Slow Cooker Kidney Bean Creole
01. Oct, 2008 
5 Comments
With the economy going down the drain, it’s not a bad idea to save a few dollars on your grocery bill. Beans are cheap, tasty, and make a complete protein when served with a grain.
Slow Cooker Kidney Bean Creole
- 1 lb. bag of dry kidney beans ( or 2 – 16 oz. cans of precooked)
- 1 12 oz. can tomatoes (crushed or diced)
- 1 onion, minced
- 4 cloves garlic, minced
- 2 stalks celery, minced
- 2 bell peppers, chopped
- 1 handful fresh parsley, minced
- 2 Tb fresh basil, minced
- 1/2 tsp. cayenne or 1 tsp Creole or Cajun seasoning blend
- 2 tsp. Liquid Smoke
- Tabasco to taste
If you are cooking dry beans, add them to the slow cooker, then cover with water until it is about 2 inches above the beans. Cook on high over night. If not, you will add rinsed, canned beans to the slow cooker.
Add all the ingredients to the slow cooker and cook all day on the low heat setting. It will be ready to eat in 6 hours, but you can hold it for 12 if you have a long day at work.
Serve over a bed of steamed brown rice. If you have a rice cooker you can prepare it before you leave for work. The rice will be cooked when you get home too!
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Looks good. Off to look around your blog.
MJ
I haven’t done a lot of cooking with beans, but as you pointed out, with the economy draining us as it is, beans would be a great way to save on the grocery budget.
I’ll give your recipe a try. Thanks for sharing!
Sounds wonderful! Thanks for sharing.
This sounds so good, I’m a huge fan of kidney beans
I love Red Beans and Rice!
I make this a lot… I usually add some ham or sausage too…
depending on your area… you might find the seasoning in a box called “red beans seasoning” I cant rmeember who makes it right now… Maybe (zaterans?) I just dump half a box into the beans and dont have to have all the other stuff on hand.