MK Pod Ep. 2 Minisode – Vegan Red Beans & Rice

In This Episode

G adapts Budget Bytes’ recipe for Vegan Red Beans & Rice to a crockpot! Find the full episode here:

Host Recipe

Recipe: Vegan Red Beans & Rice




2 tbsp. olive oil

1 yellow onion

1 bell pepper

Beans soaked overnight

4 stalks celery

2 tbsp. minced garlic

1 lb. dry red beans

6 c. vegetable broth

1 tsp. thyme

1 tsp. oregano

1 whole bay leaf

½ tbsp. smoked paprika

Saute veggies with garlic & oil

1 tsp. pepper

¼ tsp. cayenne pepper

1 ½ c. rice

2 c. almond/cashew milk

3 avocado


Soak beans in water overnight, rinse and add to crockpot. Dice vegetables, sauté with oil and garlic until cooked, and add to crockpot. Add seasoning and vegetable broth, cook on high for four hours. Remove bay leave and stir vigorously. Cook for half hour longer; add preferred hot sauce to taste. Cook rice with almond/cashew milk—monitor closely to avoid boiling. Serve with half a avocado.

Add half a Avocado to offset that Hot Sauce!

Original source for recipe:


  • $8 for 6 servings

Thanks for Tuning In

Rate and review wherever you get your podcasts to support this program and subscribe to my blog on Reach out via or catch me on Twitter, Instagram and Facebook @ or / gsadventum. If you have the means and are inspired to do so, you can donate to the Mini Kitchen podcast Patreon. 90% of anything you pledge is donated to Baltimore Free Farm, an urban sustainability collective in Baltimore whose mission is simply to feed people.

*Note: Nutrition labels generated by


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