Red Beans and Rice
8 servings
Ingredients
- 1 bag 16 oz dried kidney beans (2 cups), sorted, rinsed
- 1 large green bell pepper chopped (11⁄2 cups)
- 1 large onion chopped (1 cup)
- 2 cloves garlic finely chopped
- 7 cups water
- 1½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups uncooked instant rice
- Red pepper sauce
Instructions
- In 4- to 5-quart slow cooker, mix all ingredients except rice and pepper sauce.
- Cover; cook on High heat setting 4 to 5 hours.
- Stir in rice.
- Cover; cook on High heat setting 15 to 20 minutes longer or until rice is tender.
- Serve with pepper sauce.
Notes / Tips / Wine Advice:
Our test kitchen had good results using instant rice in slow cooker recipes. Instant rice is fully or partially cooked before dehydration and packaging. It produces less starch, so the finished dish is not as sticky as in some dishes using regular long-grain rice. And it’s easier to cook everything all in one pot! The beans are great topped with chopped avocado and sliced green onion.
Nutritional Information
Calories: 280 kcal