Red Beans and Rice

You can take the girl out of the South, but you can't take the South out of the girl!

This is really simple to put together and then you just walk away and forget about it until it's time to eat. It's delicious, filling, chock full of nutritious ingredients and just perfect for these cooler fall and winter nights!

What You'll Need:

  •  1 cup of long grain brown rice (Note: You could use white rice if you wanted to, but brown is much healthier.)
  • 2 cups of dried red kidney beans that have been soaked overnight
  • 1 medium red onion, chopped
  • 1 medium bell pepper, chopped
  • 2 stalks of celery, chopped
  • 6-8 garlic cloves, minced
  • 1/2 cup of chives, chopped (Note: I used dried chives this go around, but you can use fresh as well.)
  • 1-2 tablespoons Cajun or Creole Seasoning
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of sea salt (Note: Omit this if your seasoning contains salt.)
  • 4 cups of water

 What You'll Do:
  1. In the bottom of your slow cooker spread the rice out in an even layer. 
  2. Next add the kidney beans on top of the rice. 
  3. After the kidney beans add the red onion, bell pepper, celery, garlic and chives. 
  4. Sprinkle the seasoning, smoked paprika and salt evenly over the vegetables and rice and then cover with the water. (Remember to omit the salt if your seasoning already has salt in it.) 
  5. Cook on low for 8-10 hours until rice is done and beans are tender.

 Serve with cornbread

Garnished with Tabasco and a bit of parsley


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