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 White or yellow miso paste;
           - heaping
      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 (optional)
      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 ts salt. Stir to
  combine until the miso has dissolved, then remove from the heat and
  scrape the mixture into a 6- to 8-qt 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.

  Recipe by Sarah DiGregorio

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

  Uncle Dirty Dave's Archives

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