Savory Slow Cooker Beans with Rice
Let this savory bean dish cook all day and have dinner ready when you get home from work. If you want to skip the first step, you can soak dry beans overnight in a large pot of water. These beans get great flavor from celery, garlic, and diced green chiles.
- 1¼ cups dry red beans (or dry red kidney beans), rinsed
- 1 medium onion, chopped
- 2 medium celery stalks, sliced
- 2 cloves garlic, finely chopped
- 1 tsp. dried basil, crushed
- 1 bay leaf
- 2 cups low-sodium organic vegetable broth
- 1 cups water
- 1 (14.5-oz.) can stewed tomatoes
- 1 (4-oz.) can diced green chiles, undrained
- Hot sauce (like Tabasco) (to taste; optional)
- 3 cups cooked brown rice, warm
Here are your instructions:
Place beans in large saucepan. Add enough water to cover beans by two inches. Bring to a boil over medium-high heat. Reduce heat; gently boil for 10 minutes. Remove from heat, cover, and let stand for one hour.
Place beans, onion, celery, garlic, basil, bay leaf, broth, water, and tomatoes in 4-quart slow cooker. Cover; cook on low heat for 9 to 10 hours (or on high heat for 4 to 5 hours), or until beans are tender.
Remove bay leaf. Add chiles and hot sauce (if desired); cook for an additional 30 minutes.
Place ½ cup rice in each of six serving bowls. Top evenly with bean mixture.