Red Beans and Rice  

Sunday, December 14, 2008

Red Beans and Rice
Serves: 8
Slow Cooker Size: 4 quart

1 medium size onion, chopped
1/2 C. green bell peppers, chopped
2 cloves garlic, minced
2 T. olive or canola oil
1/3 C. fresh cilantro, minced
3 16 oz cans red beans, rinsed and drained
3/4 C. water
1/2 t. salt
1 t. ground cumin
1/4 t. black pepper

1. In a large skillet, saute onion, green pepper and garlic in oil. Cook until tender.
2. Add cilantro. Stir in beans, water, salt, cumin and pepper.
3. Transfer to slow cooker
4. Cover. Cook on low for 5-6 hours.

Serve over hot cooked rice

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