Monday, February 6, 2012

Slow Cooker Red Beans and Rice

Superbowl Sunday.  No parties, no guests, just us.  I'm good with that.  It's cold and wet today and red beans and rice sounded weather appropriate AND game day appropriate.  This sounded yummy and easy...and it's simmering in the crockpot now.  I'll update with the verdict later.

Slow Cooker Red Beans and Rice

3 cups water
1 cup dried red kidney beans
NOT 1 cup chopped onion
1 cup chopped green bell pepper (I substituted orange)
3/4 cup chopped celery
1 tsp. dried thyme
1 tsp paprika
3/4 tsp ground red pepper
1/2 tsp black pepper
1/2 package smoked sausage, sliced thinly
1 bay leaf
5 garlic cloves, minced
1/2 tsp salt
3 cups not cooked long-grain rice
NOT 1/4 cup chopped onions

Combine first 12 ingredients in slow cooker.  Cover with lid; cook on high heat 5 hours.  Discard bay leaf; stir in salt.  Serve over rice; do NOT sprinkle servings with green onions!!

(4 servings....and I did double this one)

(Cooking Light April 2003)

No comments:

Post a Comment