Mississippi Roast
Sam Sifton, Robin Chapman
11166 ratings with an average rating of 4 out of 5 stars
11,166
6 1/2 to 8 1/2 hours
Vegan Slow Cooker Red Beans and Rice
- Total Time
- 7½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ¼cup vegetable oil
- 1large yellow onion, finely chopped
- Kosher salt and black pepper
- 3celery stalks, finely chopped
- 1green bell pepper, finely chopped
- 10garlic cloves, finely chopped
- 1heaping tablespoon white or yellow miso paste
- 2teaspoons smoked paprika
- 1teaspoon sweet paprika
- 1teaspoon onion powder
- 1teaspoon garlic powder
- ½ to 1teaspoon ground cayenne, plus more to taste
- ½teaspoon ground sage (optional)
- 1pound dried red kidney beans, soaked overnight (see Tip)
- 3dried bay leaves
- 3fresh thyme sprigs or 1 teaspoon dried thyme
- 1teaspoon soy sauce
- Cooked rice, for serving
- Sliced scallions, for serving
- Louisiana-style hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
422 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 14 grams dietary fiber; 4 grams sugars; 20 grams protein; 460 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add ¾ teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours. (See Tip.)
- Step 2
Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
Tip
- Red beans should simmer and cook for at least 30 minutes until tender to be safe to eat. If your slow cooker does not have a high setting, simmer soaked beans in fresh water for 30 minutes before Step 1.
Private Notes
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Cooking Notes
Lisa
Red kidney beans contain a toxin (and some other dried beans), called Phytohaemagglutinin. To ensure they are safe to eat the raw beans should be soaked overnight, then cooked at a hard boil in fresh water for at least 15 minutes before being added to the other ingredients in the slow cooker. It is critical to ensure the beans are cooked at temps over 180F/82C and have been thoroughly cooked before consuming; 4-5 undercooked red kidney beans can make you sick.
bunny
Great recipe, didn’t have miso, dark soy sauce,creole/cajun spice mix at home nor do I own a slow cooker so I made a few tweaks and the stew came out brilliant! I subbed the miso and soy for a good quality tomato paste and fried with the veggies and spices in the beginning. Instead of creole/cajun spice I used a spice mix for chicken that contained paprika, black pepper, cayenne, turmeric, mustard, coriander,fenugreek,garlic,onion,rosemary and parsley. Finally I added 2 cans of kidney beans!
sandhya
And for the record, vegan stews are spectacularly tasty. Only if you stop trying to make them taste like their meat counterparts and treat the beans and veggies with due respect.
laura aromas
Didn’t use a slow cooker. Just cooked it as I would normally cook beans after soaking them. Wow! What a combination of flavors. I thought I would miss sausage but the miso and smoked paprika add the rich, umami flavor of sausage.This is now my go to red bean recipe.
Tia
Great recipe, great flavor! Was simple to put together and turned out well seasoned with good consistency.
Lisa
Sub miso and soy for tomato paste; fry w/ veggies & spices in the beginning. Sub for creole/cajun spice: mix of paprika, black pepper, cayenne, turmeric, mustard, coriander, fenugreek, garlic, onion, rosemary and parsley. Add 2 cans of kidney beans.
Linda
There is a tasty vegan Andouille (think it's Freida?) that I use all the time. I love it and never use salt (plenty of sodium in this stuff but what the heck?).
victor p.
Just made this on top of the stove. Excellent flavor. Soaked beans overnight. Made the recipe as written. Was done in less than two hours, but will keep coming it on low to thicken it a bit more. Dishes like this are always better the next day to allow it all to come together.
Amy
If the beans have too much liquid, you can always ladle some out and reduce in a separate sauce pan for a while so you don’t lose any flavor, then return back to the beans.
StrandedTexan
This was yummy! I cooked it on high for about 9 hours and served it with sauteed collards on the side. One thought I had was whether a bit of liquid smoke at the end would dial up the smokiness flavor.
Colleen
These are really good. I used a cup less water than it called for and they were still somewhat soupy so I might even do an additional 1/2-1 cup less if I make it again. I was able to mostly follow the recipe with what I had on hand during these quarantined times. I used an anaheim pepper but also had no ground cayenne so that evened out some of the kick. Canned beans and fresh sage as well, and a few sprinkles of Old Bay. Great flavor truly reminiscent of ham hock.
Stephanie
Delicious!! I used red miso because that's what I had in my frig and they were great. I will use 1/2-1 cup less water next time b.c. mine were a bit watery for my taste. If you aren't vegan, shredded cheddar is awesome on top.
atl-cook
Possible to do this in an instant pot for shorter time? If so, how?
annieurban
I made this today, for Fat Tuesday. It’s delicious. I made it on the stovetop, in a Dutch oven. (Brought to a boil, then simmered 45 minutes.) As per notes, I pre-soaked beans and pre boiled for 15 minutes. A keeper.
Holly
This bean recipe is great. I’ll never use a ham hock to cook beans again!!! Thank you. So much healthier!
Rammoore
Loved the smokiness and hint of fire from the addition of the cayenne. Cooked in Dutch oven. Pulverized half of the spice and veggie mixture in food processor to amp up the flavor of the cooking liquid. Found the cooking liquid of 10 cups to work just fine for the finished product. Only addition was a gremolata of parsley, garlic and lemon zest added to finished dish. Will make this again.
Susan F.
I thought this was great. I used Camellia red kidneys, soaked overnight. As suggested I used 1 Tbsp Creole seasoning instead of the ingredients sweet paprika through sage. Cooking on slow cooking setting of high on my Fagor multi cooker for only an hour or so, then turned to low for about 4 hours.
Lisa C
I made this with unsoaked Rancho Gordo Domingo Rojo beans instead of red kidney beans; otherwise followed the recipe as written. Great flavor!
Kat
I didn’t have a ham hock and so made the vegan version of this slow cooker recipe, and it was great. Followed the instructions exactly, and the liquid/bean ratio was perfect. I had a chorizo sausage in the fridge that I chopped up, sautéed, and added toward the end, but it wasn’t necessary; the beans cooked without meat are very tasty and capable of standing on their own.
Kat
Made this without salt, although I added a chicken chorizo sausage for the last 3 hours. Used Camellia red beans. Omitted soy sauce. Really good even without salt, so my taste buds must be adjusting.
Rosey
Loved this. No slow cooker so only change was the use of a pressure cooker. Cooked the beans along with aromatics- carrot and celery stalks, onion and bay leaf and salt. Then added them to the recipes after the celery and green pepper. This will be made again!
Rosey
Loved this. No slow cooker so only change was the use of a pressure cooker. Cooked the beans along with aromatics- carrot and celery stalks, onion and bay leaf and salt. Then added them to the recipes after the celery and green pepper. This will be made again!
Ebs1996
An excellent opportunity to use the smoked sea salt my bf gifted me for Xmas. I also added about 1.5t of liquid smoke. Next time I’ll probably use more of the smoked salt instead of the regular salt, less cayenne and black pepper, and add some lime.
Durch Oven Conversion
Changed this from slow cooker to Dutch oven by turning the oven to 350 F and cooking for 2 hours.
Charlotte
I really enjoyed this recipe. No slow cooker so did it in a Dutch oven, and kept checking and topping up water. It was salty enough at the end so I didn’t add the soy sauce. It’s very healthy.
notes
1 lb dried beans = 2.5 cups
GL
This is fabulous. I could eat this every week.
patricia
These are way too watery. I had to take the broth and boil it down on the stove to get a better consistency. Probably could use just 4 c water.
Rachel
OK- now I see: 6 cs water...wasn't in the ingredients list.
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