Crock-Pot Slow Cooker Cookbook And Owner's Manual page 34

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Vegetarian
Red Beans and Rice
1 lb. dry red beans
1 onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 14 1/2 oz. cans vegetable broth
2 cups water
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. hot pepper sauce
3 cups cooked rice
In a large pot, cover the beans with three times their volume of
water and bring to a boil. Boil for 10 minutes and then remove from
heat. Cover and let stand for 1 hour and then drain. Combine all of
the ingredients in the Crock-Pot ®
cook on Low for 10 hours or on High for 6 hours. Serve over the
hot cooked rice.
Recommended Unit Size: 3 - 6 Quarts
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Slow Cooker except the rice. Cover;
Vegetarian
Creole Black Beans
6 15 oz. cans black beans, drained
3 cups onion, chopped
2 cups green pepper, chopped
8 cloves garlic, minced
4 tsp. dried thyme
3 tsp. dried oregano
3 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 vegetable bouillon cubes
10 bay leaves
2 8 oz. can tomato sauce
2 cup water
Combine the ingredients in the Crock-Pot
on Low for 8 hours or on High for 4 hours. Remove the bay leaves
before serving and serve over cooked rice.
Recommended Unit Size: 3 - 6 Quarts
® slow cooker. Cover; cook
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