Ingredients and Weight:
- 1 pound dried red beans, picked over and rinsed
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 6 large cloves garlic, minced
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can chicken broth
- 1 (15-ounce) can tomato sauce
- 3 cups cooked white rice
Preparation Time:
15 minutes
Cooking Time:
8-10 hours on low in a slow cooker
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a slow cooker, combine the red beans, onion, bell peppers, celery, garlic, Creole seasoning, thyme, oregano, bay leaf, diced tomatoes, chicken broth, and tomato sauce. Season with salt and black pepper to taste.
- Cover and cook on low for 8-10 hours, or until the beans are tender and the broth has thickened.
- While the beans are cooking, prepare the rice according to package directions.
- Once the beans are done, stir in the cooked rice. Taste and adjust seasonings as needed.
Nutritional Information:
- Calories: 350 per serving
- Protein: 15 grams
- Carbohydrates: 50 grams
- Fat: 5 grams
- Fiber: 10 grams
Dish Characteristics:
- Hearty and flavorful
- Creamy and comforting
- Perfect for a cold-weather meal
- Easily customizable to your taste preferences
User Comments:
- "This dish is so delicious and easy to make. I love the smoky flavor from the bell peppers and the tender texture of the beans." - Emma
- "I've tried many red beans and rice recipes, but this one is by far my favorite. The Creole seasoning adds the perfect amount of spice." - Mike
- "I'm a vegetarian, so I used vegetable broth instead of chicken broth. It turned out just as good!" - Lisa
Special Precautions and Tips:
- Pick over the beans before cooking to remove any stones or debris.
- If the beans are not tender after the cooking time, continue cooking for longer or add more liquid as needed.
- Serve with cornbread or a side salad for a complete meal.
