Savory Red Beans and Rice

Delicious slow-cooked bean and rice - perfect for dinner.

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Servings 16

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ingredients 9
Prep Time 15 min
Total Time 5 hr 35 min

Ingredients

1: (16-oz.) pkg. (2 1/2 cups) dried kidney beans, sorted, rinsed

1: large green bell pepper, chopped (1 1/2 cups)

1: cup chopped onions

2: garlic cloves, minced

7: cups water

1 1/2: teaspoons salt

1/4: teaspoon pepper

2: cups uncooked instant rice

: Hot pepper sauce, if desired

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Directions

1 In 3 1/2- to 6-quart slow cooker, combine all ingredients except rice; mix well.
2 Cover; cook on high setting for 4 to 5 hours.
3 Stir rice into bean mixture. Cover; cook on high setting an additional 15 to 20 minutes or until rice is tender. Serve beans and rice with hot pepper sauce.

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Expert Tips

What kid or "grown-up kid" doesn't love Crescent Dogs? Heat oven to 375ºF. Cut 4 slices American cheese into 6 strips each. Cut lengthwise slits in 8 hot dogs to within 1/2 inch of ends. Insert 3 strips of cheese into each slit. Separate a 8-oz. can refrigerated crescent dinner rolls into 8 triangles. Place a hot dog on each wide end of triangle; roll as directed on can. Place on ungreased cookie sheet with cheese side up. Bake 12 to 15 minutes or until golden brown.