Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Red Beans Over Spanish Rice
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- #51407
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups dry red beans or dry red kidney beans
5 cups water
non-stick cooking spray
4 cups water
2 1/2 cups chopped onion
6 cloves garlic, minced
1 tablespoon cumin
1 package (6.75 ounce size) Spanish rice mix
lime wedges (optional)
directions
Rinse beans. In a large saucepan combine dry beans and the 5 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Remove from heat. Cover and let stand for 1 hour. (Or place beans in 5 cups of the water in saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker place beans, remaining 4 cups water, onion, garlic, and cumin.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Prepare the rice mix according to package directions. Remove beans from cooker using a slotted spoon. Serve beans over cooked rice.
If desired, spoon some of the cooking liquid from the cooker over each serving and squeeze lime juice over beans and rice.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
347 calories, 1 grams fat, 69 grams carbohydrates, 18 grams protein per serving. This recipe is low in fat.
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