Vegan Red Beans and Brown Rice

I had some red beans left from my chili making day, and I used them along with brown basmati to make this adaptation of red beans and rice. When I served it, I added some salsa for more zing! Adapted from Alex Caspero INGREDIENTS • 2 15 oz. cans red beans, drained and rinsed, or 2 cups rehydrated dry red beans • 1 cup finely chopped onion • 1 cup chopped green pepper • 1 cup chopped celery • 2 tsp. dried thyme • 3 cloves garlic, minced • 2⅓ cups McKay’s non-chicken broth • 1 bay leaf • 1 teaspoon smoked paprika • ¼ teaspoon cayenne pepper • 1 cup cooked brown basmati rice INSTRUCTIONS 1. Place the red beans, onion, green pepper, celery, thyme, garlic, McKay’s broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours. 2. Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes). NOTES Depending on the type of rice you use, it should cook in 1-2 hours on high. I used a brown basmati and precooked it in my rice cooker. Brown rice should take roughly 2 hours in the slow cooker. If you decide that you don't want to add the rice into the slow cooker, reduce the liquid to 1 cup and cook rice on its own.