Crock Pot Red Beans Over Spanish Rice

Nlongenecker

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

Ingredients
2 cups dry red beans or dry kidney beans
5 cups cold water
1 tablespoon vegetable oil
3/4 pound boneless pork shoulder, cut into 1-inch pieces
2 1/2 cups chopped onions
6 garlic cloves, chopped
1 tablespoon ground cumin
4 cups water
1 6-3/4-ounce package Spanish rice, cooked
Fresh jalapeno peppers, sliced

Directions
1. Rinse beans; drain. In a large saucepan, combine beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.
2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.
3. Heat oil in a skillet over medium-high heat. Cook pork in two batches; drain fat.
4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.
5. Cover; cook on low heat 10 to 11 hours.
6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

Nutrition facts per serving: 344 calories, 19g protein, 68g carbohydrate, 1g fat (0g saturated), 17g fiber

Nlongenecker

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

Ingredients
2 cups dry red beans or dry kidney beans
5 cups cold water
1 tablespoon vegetable oil
3/4 pound boneless pork shoulder, cut into 1-inch pieces
2 1/2 cups chopped onions
6 garlic cloves, chopped
1 tablespoon ground cumin
4 cups water
1 6-3/4-ounce package Spanish rice, cooked
Fresh jalapeno peppers, sliced

Directions
1. Rinse beans; drain. In a large saucepan, combine beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.
2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.
3. Heat oil in a skillet over medium-high heat. Cook pork in two batches; drain fat.
4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.
5. Cover; cook on low heat 10 to 11 hours.
6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

Nutrition facts per serving: 344 calories, 19g protein, 68g carbohydrate, 1g fat (0g saturated), 17g fiber

Tim964

Hmmm, I might modify this recipe by using sausage instead of the pork (probably Hillshire Farms light), add some Franks Red Hot, then serve the rice and beans over brown rice. Mmmmm.

Atibyrd

Sounds very good. I think I'm going to try it tomorrow and use turkey sausage instead of the pork and see how it comes out.

I can't wait to to try it. I sure hope the kids enjoy it.