Ingredients

1 pound dried red beans

3/4 pound soy-sausage, thinly sliced $

3 celery ribs, chopped $

1 green bell pepper, chopped

1 red bell pepper, chopped $

1 sweet onion, chopped $

3 garlic cloves, minced $

1 tablespoon Creole seasoning

Hot cooked long-grain rice $

Hot sauce (optional) $

Garnish: finely chopped green onions, finely chopped red onion

Preparation

  1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.

  2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

Try These Twists!

Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.

Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg

Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.