Dinner for 4

Slow-cooker red beans and rice

Name: Slow-cooker red beans and rice
Total time: 20 min
Yield: 4 servings
Ingredients: 12 oz Dried beans and lentils (red kidney beans, soaked overnight); 10 oz Rice; 0.5 lb Onions; 0.5 lb Bell peppers; 1 Celery; 1 Garlic; 24 oz Broth or stock; 1 oz Dried spices (cumin, paprika, chili powder, oregano) (paprika and thyme); 1 oz Hot sauce

Dried red beans cook with onion, pepper and celery, then go over rice. About $1.57 a serving at typical prices.

$1.57per serving

20 minstart to table

4servings

Budget Family Vegetarian Gluten-free Dairy-free Dinners Slow cooker 30-minute Cold-weather comfort Fall Winter

Ingredients

12 oz Dried beans and lentils (red kidney beans, soaked overnight)
10 oz Rice
0.5 lb Onions
0.5 lb Bell peppers
1 Celery
1 Garlic
24 oz Broth or stock

From the pantry: Dried spices (cumin, paprika, chili powder, oregano) (paprika and thyme), Hot sauce.

Steps

Drain the soaked beans and put in the slow cooker with chopped onion, pepper, celery, garlic, broth and spices.
Cook on low 8 hours until creamy.
Mash a few beans against the side to thicken.
Cook the rice and serve the beans over it with hot sauce.

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