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 (heaping) white or yellow
Miso paste
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 (opt)
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 teaspoon salt. Stir to combine until the miso has
dissolved, then remove from the heat and scrape the
mixture into a 6- to 8-quart 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.

By: Sarah DiGregorio

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield:6 servings

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... I like stuffed animals. Oven baked with bread crumb stuffing.
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