red beans and rice (from the skinny)

Ingredients

• 1 pound dry kidney beans, washed
• 1 can diced tomatoes
• 1 onion, diced
• 1 bell pepper, diced
• 7 cups of vegetable stock
• 4 cloves of garlic, diced
• 1 Tablespoon Worcestershire
• 2½ teaspoons creole seasoning. I like Tony Chachere’s the best!
• 3 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 3 cups uncooked rice. Cooked according to package.

Instructions

1. Put all ingredients, except rice, into slow cooker.
2. Cook on low for 7-8 hours.
3. Add ½ cup a water at a time, as needed.
4. During the last two hours of cooking add extra veggies if you wish. I’ve added: eggplant, zucchini, carrots, squash, mushrooms. Anything that’s at it limit of expired produce gets thrown in
5. Serve over hot, cooked rice. I love the way brown rice taste with the beans!