• Crockpot N.Y. Times - 36

    From Dave Drum@1:2320/105 to All on Sun Mar 31 16:38:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegan Slow Cooker Red Beans & Rice
    Categories: Beans, Rice, Vegetables, Chilies, Herbs
    Yield: 6 servings

    1/4 c Oil
    1 lg Yellow onion; fine chopped
    Salt & black pepper
    3 Celery ribs, fine chopped
    1 lg Bell pepper; fine chopped
    10 cl Garlic; fine chopped
    1 tb (heaping) white or yellow
    Miso paste
    2 ts Smoked paprika
    1 ts Sweet paprika
    1 ts Onion powder
    1 ts Garlic powder
    1 ts Ground cayenne; more to
    - taste
    1/2 ts Ground sage (opt)
    1 lb Dried red kidney beans;
    - soaked overnight
    3 Dried bay leaves
    3 Fresh thyme sprigs
    +=OR=+
    1 ts Dried thyme
    1 ts Soy sauce
    Cooked rice; to serve
    Sliced scallions; to serve
    Louisiana-style hot sauce;
    - to serve

    Heat the oil in a large (12") skillet over medium. Add
    the onion, season with salt, and cook, stirring, until
    the onion is limp and translucent, 6 to 8 minutes. Add
    the celery and bell pepper and cook, stirring
    occasionally, until softened, 5 to 8 minutes. Add the
    chopped garlic, miso paste, smoked paprika, sweet
    paprika, onion powder, garlic powder, cayenne and sage,
    if using. Grind in a generous amount of black pepper and
    add 3/4 teaspoon salt. Stir to combine until the miso has
    dissolved, then remove from the heat and scrape the
    mixture into a 6- to 8-quart slow cooker. Add the beans,
    bay leaves, thyme and 6 cups water. Cook on high until
    the beans are very tender and creamy, about 7 hours.
    (See Tip.)

    Before serving, add the soy sauce, and season to taste
    with salt and cayenne. Using a fork or the back of a
    spoon, mash some of the beans against the side of the
    slow cooker to make the mixture slightly creamy. (It
    will continue to thicken as it sits.) Discard the bay
    leaves and thyme sprigs. Top the beans with hot cooked
    rice and scallions; serve with hot sauce.

    By: Sarah DiGregorio

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    Yield:6 servings

    MMMMM

    ... I like stuffed animals. Oven baked with bread crumb stuffing.
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