Recipe of the Week: Slow Cooker Red Beans and Rice

This week’s recipe is one of my family’s favorite meals.  It is made with all real food ingredients, simple to make, requires little actual hands on prep time, and is loaded with valuable nutrients!  A 1/3 cup serving of red beans provides a full 10g of fiber and has very little fat.  This is the perfect meal for Meatless Mondays or cold, winter evenings.  What could be better?

All you need for this meal is a crock pot, package of red beans, and Texmati rice (and water to cook the beans and rice).  Doesn’t get much easier than that!


Package of red beans (I use Ragin’ Cajun Fixin’s Cajun Style Red Beans with Seasonings & Vegetables)

1 cup of Texmati Rice

10 cups water (for beans)

1 3/4 cup water (for rice)


Add package of beans and seasonings to crock pot.  Add 10 cups of water and stir.  Cook on low about 8 hours or high 4-6 hours.

When beans are done, prepare rice.  Combine 1 cup of rice with 1 3/4 cup water and bring to a boil, stirring once.  Cover with a tight fitting lid and reduce heat and simmer 15 minutes.  Remove from heat and let stand (covered) for 5-10 minutes and serve.

We had this for dinner last night and added onions on top.  That was a delicious addition!


3 comments on “Recipe of the Week: Slow Cooker Red Beans and Rice

  1. […] amount of protein and fiber and are far easier than meat for your body to digest.  This recipe for Red Beans and Rice is a simple vegetarian meal.  If you’d like to learn more about the impact of meatless days, […]

  2. How many servings is this? I only cook for two and I get burnt out on left overs as I’m the only one who eats them and I refuse to throw good food out. I try to repurpose when I can.

    • The entire bag makes 8 servings but you could just make a partial bag if you wanted less. These really freeze well too. That makes it really easy to always have a lunch ready to go. They are really good when you make them but especially good as leftovers (and I don’t say that about many things)!

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