Savory Beans and Rice ( Crock Pot ) |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 5 |
|
From Better Homes and Gardens Biggest Book of Slow Cooker Recipes. (2002) Ingredients:
1 1/4 cups dried red beans or 1 1/4 cups dried red kidney beans, soaked drained and rinsed |
1 large onion, chopped (1 cup) |
3/4 cup sliced celery |
2 garlic cloves, minced |
1/2 vegetable bouillon cube |
1 teaspoon dried basil, crushed |
1 bay leaf |
1 1/4 cups water |
1 1/4 cups brown rice |
1 (14 1/2 ounce) can stewed tomatoes, do not drain |
1 (4 ounce) can diced green chili peppers, drained |
3 dashes hot pepper sauce |
Directions:
1. Combine beans, onion, celery, garlic, bouillon, basil, and bay leaf in crock pot. Pour water over all.
2. Cover and cook on LOW for 9 to 10 hours or on HIGH setting for 4 to 5 hours.
3. Cook brown rice according to package directions; keep warm.
4. Remove bay leaf from bean mixture; discard.
5. Stir undrained stewed tomatoes, chili peppers, and hot pepper sauce into cooked beans.
6. Cook 30 minutes more.
7. Serve bean mixture over hot cooked rice.
|
|