Slow-Cooker Beef and Red Beans
With cayenne for a bit of kick and imitation bacon bits for smoky flavor, this hearty combination of ground beef, red beans, brown rice, and vegetables is sure to be a family-pleaser.
Recipe information
Yield
Serves 6; 1 cup beef mixture and 1/2 cup rice per serving
Ingredients
Preparation
Step 1
In a large skillet, cook the beef over medium-high heat for 7 to 8 minutes, or until browned on the outside and no longer pink in the center, stirring frequently to turn and break up the beef. Using a slotted spoon, transfer the beef to a 3 1/2- or 4-quart slow cooker.
Step 2
Stir in the broth, beans, tomatoes with liquid, 1 cup water, the celery, onion, bell pepper, bacon bits, thyme, garlic, pepper, and cayenne. Cook, covered, on high for 3 to 4 hours or on low for 7 to 8 hours.
Step 3
Prepare the rice using the remaining 1 2/3 cups water (this may differ from the package directions) and the seasoning blend, omitting the salt and margarine. Serve topped with the beef mixture.
Cook’s Tip
Step 4
If you prefer to cook the rice in the slow cooker, stir it in 30 minutes before the end of the cooking time (on high or low setting). If using this method, be sure to add the 1 2/3 cups water and the seasoning blend to the slow cooker when you add the beef, beans, and vegetables. You’ll save on washing an extra pan, but the presentation won’t be quite as attractive.
Nutrition information
Step 5
(Per serving)
Step 6
Calories: 275
Step 7
Total fat: 5.5g
Step 8
Saturated: 1.5g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 2.0g
Step 12
Cholesterol: 42mg
Step 13
Sodium: 156mg
Step 14
Carbohydrates: 33g
Step 15
Fiber: 5g
Step 16
Sugars: 3g
Step 17
Protein: 24g
Step 18
Calcium: 65mg
Step 19
Potassium: 596mg
Dietary Exchanges
Step 20
2 starch
Step 21
1 vegetable
Step 22
2 1/2 lean meat
