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Ingredients
| red kidney beans: 3 1/2 cups |
| water: 5 cups |
| onions (chopped): 3 cups |
| garlic: 6 cloves |
| Creole seasoning: 2 Tbl |
| canned red tomatoes: 14.5 oz |
| brown rice: 2 cups |
| green sweet peppers: 2 whole peppers |
Red Beans Creole
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
660 min -
Servings
5 serving(s)
Tags
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.
In a 3-1/2- or 4-quart slow cooker, combine beans, the 5 cups water, the onion, mushrooms, garlic, and Creole seasoning.
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.
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.