Red Beans & Rice the Editors of Publications International, Ltd.
Prep Time 20 minutes
Cook Time 3 to 4 hours
Makes 6 (1-cup) servings
|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|
|3||cups hot cooked rice|
- Combine all ingredients except rice in slow cooker. Cover; cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours.
- 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.
|Calories from Fat||3 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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