Ingredients:
- 1 (1-pound) package Camellia Brand Red Kidney Beans
- 3/4 cup brown rice, uncooked
- 1/2 cup finely chopped red onion
- 2 links andouille sausage, sliced into 1/2″ rounds
- 1 (14.5-oz) can diced tomatoes
- 4 cups vegetable broth
- 6-8 cups water
- 1 tsp. cumin
- 1 tsp. black pepper
- 1 tsp. salt
Directions:
- Combine all ingredients in the slow cooker. Be sure to add enough water to leave 3″ of space from the rim of the slow cooker, but no more than 8 cups.
- Cook on low heat for 7 to 8 hours, until the beans and rice are tender.
From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.
©2014 Patrice Keller Kononchek and Lauren Malone Keller, used by permission of the publisher, Pelican Publishing Company, Inc.