Comments on: Vegan Red Beans and Rice

By: Danielle @Wholefully

Danielle @Wholefully — Mon, 22 Jan 2024 17:36:47 +0000

In reply to Kathy. Hi Kathy! The chipotle peppers are doing a lot of heavy lifting in the flavor department for this recipe. So if you leave them out, you'll want to sub in either smoked paprika or maybe even some liquid smoke to taste to make up for the loss of the smoky peppers. If you give it a go, please let us know how it turns out for you!

By: Kathy

Kathy — Sun, 21 Jan 2024 21:34:29 +0000

Someone asked if the Chipotle peppers could be omitted. I didn’t see a reply. My husband has an aversion to those. Any substitution?

By: Cindi

Cindi — Wed, 23 Mar 2022 12:01:37 +0000

Hot, Hot, Hot! I took the warning about the heat and eliminated the hot sauce and cayenne…BUT, it was still way too hot. There was no going back. I had to keep adding rice to the serving bowl to get through it. My husband usually loves hot stuff, but this was too much for him. I also found that I needed to add a spoon of ham flavoring. It seemed to need something. Now I need to repurpose all of those beans into another meal…maybe mashed for burritos?

By: Julie Grice

Julie Grice — Wed, 01 Apr 2020 17:39:39 +0000

In reply to Phil. Good catch—I went in and fixed that. Thanks for the heads up!

By: Phil

Phil — Mon, 30 Mar 2020 18:56:34 +0000

For slow cooker method, you wrote, “cook on low for 4-6 hours or high for 6-8.” Don’t you mean high for 4-6 or low for 6-8? Thanks, looking forward to making this.

By: Michael

Michael — Sat, 15 Feb 2020 19:57:17 +0000

In reply to Alicia. I use a small pressure canner for my black beans or garbanzo beans. 20 minutes and they come out perfect.

By: Cassie Johnston

Cassie Johnston — Mon, 07 Oct 2019 13:45:41 +0000

In reply to Rose. Yup, same amount!

By: Rose

Rose — Wed, 02 Oct 2019 05:49:41 +0000

Did you use the same amount of water for the slow cooker method? I’m worried 6 cups was too much for one lbs of beans!

By: Jennifer

Jennifer — Mon, 18 Mar 2019 15:53:54 +0000

I am always on the lookout for a good bean recipe and this is going to fit the bill! I have a can of chipotles in adobo and hadn’t figured out what I was going to make with them…just picked them up to have them whenever. Guess what I’ll be making tomorrow?!? Thanks so much! P.S. I’m born and raised in Southwest Michigan, so I’ll never know if they aren’t “authentic” or not 🙂 hahahaha!

By: Meg

Meg — Tue, 13 Mar 2018 00:28:37 +0000

Very nice, but it needed a little something. After looking at other recipes, I added a splash of vinegar and some tomato sauce. It needed quite a bit more hot sauce and we also squeezed on lemon juice at serving. I’m guessing that onion, garlic, and pepper could easily have been increased — perhaps doubled — as well. The texture after 7 hours in a slow cooker was fantastic. It was really worth it to make it from dried beans and very easy in a crock pot.