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Slow Cooker Red Beans and Rice

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Servings: 4 people
Ingredients Equipment Method

Ingredients
  

  • 3 15-ounce cans red kidney beans drain two cans and leave one undrained.
  • 5 ounces organic kielbasa (half a pkg.)
  • 3 celery stalks – chopped
  • 1 green bell pepper chopped
  • 1/2 large onion chopped
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Himalayan salt
  • 1 tsp. organic chili powder
  • 1/2 tsp. organic garlic powder
  • 1/2 tsp. organic smoked paprika
  • 1 cup uncooked organic long grain brown rice

Equipment

  • slow cooker

Method
 

  1. Add red beans (2 cans drained, 1 can undrained), kielbasa, celery, bell pepper, onion, Worcestershire sauce salt, garlic and chili powders to a slow cooker.
  2. Stir all of the ingredients together so that they are well combined, place the lid onto the slow cooker and set the timer for 4 hours on High. Once the beans and other vegetables are tender, give your red beans another stir to combine all of the flavors.
  3. Cook rice according to package directions.
  4. You can either add the rice to the crock pot at the end of cooking or plate for each serving.