Red Beans and Rice

This is a wonderfully easy slow-cooker version of a traditional favorite from the Southern part of the United States. Because all but the bell pepper and onion are already cooked in this recipe, the dish cooks on low heat for about 4 hours and dinner is ready, except for the side dishes, such as rice and salad. I use Minute Brown Rice, which cooks quickly in the microwave, as my rice of choice. The texture of the rice is firm and holds up beautifully under the bean and sausage mixture. I would encourage the use of your slow-cooker in the summer months because it does not heat the kitchen up like the oven does, and dinner is simple. Blessings...

Recipe:

1 lb. fully-cooked smoked sausage, of choice, cut into 1/2" slices and then each slice cut in half to make 2 pieces for easier eating.
2 cans (15 oz. each) small red beans, drained and rinsed
1 green bell pepper, chopped (about 1 cup)
1 tsp. Cajun seasoning
2 cans (15 oz. each) peeled diced tomatoes in juice
1 cup chopped onion
cooked rice

1. Combine all the ingredients, except rice, in a slow-cooker. Cover and cook on low heat for about 4 hours.
2. Cook rice. To serve, spoon bean mixture over rice

Yield: 6 - 8 servings
Note: I drain off a little of the juice from the tomatoes so the dish isn't too "soupy".
Also, I use mild turkey or chicken kielbasa for lower calories with very good results. This is good rib- sticking comfort food!

1/2 cup bean mixture equals 113 calories
3.7 grams fiber