Dry beans are thrifty but time consuming. By cooking them in the crock pot you save time and aggravation. This recipe is from Cooking Light Magazine.
Easy Crockpot Red Beans and Rice
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, thinly sliced (such as Healthy Choice)
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked long-grain rice
1/4 cup chopped green onions
1. 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 rice; sprinkle servings evenly with green onions.
YIELD: 4 servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 1 tablespoon green onions)
You can't get easier than that! Note: Don't change the type of bean as different dry beans need different times to cook.
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