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    You are in: Home / Red / Slow Cooker Red Beans and Rice Recipe
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    Slow Cooker Red Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    Snowyowl/PB's Note:

    I found this recipe in a Cooking Light book back in 2005. I have used this recipe so many time that the book is falling apart. You just throw it toghter and forget about it. Enjoy!

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    Units: US | Metric


    1. 1
      Combine first 12 ingredients in an electric slow cooker.
    2. 2
      Cover with lid;cook on high-heat setting for 5 hours.
    3. 3
      Discard bay leaf, stir in salt.
    4. 4
      Serve over rice, sprinkle with green onions.

    Ratings & Reviews:

    • on December 04, 2011


      Yes, this is the same recipe I have from Cooking Light, and it is very good. Simple, but the flavors are so good together after slow cooking for a long time.

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    • on October 21, 2011


      This recipe re-surfaced on CL's top favorite slow cooker recipes recently. It received some mixed ratings there, but we loved it. I used low-sodium chicken broth instead of water - some have suggested using V-8. I misread the recipe and used only smoked turkey sausage -about 3/4 of a 14 ounce package. We don't eat beef or pork, so I guess I read what I wanted to read! In spite of the recipe's title, we used egg noodles instead of rice - for no particular reason. Very tasty dish with a bit of hotness.

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    Nutritional Facts for Slow Cooker Red Beans and Rice

    Serving Size: 1 (587 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 835.5
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 6.5 g
    Cholesterol 61.5 mg
    Sodium 1433.7 mg
    Total Carbohydrate 131.2 g
    Dietary Fiber 7.3 g
    Sugars 5.9 g
    Protein 27.9 g

    The following items or measurements are not included:

    smoked pork sausage

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