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Crockpot Red Beans & Rice

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My mother also made a mean pot of red beans and rice. I love to have it on a cold winter's day. It's super easy to make, which is so nice, and a slow cooker recipe to boot! How hot it is depends on you. Since I have children, I omit the jalapenos and just sprinkle in hot sauce or Tabasco sauce to my preference. But if you like it super spicy, you can add both or if you like it mild, you can leave them both out.


The only thing I've adapted in her recipe to make it healthy is switching out the high fat but yummy sausage with equally as good low fat/light sausage.

2 cans of light red kidney beans
1 - 15 oz. can of tomato sauce
1 - 14.5 oz can of petite diced tomatoes
1 medium bell pepper, finely chopped
1 large onion, chopped
3 tbsp chili powder
2 tbsp garlic powder
1 tbsp Italian seasoning
1 tsp lemon juice
1/2 to 1 tsp ground cumin
1/2 tsp thyme
6 Bay leaves
10 oz. of Light polish or kielbasa sausage
3-6 jalapeno peppers, optional
Tabasco sauce, optional
Salt & Pepper to taste

Lightly saute onion and peppers in non-stick spray to bring out flavors (approx. 5 minutes on med-med/high heat). Remove when onions are just started to turn translucent. In the crockpot, empty canned beans, tomatoes, and tomato sauce. Stir in all spices. Add cooked peppers and onions. Add in diced sausage. Cook on low for 4 - 6 hours.

As for the rice, I cook 1 cup of dry brown rice on the stovetop around 30 - 40 minutes beforehand. That should give you approximately 3 cups of cooked rice.

Servings - either 6 large or 8 smaller

WW points:
- For 6 servings, its 5 points plus 2 points for 1/2 cup of rice (or 4 pts for 1 cup of rice) - total pts 7 to 9
- For 8 servings, its 4 points plus the points for rice.


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