Thursday, September 8, 2016

Slow Cooker Red Beans with Rice

Slow Cooker Red Beans and Brown Rice served along with Beer Bread
Serves 8
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

This is economical, easy to prepare, loaded with fiber and protein and tasty too.  Plan to make this and then freeze some for later. 

1 pound (about 2 ¾ cups) dried red kidney beans (No need to soak the beans!)
1 leek, halved lengthwise, thinly sliced crosswise, and washed
2 celery stalks, thinly sliced
4 slices bacon (or 6 oz. salt pork)  (I used a couple of thin slices of local ham, chopped.)
1 teaspoon dried thyme
6 cups water
1 bell pepper, ribs and seeds removed, diced
Kosher salt, to taste
Freshly ground pepper, to taste
Cooked brown rice for serving

In a 5-quart slow cooker, combine the beans, pork, leek, celery, thyme, and water.  Cover; cook on high setting until beans are tender, about 4 hours (do not uncover while cooking!)  Stir in bell pepper; season with 1 teaspoon Kosher salt and ¼ teaspoon freshly ground pepper.  Cover; continue cooking until the bell pepper is tender, about 20 minutes more.  To serve, discard bacon, if desired.  (I left the ham bits in the beans.) Serve with brown rice.

1 comment:

Linanne said...

Do you soak the beans first?