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 of 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
- 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 1½ 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 ¼ to ½ 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.
- 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.