You’ve probably noticed that I’m trying to come up with more savory recipes for the 1 1/2 to 2 quart slow cookers. I live in a two person household with a slew of wonderful (and demanding) companion animals.

I know I’m not the only one without a large family. By making a smaller amount for dinner, it lets me try something new every night. If you have a larger family, or prefer not to cook everyday, feel free to double the recipe and use a 4 quart slow cooker.

Once again, this recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before and adjust the water accordingly.

Vegan Red Beans and Rice for 2
soy-free, gluten-free
Makes 2 to 3 servings

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

• 1 cup dry red beans
• 3 cups water
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon salt-free Cajun seasoning
• A few drops liquid smoke or smoked salt
• Tabasco, optional (to taste or serve on the side)
• salt, to taste
• cooked rice for serving
• cooked vegan sausage links or grilled tofu, optional for serving (**will reverse the soy-free or gluten-free label!)

The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.

Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.

Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.