Cook Time 3 to 4 hours
Prep Time 20 minutes

YIELD Makes 6 (1-cup) servings

INGREDIENTS

2 cans (about 15 ounces each) red beans, undrained
1 can (about 14 ounces) diced tomatoes
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cloves garlic, minced
1 to 2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 bay leaf
3 cups hot cooked rice

PREPARATION:

Slow Cooker Directions

  1. Combine all ingredients except rice in slow cooker. Cover; cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours.
  2. Mash mixture slightly in slow cooker with potato masher until mixture thickens. Increase temperature to HIGH. Cook on HIGH 30 to 60 minutes. Remove and discard bay leaf. Serve bean mixture over rice.
This recipe appears in: Southern
NUTRITIONAL INFORMATION:
Fiber 11 g
Carbohydrate 49 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 3 %
Calories 248
Protein 11 g
Sodium 611 mg
DIETARY EXCHANGE:
Vegetable 1
Starch 3
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