Ya’ll…. I have tried so many different vegan red beans & rice recipes and I could never get it quite the way I like it….until now….

So flipping good, with a Popeye’s texture!

What you’ll need…

1 lb bag of dry red kidney beans

1 vegan boullion cube (Whole Foods)

1 Bell pepper chopped

1/2 tbsp of paprika

1 1/2 tsp of black pepper

1 1/2 tsp of salt

Sriracha or Tabasco to taste (I only had Sriracha)

A dash of cayenne pepper

1 32oz carton of organic vegetable stock

1 cup of water

1 tbsp of flour

3 cloves of organic garlic (minced)

1 1/2 tbsp of apple cider vinegar

1 drop of YL vitality thyme EO (or 2 sprigs)

1 drop of YL vitality oregano EO (or 1 tsp finely chopped oregano)

Directions…

Soak beans in water for a couple of hours. Now, place all ingredients in a crockpot (you know crockpots are my jam). Make sure beans are fully covered with liquid. If not, add more liquid : ). I started it kind of late in the morning so I cooked on high for 4hr then put on low for another hour. You can prob cook on low for 6-8hr depending on how your day allows it. About 30 minutes before I took it out, I smashed the beans and stirred. I love a mashy texture (just like New Orleans style : ) ). I cooked my rice separately.

And here’s the beautimous creation…