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Red Beans and Rice

Red Beans and Rice (slow cooker)

Vegan Red Beans and Rice dish bursting with flavor and lime undertones.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4
Course: Dinner, Side Dishes
Cuisine: BBQ, Cuban, Dinner, Grill, Side Dish, vegan, Vegetarian
Calories: 367
Ingredients Method Notes

Ingredients
  

  • 2 cans tomatoes and green chilies diced
  • 1 tablespoon olive oil
  • 2 cans red kidney beans
  • 1 bell pepper any color
  • 1 large onion diced
  • 6 cloves garlic minced
  • 2 tablespoon cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons cilantro paste or 1 tablespoon dried cilantro.
  • 4 tablespoons lime juice
  • 1.5 cups rice bags of frozen rice work great!

Method
 

  1. Heat oil in a large non-stick skillet over medium-high heat.
  2. Add diced onion and minced garlic to the pan, saute until starting to brown.
  3. Add bell pepper and saute for about 5 minutes until tender.
  4. Place mixture in a 5 quart electric slow cooker.
  5. Add beans, tomatoes, cumin, oregano, cayanne pepper, lime juice and cilantro, mix all ingredients together.
  6. Cover with lid and cook on low heat for 5 hours.
  7. When ready to serve add cooked rice and mix. Enjoy!

Notes

Serve with Cuban Grilled Chicken and side salad.