Slow Cooker Red Beans and Rice

Yum..the joy of slow cooking! I am so excited to begin slow cooking again because I got a timer which turns on the slow cooker at a certain time. Therefore, no more over-cooked meals; it cooks for exactly the time I want! I love how this recipe uses dried kidney beans- much less expensive and easier to keep. I hope you enjoy!

• 3 cups water
• 1 cup dried red kidney beans
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3/4 cup chopped celery (optional)
• 1 tsp dried thyme
• 1 tsp paprika
• 3/4 tsp ground red pepper
• 1/2 tsp black pepper
• 1/2 (14-oz) package turkey smoked sausage, thinly sliced
• 1 bay leaf
• 5 garlic cloves, minced
• 1/2 tsp salt
• 3 cups hot cooked long-grain rice
• 1/4 cup chopped green onions.

1. Combine first 12 ingredients in electric slow cooker. Cover with lid; cook on HIGH for 5 hours or LOW for 8 hours. Discard bay leaf; stir in salt. Serve over rice. Sprinkle with green onions.

Also good over cornbread. For recipe click here

From Cooking Light April 2003.