And it was amazing. I think this might be my favorite slow cooker recipe I've talked about so far! And the best part is it was so easy. Like, my eyes were still kind of bleary while I was slapping this together this morning. And then, I come home 8 hours later and it looks and smells like a real dinner! It's like I'm a grown up or something.
So, I reiterate: amazing.
It was from Better Homes and Gardens So-Easy Slow Cooker and it goes like this:
Prep: 25 min (I totally chopped everything the night before and put it in some tupperware so it was no big at all)
6-8 servings (but yummy leftovers if you're serving less than that!)
2 cups dry red beans or dry red kidney beans
2 1/2 cups chopped onion
1 tablespoon bottled minced garlic (the recipe says 6 cloves of garlic, but it was more like 3 with the head of garlic I got from the store)
1 tablespoon ground cumin
1 pack of Spanish rice mix (I used yellow rice and it was AWESOME and easily the best decision I made all week)
Lime wedges (optional, but it was a great addition!)
1. Rinse beans. You can combine the beans with 5 cups of water and bring to boiling; reduce heat. Simmer uncovered for 10 min. Remove from heat. Cover and let stand for an hour. OR do what I did: place the 5 cups of water and beans in a saucepan. Cover and let soak in a cool place for 6-8 hours/overnight). Drain and rinse beans.
2. Lightly coat the inside of a slow cooker with nonstick coking spray (my crock is 5 1/2 and it worked out fine). In the prepared slow cooker, place beans, 4 cups water, onion, garlic, and cumin.
3. Cover and cook on low for 10-11 hours or high for 5-5 1/2. Make your rice according to the package's directions. Remove beans with slotted spoon and serve over cooked rice. We squeezed lime juice over the beans and rice and it was delish!
Yum! Marisa gave it an A, AND went back for seconds! Winner!
What it cost me: $8.08 Yess!
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