2 tbs olive oil
1 med yellow onion, chopped
1 small green bell pepper, seeded and diced
4 oz green beans, ends trimmed and cut into 1″ pieces
1 (28 oz) can whole plum tomatoes, drained and chopped
2 cloves garlic, minced
1 (9 oz) pkg frozen artichoke hearts, thawed
1 (15.5 oz) can dark red kidney beans, drained and rinsed
3 cups vegetable stock
1/2 tsp red pepper flakes
1/4 tsp saffron threads
2 bay leaves
salt and freshly ground black pepper
1 cup converted white rice OR valencia rice
8 oz vegetarian sausage links, cut into 1″ pieces
4 oz oyster mushrooms, stems trimmed and cut into 1″ pieces
1 cup frozen peas, thawed
1 tbs minced fresh parsley leaves
1 lemon, cut into 4-6 wedges
heat 1 tbs of the oil in a medium skillet over medium heat. add the onion, cover, and cook until softened, about 5 minutes.
transfer the onion to a 5 1/2-6 qt slow cooker. stir in the bell pepper, green beans, tomatoes, garlic, artichoke hearts, kidney beans, stock, pepper flakes, saffron, and bay leaves and season with salt and black pepper. cover, and cook on LOW for 4 hours.
stir in rice, cover, and cook on LOW for another hour, until the rice is tender.
meanwhile, heat the remaining 1 tbs oil in a medium skillet over medium heat. add the sausage links and cook until browned, about 5 minutes. remove from pan and set aside. add the oyster mushrooms to the same pan and cook, stirring, until tender, about 3 minutes.
about 10 minutes before ready to serve, stir the sausage links, oyster mushrooms, and peas into the paella. cover and finish cooking. serve garnished with parsley and lemon wedges.
4-6 servings
