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Red Beans Rice

Prep Time 20 minutes

Cook Time 3 to 4 hours

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

  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.

Nutritional Information

Calories 248
Calories from Fat 3 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 49 g
Fiber 11 g
Protein 11 g
Sodium 611 mg

Dietary Exchange

Starch 3
Vegetable 1

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