Slow Cooker Red Beans w/ Brown Rice
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 181.0
- Total Fat: 3.3 g
- Cholesterol: 15.3 mg
- Sodium: 665.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.8 g
- Protein: 7.9 g
View full nutritional breakdown of Slow Cooker Red Beans w/ Brown Rice calories by ingredient
Introduction
This southern classic can easily be turned into a Vegetarian meal by omitting the turkey sausage and using vegetable broth. You can also use water in place of the broth to lower the sodium content. For you meat lovers, you can subsitute a different type of protein as you wish. This southern classic can easily be turned into a Vegetarian meal by omitting the turkey sausage and using vegetable broth. You can also use water in place of the broth to lower the sodium content. For you meat lovers, you can subsitute a different type of protein as you wish.Number of Servings: 16
Ingredients
-
16 oz. bag of dry small red beans
1 medium yellow onion, chopped
1 medium green pepper, chopped
1-14oz. pkg of turkey smoked sausage, chopped
2T of creole seasoning
3 cups of broth (whichever flavor you like best)
8 cups of brown rice, cooked
Directions
Soak beans according to package directions overnight.
Drain, beans and place in a stockpot covering the beans with 6-8 cups of water. Boil for 10 minutes. Drain.
Place beans along with remaining ingredient into a crock-pot (slow cooker) and cover. Set on HIGH for 4-6 hours or LOW for 6-8 hours.
I personally like my beans WELL DONE so I set mine to HIGH for the whole 8 hours. This is a personal preference.
I also like take the back of a wooden spoon and smash through some of the beans. This will help thicken up the dish a bit too if the beans haven't absorbed most of the liquid. Again, a personal preference and you do not have to do this. If you would rather have a thinner consistency to your sauce you may even want to increase your broth to 4 cups.
This recipe makes approximately 8 cups of Red Beans (16 servings). Serve 1/2-cup of beans over 1/2-cup of cooked brown rice. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MRSDUDLEY.
Drain, beans and place in a stockpot covering the beans with 6-8 cups of water. Boil for 10 minutes. Drain.
Place beans along with remaining ingredient into a crock-pot (slow cooker) and cover. Set on HIGH for 4-6 hours or LOW for 6-8 hours.
I personally like my beans WELL DONE so I set mine to HIGH for the whole 8 hours. This is a personal preference.
I also like take the back of a wooden spoon and smash through some of the beans. This will help thicken up the dish a bit too if the beans haven't absorbed most of the liquid. Again, a personal preference and you do not have to do this. If you would rather have a thinner consistency to your sauce you may even want to increase your broth to 4 cups.
This recipe makes approximately 8 cups of Red Beans (16 servings). Serve 1/2-cup of beans over 1/2-cup of cooked brown rice. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MRSDUDLEY.
