts Ground sage (optional)
1 lb Dried red kidney beans;
- soaked overnight
3 Dried bay leaves
3 Fresh thyme sprigs -OR-
1 ts Dried thyme
1 ts Soy sauce
Cooked rice; to serve
Sliced scallions; to serve
Louisiana-style hot sauce;
- to serve
Heat the oil in a large (12") 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 ts salt. Stir to
combine until the miso has dissolved, then remove from the heat and
scrape the mixture into a 6- to 8-qt 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. (See Tip.)
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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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