Slow Cooker Red Beans and Rice

Feb 21, 2012 at 8:48 a.m. ET

Whether you're dishing up a vegan Fat Tuesday feast or simply craving Cajun, here is a slow cooker version for red beans and rice.

Whether you're dishing up a vegan Fat Tuesday feast or simply craving Cajun, here is a slow cooker version for red beans and rice.

Slow Cooker Red Beans and Rice

Serves 8

  • 3 (15-ounce) cans red kidney beans, rinsed, drained

  • 2 cups Lundberg Family Farms Countrywild Rice

  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained

  • 1 onion, finely chopped

  • 4 garlic cloves, minced

  • 4 cups vegetable broth

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1 teaspoon Cajun seasoning or a generous pinch of cayenne

  • Salt and freshly ground black pepper to taste


Directions:

  1. Place all ingredients in a slow cooker.

  2. Cover and cook on HIGH for 4 to 6 hours.


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