Slow Cooker Red Beans and Rice

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 cups dried red beans
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 bay leaf
• Cooked rice, for serving

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
2. Add the garlic, cumin, chili powder, smoked paprika, oregano, cayenne pepper, black pepper, and salt and cook for an additional 1-2 minutes.
3. Transfer the mixture to a slow cooker.
4. Add the red beans, vegetable broth, tomato paste, and bay leaf and stir to combine.
5. Cover and cook on low heat for 4-6 hours, or until the beans are soft.
6. Discard the bay leaf and season with additional salt and pepper, if desired.
7. Serve over cooked rice.

Interesting Facts

• Red beans are a type of small, red-colored beans that are popular in Latin and Creole cuisines.
• Red beans are a great source of fiber, protein, and vitamins and minerals.
• Slow cookers are great for making dishes like this one that require long cooking times.