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.

Cajun 15-Bean Soup

This is from FatFreeVeganKitchen... a site that I found and have been checking out for a while... and finally decided to make something from. And honestly, it's been almost 2 months since I made it and I can't remember how much we liked it... but I know we did.

20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion — chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic — minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt — or to taste

1. I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 15 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.

2.If you don’t want to pressure cook them, then place the washed beans in a pot with 12 cups of water, bring to a boil, and simmer, covered,for 60-75 minutes until beans are tender.

3.When the beans are almost finished cooking, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.

4.Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time if they seem dry or thick.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 45 minute(s)

Number of servings (yield): 8