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Slow Cooker Red Beans and Rice

Posted By archives On March 20, 2010 @ 8:12 am In Beans and Legumes,Crockpot,Soy | No Comments

Serving Size: 5
POINTS® Value: 4

3 cups water
1 cup dried red beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon black pepper
14 ounces Gimme Lean “sausage,” crumbled and browned
1 each bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
1/4 cup chopped green onions

Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt.

Serve over hot, cooked rice. Sprinkle servings evenly with green onions.

5 servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 1 tablespoon green onions)

NOTES: When I made this the first time I didn’t sauté the onions. Sautéing the onion would give it a richer taste. I also added some jalapeño peppers.

Per serving (without rice): 224 Calories (kcal); 1g Total Fat; (2% calories from fat); 22g Protein; 35g Carbohydrate; 0mg Cholesterol; 707mg Sodium; 14 g Fiber

Adapted from a recipe posted to WWWCrockpot


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