Saturday, September 26, 2009

Crockpot Red Beans and Rice

For our family, I would only make half of this recipe for a meal, freezing the unused chilies in freezer bags for the next batch.

1 pound small dried red beans -- soaked overnight and drained
1 4oz. can chopped green chilies
1 tsp. cumin
3 cloves garlic -- mincedsalt and pepper -- to taste
6 cups hot cooked rice (I would salt this to add flavor)

Place beans in bottom of crock pot and add remaining ingredients, except rice, with 1 1/2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours. Mash some of the beans against the side of the pot to thicken the remaining liquid. Season with salt and pepper and serve with rice.


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