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Crock Pot Red Beans and Rice
3 cups water
1 cup dry red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
¾ cup chopped celery
1 tsp dried thyme
1 tsp paprika
¾ tsp ground red pepper
14 oz package turkey, pork, and beef smoked sausage, thinly sliced
1 bay leaf
5 garlic cloves, minced
½ tsp salt
3 cups hot cooked long-grain rice
¼ cup chopped green onions
1
Combine first 12 ingredients in a crockpot. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.
NOTES
2
Beans may also be cooked on the stove over low heat for 8 hours.
Nutrition Facts
Serving Size 1 cup
Servings 4
- Amount Per Serving
- Calories 413
- % Daily Value *
- Total Fat 2.5g4%
- Cholesterol 18mg6%
- Sodium 749mg32%
- Total Carbohydrate 76.3g26%
- Dietary Fiber 10.1g41%
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
3 cups water
1 cup dry red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
¾ cup chopped celery
1 tsp dried thyme
1 tsp paprika
¾ tsp ground red pepper
14 oz package turkey, pork, and beef smoked sausage, thinly sliced
1 bay leaf
5 garlic cloves, minced
½ tsp salt
3 cups hot cooked long-grain rice
¼ cup chopped green onions
Directions
1
Combine first 12 ingredients in a crockpot. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.
NOTES
2
Beans may also be cooked on the stove over low heat for 8 hours.