Vegan Slow Cooker Red Beans and Rice
Updated February 26, 2023
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 7½ hours
- Rating
- Comments
- Read comments
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Ingredients
¼ cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ to 1 teaspoon ground cayenne, plus more to taste
½ teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight (see Tip)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving
Nutritional analysis per serving (6 servings)
65 grams carbs; 422 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 14 grams fiber; 460 milligrams sodium; 20 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large (12-inch) 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 ¾ 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.)
- Step 2
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.
Red beans should simmer and cook for at least 30 minutes until tender to be safe to eat. If your slow cooker does not have a high setting, simmer soaked beans in fresh water for 30 minutes before Step 1.
Private Notes
Comments
Red kidney beans contain a toxin (and some other dried beans), called Phytohaemagglutinin. To ensure they are safe to eat the raw beans should be soaked overnight, then cooked at a hard boil in fresh water for at least 15 minutes before being added to the other ingredients in the slow cooker. It is critical to ensure the beans are cooked at temps over 180F/82C and have been thoroughly cooked before consuming; 4-5 undercooked red kidney beans can make you sick.
Great recipe, didn’t have miso, dark soy sauce,creole/cajun spice mix at home nor do I own a slow cooker so I made a few tweaks and the stew came out brilliant! I subbed the miso and soy for a good quality tomato paste and fried with the veggies and spices in the beginning. Instead of creole/cajun spice I used a spice mix for chicken that contained paprika, black pepper, cayenne, turmeric, mustard, coriander,fenugreek,garlic,onion,rosemary and parsley. Finally I added 2 cans of kidney beans!