Saturday, September 26, 2009

Slow Cooker Modified "Red Beans and Rice"

I am trying to get to the gym regularly (side note - very frustrated with it. I have been making it to the gym 4-5 days a week. Yes. That often. And working out for 1 - 1 1/2 hours most times. That's a LOT. And I can't think of the last time I ate dessert. The weighing scale won't budge. I am frustrated). That said, to continue this policy of eating healthy, I try to cook in the slow cooker at least once a week so I will have something to come home to in the evening even on days I am at the gym till 7pm. This was one such recipe. It was easy, modified from the 'traditional' red beans and rice and tasted good enough. Not the best meal I have ever eaten, but works for a week-day meal.
Em, I think you can add beets to the beans in the slow cooker to use up some of them too!! I added onions, carrots and celery and some paprika for spice :)

Modified "Red Beans and Rice"

Red Kidney beans, 1 can or 4 oz soaked overnight (doesn't have to be cooked all the way yet)
Onion, 1 - chopped
Celery - 4 Stalks, chopped
Carrot - 2, chopped
Garlic - 2 cloves, minced
Cumin - 2-3 T
Vegetable Broth - 3 cups (add more water, based on your preference for consistency)
Paprika - 3 T
Salt - To taste
Thyme - 2 t, dried
Cilantro - 2 T (fresh)
Lemon Juice - 1 T
Cooked Rice.

Heat Oil in a pan. Saute onions, celery and carrot with garlic. Once cooked, add cumin and paprika. Add beans and coat.
Transfer to a slow cooker. Add vegetable broth/water, salt, thyme. Cook on low for 8 hours.
Before serving with rice, add lemon juice and cilantro.


  1. Sorry the scale is not cooperating! You know exercise is STILL good for you, right? I am completely craving sweets lately so I need to make some lower carb options.

  2. Mmmm, I hope this recipe tastes as good as it looks! I've been looking for a good vegetarian redbeans recipe. Make sure you check out my blog, I've given you ladies an award! :)