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Slow Cooker Red beans and Rice

Red Beans and Rice

Author: Heidi Boortz
Servings : 6

Ingredients

  • 2 cans red kidney beans rinsed and drained
  • 1 cup frozen diced onions
  • 8 oz frozen green bell peppers
  • 2 Tbsp bottled minced garlic
  • 1/2 Tbsp kosher salt
  • 2 bay leaf
  • 4 cups vegetable broth no sugar listed in ingredients
  • 1 Tbsp cajun seasoning
  • 2 cups brown rice
  • 2 cans Diced Tomatoes

Instructions

Slow Cooker Instructions

  • Place all ingredients in a slow cooker; stir well. Cook on low 6 hours or on high 4 hours.

Instant Pot® Instructions

  • Place all ingredients in an instant pot; stir well. Cover, set to sealing. Cook manual-high 22 minutes. NPR 10 minutes.

Freezing Instructions

  • Add all ingredients to a large zip top plastic bag. Label and freeze. To cook after freezing, add frozen meal to a slow cooker. Cook on low 8 hours or on high 6 hours. Alternatively, add frozen meal plus one cup water to the instant pot. Set to sealing. Cook on manual-high 22 minutes. NPR 10 minutes.
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