Red Beans and Rice

Slow Cooker Red Beans and Rice Recipe
Photography: Randy Mayor; Styling: Jan Gautro
This is the ultimate in thriftiness and convenience - beans in a slow-cooker. The long, slow cooking time coaxes all the flavor from the sausage into the beans for a mild yet full-flavored dish. You can also cook in on low heat for 8 hours.

Yield:

4 servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 1 tablespoon green onions)

Recipe from

Cooking Light

Nutritional Information

Calories 413
Caloriesfromfat 5 %
Fat 2.5 g
Satfat 0.7 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 21.1 g
Carbohydrate 76.3 g
Fiber 10.1 g
Cholesterol 18 mg
Iron 6 mg
Sodium 749 mg
Calcium 102 mg

Ingredients

3 cups water
1 cup dried red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked long-grain rice
1/4 cup chopped green onions

Preparation

Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.

April 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note