Recipe from Better Homes and Gardens
4 to 5
3 1/2 cups dry red beans (1-1/2 pounds), rinsed and drained
5 cups water
3 cups chopped onion (3 large)
2 4 ounce cans (drained weight) sliced mushrooms, drained
6 cloves garlic, minced
2 tablespoons Creole seasoning
1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano
2 cups instant brown rice
2 medium green sweet peppers, cut into strips
Bottled hot pepper sauce (optional)
Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In a 3-1/2- or 4-quart slow cooker, combine beans, the 5 cups water, the onion, mushrooms, garlic, and Creole seasoning.
Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce. Makes 4 or 5 servings.
Per Serving: cal. (kcal) 415, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 81, fiber (g) 16, pro. (g) 23, sodium (mg) 541, Percent Daily Values are based on a 2,000 calorie diet
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