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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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This is my favorite way to make red beans and rice. Feel free to bump up the spice with extra cayenne. I cook my rice in the oven, it's the easiest way I've found. Ingredients:
1/2 lb. bacon |
1 diced onion |
2 cloves chopped garlic |
3 cans (15 oz ea.) kidney beans |
16 oz. tomato sauce |
2 tbsp. tomato paste |
1 1/2 tbsp. honey or maple syrup |
1/4 tsp. cayenne pepper |
2 tsp. cumin |
salt & pepper |
3 cups hot cooked white rice |
Directions:
1. In slow cooker mix drained beans, sauce, paste, honey and seasonings.
2. Cook bacon in saucepan over med-hi heat til crispy. Set bacon aside.
3. Cook onion and garlic in bacon drippings, when tender pour into slow cooker.
4. Crumble half of cooked, cooled bacon into slow cooker (save other half for garnish).
5. Mix well, cover and cook on low for 4-6 hrs. Serve on hot cooked white rice, garnish with reserved crumbled bacon.
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