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Red Beans Over Spanish Rice -- w

Source of Recipe

BH&G 5 Ingredient Slow Cooking
Red Beans Over Spanish Rice (crockpot) -- w
Serves: 8

2 c. dry red beans - or – red kidney beans
Nonstick cooking spray

4 c. water
2-1/2 c. chopped onion
1 T. cumin
1 T. bottled minced garlic

1 6-3/4-oz. pkg. Spanish rice mix
Optional: Lime wedges

Rinse beans; place in a Dutch oven or large saucepan. Add enough cold water to cover beans by 2-in. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

Lightly coat a 3-1/2 to4-qt. slow cooker with cooking spray. In prepared cooker combine beans and the next 4 ingredients. Cover and cook on LOW for 10-11 hours – or – on HIGH for 5 to 5-1/2 hours.

Prepare the rice mix according to package directions. Using a slotted spoon, remove beans from cooker; serve over cooked rice. If desired spoon some of the cooking liquid and a squeeze of line juice over the beans & rice.

One serving equals: 344 calories…1 gm fat…0 cholesterol…450 mg sodium…68 gm carbohydrate…17 gm fiber…19 gm protein +++WWP: 4