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Nutritional Info
  • 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

View full nutritional breakdown of Crockpot Red Beans and Rice calories by ingredient
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Crockpot Red Beans and Rice

Submitted by: LETSGOGIRLS!!!

Introduction

This 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!
Number of Servings: 6

Ingredients

    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

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Directions

Soak red beans overnight in a bowl of water. Drain and rinse.

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!!!.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I used JD's bacon salt instead of the bacon & I used 3 tbsp of Tony Chachere's low sodium creole seasoning & I used pinto beans as 1/2 of the beans for texture. - 5/11/09

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  • I thought it was really good... used turkey bacon, more beans (like 7 cups) and didn't need to smash up any cause it came out creamy in my pot. Thanks so much for the nice, low-cal way to do this... my red beans and rice were not as friendly! lol - 6/10/09

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  • I enjoyed this. - 3/20/09

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  • I used navy beans in a stock pot on the stove, otherwise I followed the recipe, and it was delicious! - 11/6/08

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  • This was very simple to make and very good. - 10/14/08

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  • From other website: cook beans in crock pot high for 2 hours, then in low for 10 hours. Skipped the bacon, but added a can of tomatoes, 1tbs lemon, and chili pepper in the last half hour. For milk allergy: change butter for olive oil. - 5/11/08

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