Ingredients

1¼ cups dry red beans (or dry red kidney beans), rinsed

Water

1 medium onion, chopped

2 medium celery stalks, sliced

2 cloves garlic, finely chopped

1 tsp. dried basil, crushed

1 bay leaf

2 cups low-sodium organic vegetable broth

1 cups water

1 (14.5-oz.) can stewed tomatoes

1 (4-oz.) can diced green chiles, undrained

Hot sauce (like Tabasco) (to taste; optional)

3 cups cooked brown rice, warm

Preparation

Preparation:

  1. Place beans in large saucepan. Add enough water to cover beans by two inches. Bring to a boil over medium-high heat. Reduce heat; gently boil for 10 minutes. Remove from heat, cover, and let stand for one hour.
  2. Place beans, onion, celery, garlic, basil, bay leaf, broth, water, and tomatoes in 4-quart slow cooker. Cover; cook on low heat for 9 to 10 hours (or on high heat for 4 to 5 hours), or until beans are tender.
  3. Remove bay leaf. Add chiles and hot sauce (if desired); cook for an additional 30 minutes.
  4. Place ½ cup rice in each of six serving bowls. Top evenly with bean mixture.