Red Beans and Rice

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

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Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 5%
  • Fat: 2.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 21.1g
  • Carbohydrate: 76.3g
  • Fiber: 10.1g
  • Cholesterol: 18mg
  • Iron: 6mg
  • Sodium: 749mg
  • Calcium: 102mg

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

  1. 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.
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