Slow Cooker Red Beans and Rice (GF/CF Soy, Egg, Nut Free)

By sstitt

This traditional Louisaina Creole fare is the ultimate in thriftiness and convenience. The long cooking time coaxes the spiciness from the sausage into the beans. Be sure to add the salt to the dish after it has cooked and just before serving. Adding salt to dried beans too early will slow the cooking process and make the beans less tender. Served over rice with a side of slaw, this southern classic is hard to beat.

CALORIES 413 (5% from fat)
FAT 2.5g (sat. 0.7g, mono. 0.2g, poly 0.5g)
PROTEIN 21.1g
CARB 76.3g
FIBER 10.1g
CHOL 18mg
IRON 6mg
SODIUM 749mg
CALC 102mg

Ingredients

• 3 cups water
• 1 cup dried red kidney 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
• 1/2 (14-ounce) package turkey, pork, and beef smoked sausage (such as Healthy Choice), thinly sliced
• 1 bay leaf
• 5 garlic cloves, minced
• 1/2 teaspoon salt (optional)
• 3 cups hot cooked long-grain rice
• 1/4 cup chopped green onions

Preparation

Step 1

1. COMBINE the first 12 ingredients in a 2-quart electric slow cooker. Cover and cook on HIGH 5 hours. Discard bay leaf, stir in salt. Serve over rice in individual bowls, sprinkle evenly with green onions.

I exclude the salt & it still tastes great!