Red Beans and Rice (Slowcooker)
Created by Earnhardt on October 11, 2012
- Servings: 6
- Prep Time: 24h
- Cook Time: 6-8h
- Recipe #6770
Ingredients
- 1 (1 pound) package dried red kidney beans
- 1 (15 ounce) can beef consomme
- 1 (10 ounce) can Ro*Tel tomatoes and green chiles
- 2 Italian Roma tomatoes, diced
- 1 medium onion, diced
- 2 bell pepers, diced
- 1 bunch green onions, chopped
- 4 to 5 red potatoes, quartered
- 1 tablespoons Tabasco sauce (more depending on the heat you want)
- 2 large cloves garlic, finely minced
- 1/2 teaspoon cumin seeds
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 4 bay leaves
- 1 teaspoon dried oregano (crushed)
- 1 pound Italian sausage, cut 1/2 inch thick
- 1 pound Cajun style sausage, cut 1/2 inch thick
- Cooked white rice (enough for 6 servings)
How to Make
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Step 1: Soak beans overnight. Drain beans, then return hydrated beans to crock pot. Add beef consomme, then add enough water to cover beans by about 2 inches. Add, and mix in, all ingredients. Turn crock put on high until mixture begins to boil, about 30 minutes.
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Step 2: Let mixture boil for about two hours, then reduce heat to lowest setting and simmer until all ingredients such as potatoes and peppers are tender. This may take several hours (6-8 hours).
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Step 3: Place the cooked rice in the bowls spoon the red beans and rice over top.
Nutritional Facts
- Serving Size: 1 (632 g)
- Calories 1462.4
- Total Fat - 111.4 g
- Saturated Fat - 29 g
- Cholesterol - 167.5 mg
- Sodium - 1722.7 mg
- Total Carbohydrate - 72.8 g
- Dietary Fiber - 6.2 g
- Sugars - 4.4 g
- Protein - 47.9 g
- Calcium - 173.1 mg
- Iron - 7.1 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.8 mg