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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. ground cumin
1 T. bottled minced garlic (6 cloves)
1 6-3/4 oz. pkg. Spanish rice mix
Optional: Lime wedges

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

Lightly coat a 3-1/2 o 4 qt. slow cooker with cooking spray. In prepared cooker combine beans, 4 c. water, onion, cumin and garlic. Cover and cook on LOW-heat setting for 10 to 11 hours – or – on HIGH-heat setting 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 lime juice over beans and rice.

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