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VEGETARIAN SLOW COOKER RED BEANS AND RICE

The Kansas City Barbeque Society Cookbook
by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB

Dennis Lang:
Dennis said he thinks he first got a form of this recipe from the Kansas City Star several years ago. He told us, "The present form barely resembles the original." "Why a vegetarian recipe in a BBQ cookbook?" you might ask. His reply: "With all of the meat that you usually find at a family picnic, maybe our bodies could use a break on the side dish." Dennis also allows, "Of course, you could always add your favorite sausage to the mix!"
Serves 8 to 10
 

INGREDIENTS

• 1 pound dried red kidney beans
• 2 tablespoons cooking oil
• 2 cups chopped yellow onion
• 1 cup chopped green bell pepper
• 1 to 2 jalapeno chiles (optional)
• 1 teaspoon liquid smoke
• 2 tablespoons minced garlic
• 2 teaspoons dry mustard
• 2 teaspoons salt
• 1/2 teaspoon cayenne
• 2 teaspoons ground ginger
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 7 cups chicken broth or 4 to 5 chicken bouillon cubes dissolved in 7 cups water
• 1 to 2 cups white rice, prepared according to package directions

DIRECTIONS

In a large pot, cover the kidney beans with water and soak them
overnight.

Heat the oil in a large skillet over medium heat and saute the onion and green pepper for 5 minutes, until tender. Drain the water from the beans and place them in a slow cooker. Add the cooked onion and green pepper, the chiles, all the seasonings, and the broth. Mix well. Add enough water to cover the mixture and cook on high for 4 to 5 hours, until the beans are tender.

To serve, pour the bean mixture over the prepared rice.