I typically use my slow cooker once a week and all year round. For 12 years now she has been a constant companion and helper in my life. She’s like a best friend, shut up, that’s not weird. If you are not a cook or learning to do so, slow cooker recipes are very forgiving and typically really simple. This recipe calls for dry kidney beans with no need to pre-soak. Can I get an Amen? I hope you will make this meal for your family and soak in all of its goodness! Naturally vegan, gluten and dairy free.
INGREDIENTS:
1 Pound dry red kidney beans
1 tablespoon of salt
6 cups of water
28 oz can of crushed tomatoes
4 celery stalks
1 small vidalia onion
1 green bell pepper
2 teaspoon minced garlic (2-3 cloves)
1 tablespoon Cajun seasoning (variety of brands at most grocery stores)
2 ½ cups frozen rice.
Slow Cooker
DIRECTIONS:
Rinse dry kidney beans.
Add beans, water and salt to the slow cooker.
Set on low and cook for 2 hours.
Dice celery, onion, bell pepper and garlic.
Add veggies, can of tomatoes and cajun seasoning to the slow cooker.
Leave on low and cook for an additional 6 hours.
Add frozen rice to the slow cooker, stir and let sit for an additional 10 minutes.
Turn off and serve.
The longer it sits the thicker it will get.
Makes great leftovers or the perfect make ahead meal.
TIPS:
Using the dry beans opposed to canned really makes for a hearty and deep flavor so we prefer it without meat. You could certainly add your favorite sausage. I would chop and add them around the 4 hour mark.
I like using frozen brown rice because it is one less step. Check the frozen section at most grocery stores for this shortcut option. You can also cook any rice of choice according to package directions and add it at the end as instructed.
I am not a fan of spicy but you can add your favorite hot sauce to individual bowls for an extra kick.
Garnish with chopped green onions for an extra crunch and pop of color.
Live well friends,
Christy