Vegan Red Beans and Rice.

When I saw these on FatFreeVegan I knew I had to try them ASAP. Healthy. Crockpot.Beans. A total winner for my family. And they were. I'm still working on the perfect amount of seasoning since we like stuff with lots of flavor. But these are totally rotationable. And I'll try her Real Louisiana Red Beans and Rice next too.

2 cups dry red beans
6 cups water
4 cloves garlic, minced
4 bay leaves
2 teaspoons salt-free Cajun seasoning (or use below)
A few drops liquid smoke or smoked salt
Tabasco, optional (to taste or serve on the side)
salt, to taste
cooked brown rice for serving
optional: cooked vegan sausage links or grilled tofu

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.

Simple Cajun Seasoning from allrecipes

3 teaspoons salt

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon cayenne pepper

1 tablespoon ground black pepper

Combine the oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.