Seal lid and turn valve to sealing. Program for manual-high 12 minutes. NPR 10 minutes, then QR and serve over cooked brown rice (optional).
In a skillet, heat flour 3 minutes or until toasted. Remove flour from skillet and set aside.
In same skillet, heat oil. Add onion, bottled minced garlic, and carrots. Sauté until soft and liquid is evaporated.
Add sautéed vegetables, flour, bell peppers, okra, pureed tomatoes, beans, sage, thyme, cajun seasoning, Bragg Liquid Aminos, and vegetable broth to slow cooker. Stir well. Cook on high 3 hours or on low 5 hours. Serve over cooked brown rice, if desired.
We used brown rice flour for testing purposes, but any 100% whole grain flour (note not nut meal) will work.