Crock Pot Red Beans and Rice

Crock Pot Red Beans and Rice might be a good recipe to expand your side dish collection. This recipe makes 10 servings with 193 calories, 11g of protein, and 10g of fat each. For $1.16 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Gimme Some Oven has 432 fans. A mixture of kosher salt, garlic cloves, dried thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 7 hours and 15 minutes. With a spoonacular score of 40%, this dish is good. Try Crock Pot Red Beans and Rice, Crock Pot Red Beans & Rice, and Crock-Pot Mexican Red Beans for similar recipes.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 420 minutes

 

Ingredients:

3/4 pound (12 ounces) Andouille sausage, sliced

2 bay leaves

1 bell pepper, cored and diced

3 celery stalks, diced

2 teaspoons Creole seasoning

1/2 teaspoon dried thyme

5 garlic cloves, minced

1 teaspoon hot sauce, or more/less to taste

1 pound uncooked (dry) red kidney beans

Kosher salt and freshly-cracked black pepper

7 cups chicken or vegetable stock

1 medium white onion, peeled and diced

Equipment:

slow cooker

bowl

Cooking instruction summary:

Rinse the kidney beans thoroughly under water.Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine.Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper youd like. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**) If youd like a spicier dish, feel free to also add in more hot sauce. Remove and discard the bay leaves.Serve immediately over rice, garnished with green onions.

 

Step by step:


1. Rinse the kidney beans thoroughly under water.

2. Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine.Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper youd like. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**) If youd like a spicier dish, feel free to also add in more hot sauce.

3. Remove and discard the bay leaves.

4. Serve immediately over rice, garnished with green onions.


Nutrition Information:

Quickview
193k Calories
10g Protein
10g Total Fat
15g Carbs
4% Health Score
Limit These
Calories
193k
10%

Fat
10g
15%

  Saturated Fat
3g
20%

Carbohydrates
15g
5%

  Sugar
2g
3%

Cholesterol
28mg
10%

Sodium
1170mg
51%

Get Enough Of These
Protein
10g
22%

Vitamin C
17mg
22%

Vitamin A
912IU
18%

Folate
68µg
17%

Fiber
3g
16%

Manganese
0.29mg
14%

Phosphorus
130mg
13%

Vitamin B3
2mg
13%

Vitamin B1
0.19mg
13%

Vitamin B6
0.24mg
12%

Iron
2mg
11%

Potassium
342mg
10%

Zinc
1mg
9%

Copper
0.15mg
8%

Magnesium
30mg
8%

Vitamin B12
0.4µg
7%

Vitamin B2
0.11mg
7%

Vitamin K
6µg
6%

Vitamin B5
0.41mg
4%

Vitamin E
0.52mg
3%

Calcium
25mg
3%

Vitamin D
0.24µg
2%

Selenium
0.87µg
1%

covered percent of daily need
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Related Videos:

Crock Pot Red Beans and Rice -- Lynn's Recipes

 

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