Slow Cooker Red Beans and Rice
- Prep Time: 10 hours
- Cook Time: 8 hours
- Total Time: 18 hours
- Yield: Serves 6-8
- Category: main dish
- Diet: Gluten Free
Ingredients
4 cups dry kidney beans
Pinch of baking soda
1 (25-ounce) jar crushed tomatoes
1 tablespoon garlic powder
1 tablespoon Celtic sea salt
12 ounces kielbasa sausage, cut into 1/4” coins (if you can’t find kielbasa, pick whatever is your favorite)
Instructions
Place the kidney beans and pinch of baking soda in a large bowl and cover with filtered water. Leave the beans on the counter at room temperature, overnight. The next day, drain the beans and pour them into the bowl of a slow cooker. Cover the beans with filtered water and stir in the tomatoes, garlic powder, sea salt and sausage. Put the lid on, set the crock pot to high, and cook for 8 hours, or until the beans are tender. Add more salt or garlic powder to taste. Serve alone or over soaked and cooked brown rice.
Find it online: https://deliciouslyorganic.net/slow-cooker-red-beans-and-rice/