Vegan Slow Cooker Red Beans and Rice
100%
0
By cooking.nytimes.com
Vegan Slow Cooker Red Beans and Rice
Instructions
Cook:7h 30min
Updated at: Sun, 23 Aug 2026 00:25:26 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
26
High
Nutrition per serving
Calories372.1 kcal (19%)
Total Fat10.1 g (14%)
Carbs52.9 g (20%)
Sugars3.3 g (4%)
Protein20.2 g (40%)
Sodium412 mg (21%)
Fiber20.9 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupvegetable oil
1yellow onion
large, finely chopped
kosher salt
black pepper
3celery stalks
finely chopped
1green bell pepper
finely chopped
10garlic cloves
finely chopped
1 heaping tablespoonwhite miso paste
or yellow
2 teaspoonssmoked paprika
1 teaspoonsweet paprika
1 teaspoononion powder
1 teaspoongarlic powder
½ teaspoonground cayenne
plus more to taste
½ teaspoonground sage
optional
1 pounddried red kidney beans
soaked overnight
3dried bay leaves
3 sprigsfresh thyme
or 1 teaspoon dried thyme
1 teaspoonsoy sauce
rice
cooked, for serving
scallions
sliced, for serving
hot sauce
louisiana-style, for serving
Instructions
View on cooking.nytimes.com
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked
Delicious
Easy
Go-to
There are no notes yet. Be the first to share your experience!
