Vegan Slow Cooker Red Beans and Rice
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By cooking.nytimes.com
Vegan Slow Cooker Red Beans and Rice
Instructions
Cook:7h 30min
Updated at: Mon, 18 Nov 2024 04:07:08 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
26
High
Nutrition per serving
Calories371.9 kcal (19%)
Total Fat10.2 g (15%)
Carbs53 g (20%)
Sugars3.7 g (4%)
Protein20.4 g (41%)
Sodium413.7 mg (21%)
Fiber20.7 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
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