Whether you’re dishing up a vegan Fat Tuesday feast or simply craving Cajun, here is a slow cooker version for red beans and rice.

Slow Cooker Red Beans and Rice

Serves 8

• 3 (15-ounce) cans red kidney beans, rinsed, drained
• 2 cups Lundberg Family Farms Countrywild Rice
• 1 (15-ounce) can fire-roasted diced tomatoes, undrained
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon Cajun seasoning or a generous pinch of cayenne
• Salt and freshly ground black pepper to taste

Directions:

1. Place all ingredients in a slow cooker.
2. Cover and cook on HIGH for 4 to 6 hours.

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