Very Veggie Slow Cooked Red Beans and Rice

A hearty, healthy, vegetarian dinner--red beans with onions, peppers, potatoes and carrots served with rice and Tabasco sauce.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 Tablespoon olive oil
• 3 cloves garlic
• 1 medium yellow onion
• 3 leeks
• 1 medium green pepper
• 2 medium white potatoes
• 1 cup baby carrots
• 2 15.5 ounce cans kidney beans, rinsed and drained
• 4 cups vegetable broth
• 1 Tablespoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 3 cups cooked brown rice
• Tabasco sauce, optional

Method

Heat oil in crock pot on high setting. Using a garlic press, crush garlic cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables. Chop onion into large chunks, as for a stew and stew into crock pot. Slice white ends of the leeks into 1/4" rounds, discarding green tops and stir into crock pot. Chop green pepper into large chunks and stir into crock pot. Chop potatoes into eight pieces each, leaving skins on. Add potatoes, carrots, beans broth, chili powder, salt and pepper to crock pot. Stir all the ingredients together well. Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low. Serve red beans over a bed of rice accompanied with Tabasco sauce, if desired.

Notes: Adding potatoes and carrots to the standard red beans and rice, makes a hearty, well balanced meal.

Number of servings: 6

Submitted By: kk1000
View all recipes by this user