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Slow Cooker Red Beans and Rice

Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Main Course
Servings: 4
Author: David Buckingham

Equipment

  • Slow Cooker

Ingredients

  • 2 andouille chicken sausage chopped
  • 1 onion small, chopped
  • 1 garlic clove minced
  • 1/2 cup white rice uncooked
  • 1 1/2 cup fat free chicken broth
  • 14 1/2 oz canned tomato puree
  • 15 oz canned kidney beans
  • 2 slices reduced-fat bacon cooked crisp, crumbled
  • 2 tbsp canned chipotle sauce see note
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp scallions chopped, green parts only

Instructions

  • Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add sausage and cook until browned. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.
  • Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt, and pepper in a 3 to 4 quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in scallion just before serving. Yields about 1 cup per serving.

Notes

For the canned chipotle sauce, purchase a can of chipotle peppers in adobo sauce, empty the can into a mason jar.  Using an immersion blender, blender the peppers and sauce until smooth.
Adapted from: https://www.weightwatchers.com/us/recipe/slow-cooker-red-beans-and-rice/5626a5f6a6d5b396106ff12e