Wednesday, March 17, 2010

Red Beans and Rice

I had never eaten this classic dish before a few months ago when I ran across the recipe in the little book that comes with the crock-pot. I guess I always thought it would be super spicy, but it's not. I just love the seasonings and the heartiness (yes, even without meat!). It's super cheap to make, too!
You can double the recipe if you want, but it does make a lot of food!

1/2 lb dry red beans
1/2 onion, chopped (I used onion powder)
3 cloves garlic, minced
1 14 1/2 oz. can vegetable (or beef) broth
1 cup water
1/2 tsp salt
1/4 tsp cumin
1/4 tsp hot pepper sauce
3 cups cooked rice (brown rice is more flavorful and healthier)
  • In large pot, cover beans with three times their volume of water and bring to a boil.
  • Boil for 10 minutes, and then remove from heat. 
  • Cover and let stand for 1 hour and then drain.
  • Combine all of the ingredients in the slow cooker except the rice.
  • Cover, cook on low for 10 hours or on high for 6 hours.
  • Serve over the hot cooked rice.

1 comment:

  1. Red beans and rice is one of my all time favorites!


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