Red Beans and Rice with Okra and Tomatoes

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Serves 4 to 6

Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Rather than monitor the stovetop for an hour or two so we could enjoy this Cajun classic, we moved it to the slow cooker, where the moist environment and gentle heat could turn our red beans tender and creamy without a lot of effort. Though the beans cooked through perfectly with no advance prep (we were able to skip the soaking step called for in many recipes), the rice presented a bit of a challenge. Raw rice didn’t cook through evenly, and instant rice was blown out and mushy by the time the beans were done. Precooked rice, stirred in toward the end of cooking, held its shape and absorbed the rich flavors of the beans and broth. Using Cajun seasoning meant we didn’t need to include a laundry list of spices, and frozen okra, added at the end with some fresh tomatoes, reinforced the Cajun identity of our dish. Feel free to use either leftover rice or store-bought precooked rice; click here for more information. See the sidebar that follows the recipe.

2	tablespoons Cajun seasoning
1	tablespoon vegetable oil
1	tablespoon minced garlic
4	cups vegetable broth
8	ounces dried small red beans, picked over and rinsed
1	green bell pepper, cored and cut into ½-inch pieces
	Salt and pepper
2	cups frozen cut okra
2	cups cooked rice
2	tomatoes, cored and cut into ½-inch pieces
4	scallions, sliced thin

1. Microwave Cajun seasoning, oil, and garlic in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to slow cooker. Stir in broth, beans, bell pepper, and ½ teaspoon salt. Cover and cook until beans are tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Stir in okra and rice and let sit until heated through, about 10 minutes. Stir in tomatoes and scallions and season with salt and pepper to taste. Serve.