red or green?: Slow-Cooker Red Beans, Vegetables & Rice

Tuesday, October 21, 2014

Slow-Cooker Red Beans, Vegetables & Rice

I kind of forget about my slow cooker all summer but, as soon as the first hint of fall weather hits, I start imagining all different kind of dishes perfect for slow, unwatched cooking. The type of uncomplicated recipes where you throw a bunch of fresh ingredients in the crock pot, turn on the heat and forget about it until dinner is served. I seem to have so many days jammed-packed with meetings, appointments and projects that the thought of coming home to a delicious dinner without any work is so very appealing. (sound familiar?)

This recipe is a perfect example. Red beans, rice and vegetables all cooked together with spicy, Louisiana style seasonings. Delicious as is but perfect for dinner with grilled sausage and fresh spinach. So easy...so good. Fall is here my friends! Enjoy...

Slow-Cooker Red Beans, Vegetables & Rice
(4 servings)

1 can red kidney beans, drained
1 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 leek, cleaned & chopped
2 cloves garlic, minced
1/2 jalapeno, minced
2 carrots, chopped
3 stalks celery, chopped
2 teaspoons dried cumin
1 tablespoon plus 1 teaspoon Old Bay Seasoning
1 tablespoon dried parsley
1/2 cup brown rice, sprouted if possible
6 cups boiling water
sea salt
black pepper
1 cup chopped green onion or chives for garnish (optional)
Italian or apple-sage sausage, sliced and grilled (optional)
4 handfuls baby spinach leaves
Louisiana hot sauce (optional)

Add first 13 ingredients to the bowl of a slow-cooker. Add 1/2 teaspoon each salt and pepper. Cook on high setting for 6 hours. Test rice to ensure thoroughly cooked. If not, continue cooking for 1-2 additional hours. When rice is cooked, taste and adjust seasonings if needed.

To serve:
Mound 1 handful spinach on each plate. Top with red beans & rice, sausage (if using) and a sprinkling of green onions. Serve immediately with Louisiana hot sauce on the side.