So many of the slow cooker recipes I make are very similar. Put in a hunk of meat (chicken, beef, pork), add select chopped veggies and pour in broth or wine. As the weather has turned colder, it was time to explore some different recipes that stretched (not really break) the mold. This traditional Cajun dish or Red Beans and Rice seemed to fit the bill.
I liked the combination. I had made this dish previously outside of the slow cooker, but this was certainly an easy way to do it.
I have not traditionally kept many dried beans in the house. This winter, I have decided to cook more with them. Oh, that vegetable in the lower right is not a leek. It is one HUGE green onion. Really!
Yeah, I know. Add meat. Chop veggies. Add liquid. But at least it wasn’t a big hunk of meat…
I loved the smell walking into the house after a day at work.
I used shallow bowls to capture all of the flavorful juices.
Red Beans and Rice
Makes: 4 servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 1 tablespoon green onions)
- 3 cups water
- 1 cup dried red kidney beans
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3/4 cup chopped celery
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
- 1 bay leaf
- 5 garlic cloves, minced
- 1/2 teaspoon salt
- 3 cups hot cooked long-grain rice
- 1/4 cup chopped green onions
Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.
Calories: 413 Calories from fat: 5% Fat: 2.5g Saturated fat: 0.7g Monounsaturated fat: 0.2g Polyunsaturated fat: 0.5g Protein: 21.1g Carbohydrate: 76.3g Fiber: 10.1g Cholesterol: 18mg Iron: 6mg Sodium: 749mg Calcium: 102mg