Slow Cooker Red Beans and Rice Recipe | Myrecipes

Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired. Try These Twists! Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage. Per cup (with 1 cup rice): Calories 422; Fat 3. 5g (sat 0. 4g, mono 0. 2g, poly 0. 2g); Protein 21. 5g; Carb 76. 4g; Fiber 12. 2g; Chol 0mg; Iron 6. 1mg; Sodium 530mg; Calc 113mg Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min. Per cup (with 1 cup rice): Calories 424; Fat 3. 2g (sat 1. 1g, mono 0. 2g, poly 0. 4g); Protein 17. 2g; Carb 79. 5g; Fiber 7. 6g; Chol 25mg; Iron 4. 3mg; Sodium 804mg; Calc 76mg