Slow Cooker Red Beans & Rice

1 lb. dried light kidney beans

1-1/2 c. chopped celery

1-1/2 c. chopped white onion

1 c. chopped red bell pepper

3 T. chopped garlic

1 T. dried oregano

2 t. smoked paprika

2 t. dried thyme

2 t. onion powder

2 t. Creole seasoning

2 dried bay leaves

7 c. unsalted vegetable stock

2 t. black pepper

1 t. kosher salt

4 c. cooked brown rice

1/2 c. chopped scallions

Stir together beans, celery, onion, bell pepper, garlic, oregano, paprika, thyme, onion powder, Creole seasoning, and bay leaves in a 6-qt. slow cooker. Stir in vegetable stock. Cover and cook on HIGH until beans are very tender, 7-8 hours.

Remove and discard bay leaves. Stir in black pepper and salt. Serve bean mixture over rice; top with scallions.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 29.