Let these flavorful slow cooker beans and rice cook all day and have a vegetarian dinner ready when you get home from work.
Course
Main Course
Cuisine
North African
Keyword
beans and rice
Prep Time5minutes
Cook Time11hours10minutes
Total Time11hours15minutes
Servings6servings, about 1 cup of beans each
Calories279kcal
AuthorOpenfit
Ingredients
1¼cupsdry red beans or dry red kidney beansrinsed
Water
1mediumonionchopped
2mediumcelery stalkssliced
2clovesgarlicfinely chopped
1tspdried basilcrushed
1bay leaf
2cupslow-sodium organic vegetable broth
1cupwater
1(14.5-oz.) canstewed tomatoes
1(4-oz.) candiced green chilesundrained
hot pepper sauce(like Tabasco) to taste; optional
3cupscooked brown ricewarm
Instructions
Place beans in large saucepan. Add enough water to cover beans by two inches. Bring to a boil over medium-high heat. Reduce heat; gently boil for 10 minutes. Remove from heat, cover, and let stand for one hour.
Place beans, onion, celery, garlic, basil, bay leaf, broth, water, and tomatoes in 4-quart slow cooker. Cover; cook on low heat for 9 to 10 hours (or on high heat for 4 to 5 hours), or until beans are tender.
Remove bay leaf. Add chiles and hot sauce (if desired); cook for an additional 30 minutes.
Place ½ cup rice in each of six serving bowls. Top evenly with bean mixture.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.