Vegan Slow Cooker Red Beans And Rice

Food, Dried fruit, Dishware, Ingredient, Serveware, Walnut, Animal feed, Kidney beans, Nut, Mixed nuts,

Todd's been using Mint to track our spending, and it's become quite clear that I need to be a bit more frugal in the grocery department. I know the slow cooker is a great way to take big, cheap cuts of meat and turn them into something delicious, but even those cheap cuts have been hurting the budget. The kids and I are just not big meat eaters, and Todd can't eat a whole chuck roast by himself. Dried beans, on the other hand, cost just a dollar or two. I added andouille sausage, which was $3 for a 2-pack, and brown rice.

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I used this recipe from the Food Network web site. I soaked 2 cups small red beans (also called chili beans) in a lot of cold water overnight, then put everything in the slow cooker the next morning. It can cook on low all day, but I cooked it on high for 4 hours and we had red beans and rice for lunch.

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I minced about 1/2 a medium onion and 2 garlic cloves and put them in the slow cooker with 1/2 pound (1 link) diced andouille sausage. I drained the beans and added them to the slow cooker, then added 1 quart water and 1 teaspoon salt. Covered and cooked on low for 4 hours, then tasted and seasoned with more salt. Served over rice with hot sauce.

The kids weren't around for this lunch, but Todd and I enjoyed it. It was very mild and subtley flavored, though, so the hot sauce was a welcome addition. Next time I might start with more salt and I may even throw in the other sausage in the package.

Want it fast? Try this:

Quick Beans and Rice

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