Red beans and rice

We love kidney beans.   We love brown rice. Putting the two together just makes sense.  I originally was making large pots of brown rice, then heating various beans to serve over rice.  That works and is quick. Add some salsa, some green onions or chives, and a solid fast dinner emerges.

Sometimes though, the convenience of just tossing ingredients into a slow cooker, leaving the house, and returning to a fragrant tasty dinner  is just the perfect way to go.

Slow cooker red beans and rice

  • 2 15 oz. cans kidney beans, drained and rinsed
  • 1 cup finely chopped onion
  • 1 cup chopped celery
  • 2 tsp. dried thyme
  • 2 1/3 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup rice
  1. Place the kidney beans, onion, celery, thyme, vegetable broth, bay leaf, smoked paprika, and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
  2. Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes) . Keep an eye out as you may need to add more liquid.

Author: mduggan10

I have lived in a Victorian-era house, spent several years living on a boat, and now live at the top of a mountain. Throughout his all, I have been a coffee snob, a whole foods snob, and an instructional designer.

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