Slow Cooker Beans & Greens are a great fix when you need a hearty meal but don’t have the time to tend to the entire cooking process. This dish is simple, packed with protein, and easy to make! For this recipe, we set our slow cooker to high and cooked for about 3 hours, but you can modify it for a slower, longer cook.

Ingredients

Serves: 4 Time: 3-6 hours

Slow Cooker Beans & Greens

• 1 cup rice
• 2 cups vegetable stock
• 1 can red kidney beans, drained & rinsed
• 1-2 carrots, diced
• 1/2 yellow onion, diced
• 1/2 cup white mushrooms, sliced
• 2 garlic cloves, minced
• 1-2 cups kale, chopped
• 2 bay leaves
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp black pepper
• Simple roux (2 Tbs butter or vegan butter & 2 Tbs flour)

Directions

1. Begin by preparing your carrots, onion, and garlic.
2. In a small skillet, saute the carrots, onion and garlic on high heat for 5-7 minutes or until the onions are translucent and vegetables are slightly tender.
3. Transfer the vegetables to the slow cooker and add in the seasonings, bay leaves, beans, and vegetable broth. If you plan to step away from your slow cooker for the remainder of the cook, go ahead and add in the rice and mushrooms now (otherwise you can add them in during the last hour of cooking).
4. Set heat to high and cook for 3 hours, or set to low and cook for 5-6 hours. Cook until the rice is fully cooked and vegetables are soft.
5. Add in the kale toward the last 30 minutes of cooking and prepare your roux on the stovetop in a small skillet.
6. For the roux, melt the butter or fat over medium-low heat. Then sprinkle in the flour. Stir the butter and flour constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you’ll have a light roux that is slightly puffy. Add the roux to the slow cooker.
7. Stir together well and once your food is thoroughly cooked, serve with a splash of hot sauce and chopped scallions if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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