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Red Beans Creole

Makes: 4 to 5 servings

Prep 25 mins Cook 11 hrs to 13 hrs (low) or 5.5-6.5 hours (high) Stand 1 hr

Ingredients

3 1/2 cups dry red beans (1-1/2 pounds), rinsed and drained
5 cups water
3 cups chopped onion (3 large)
2 4 ounce cans (drained weight) sliced mushrooms, drained
6 cloves garlic, minced
2 tablespoons Creole seasoning
1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano
2 cups instant brown rice
2 medium green sweet peppers, cut into strips
Bottled hot pepper sauce (optional)

Directions

1. Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. In a 3-1/2- or 4-quart slow cooker, combine beans, the 5 cups water, the onion, mushrooms, garlic, and Creole seasoning.

3. Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce. Makes 4 or 5 servings.

Nutrition Facts (Red Beans Creole)

Servings Per Recipe 4,
cal. (kcal) 415,
Fat, total (g) 2,
carb. (g) 81,
fiber (g) 16,
pro. (g) 23,
sodium (mg) 541,
Percent Daily Values are based on a 2,000 calorie diet

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