- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 162.0
- Total Fat: 3.1 g
- Cholesterol: 2.7 mg
- Sodium: 572.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 10.0 g
- Protein: 10.8 g
Crockpot Red Beans and RiceSubmitted by: LETSGOGIRLS!!!
IntroductionThis is a Southern Favorite! Great served over rice and/or with cornbread! This is a Southern Favorite! Great served over rice and/or with cornbread!
Onions, raw, 1 cup, chopped
1 tbsp light butter
Green Peppers (bell peppers), 0.5 cup, chopped
Garlic, 3 tsp
Bacon, 3 medium slices, raw, cut into bite size chunks
Goya Dark Red Kidney Beans, 4 cups, soaked in water overnight
In crockpot, spray with cooking spray. Add bacon pieces to bottom of crockpot and cook on high for about 20 minutes or until almost cooked. Add 1 tbsp butter, onions, bell peppers, and garlic to the crockpot and let it simmer on high with the lid on for about 20 minutes.
Add beans once the vegetables are simmered. I also add a few spices like salt, pepper, cajun seasonings at this time. Add water to the crockpot, just enough to cover the beans. Cook on high for 4 hours or low for 8 hours. You might need to add a bit more of water but its best to have to add later so it doesn't come out to juicy!
Once the beans are done, take about 2 cups out and smash them with an immersion blender or fork. This will make the red beans creamy! Add this back to the mixture and stir well! Serve!
You can serve this over white or brown rice. Some people like to add sausage to it, which is good, but for lighter purposes I make mine without sausage. Its also really yummy with cornbread! Hope you enjoy it!
Number of Servings: 6
Recipe submitted by SparkPeople user LETSGOGIRLS!!!.