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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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This came from Jan/Feb 2003 issue of Quick Cooking. I haven't tried it yet but it looks good. The original recipe called for chicken broth but I changed that to vegetable broth. Adjust seasonings to taste. Ingredients:
3 large red sweet peppers, chopped |
3 stalks celery, chopped |
2 medium onions, chopped |
4 (16 ounce) cans red kidney beans, rinsed and drained |
4 cups vegetable broth |
2 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon cajun seasoning |
1/2 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. In a 5-qt slow cooker, combine the peppers, celery, onions and beans.
2. Stir in the remaining ingredients.
3. Cover and cook on low for 6 hours or until vegetables are tender.
4. Discard bay leaves before serving.
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