This spicy, slow-cooker dish is a New Orleans staple that is
traditionally served on Mondays.
1/4 cup vegan margarine
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
5 cloves garlic, minced
2 (15-ounce) cans red kidney beans, drained
1 1/2 cups water
4 teaspoons salt
2 teaspoons liquid smoke
1 teaspoon vegan Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon dried thyme
2 teaspoons cayenne pepper
4 bay leaves
8 cups cooked long-grain white rice
1. Add the vegan margarine to a 4-quart slow cooker and sauté the
onion, green bell pepper, celery, and garlic for 3–5 minutes over high
2. Add the red kidney beans, water, salt, liquid smoke, Worcestershire
sauce, hot sauce, dried thyme, cayenne pepper, and bay leaves. Cover,
and cook on low heat for about 6 hours.
3. Remove the bay leaves and serve over the cooked white rice.