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Crockpot Beans and Rice
Nb persons: 5
Yield:
Preparation time:
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Source: crockpot365.blogspot.com
| 1 can | black beans |
| 1 can | pinto beans |
| 1 cup | rice, (we were low on brown rice, so I needed to use a bit of arborrio to round out the cup) --1 can (14.5 oz) of diced tomatoes |
| 1 T | olive oil |
| 1/2 t | kosher salt |
| 1 t | Italian seasoning |
| 1/2 T | dried onion flakes |
--put the 1 tablespoon of olive oil into the bottom of your crockpot, and add the rice. Swirl the rice around in the olive oil, until it is coated nicely.
--drain and rinse the beans, and add them
--drain the tomatoes, but reserve the liquid in a measuring cup. I got a little under a cup of tomato juice. Add the tomatoes.
--add water to the measuring cup with tomato juice. You need 2 cups of liquid.
--add seasonings stir well, and cover.
Cook on low for about 6 hours, or on high for 3-4. My beans and rice cooked in an oval 6qt Smart Pot for 3.5 hours. It is done when the rice is tender. Brown rice or wild rice will take longer to cook than white rice--- I was surprised at how quickly it cooked. Our dinner was ready at 3:30. oops.
Variation: 2 cups rice, 1 can black beans, 1 can kidney beans, 1 large carrot, 1 large broccoli head chopped, 2 tbsps olive oil, 2 tbsps italian seasoning, 1 tbsp dried onion flakes, and 3.5-4 cups low sodium vegetable broth. Cook for 5.5-6 hrs (5.5 might help with no burning the outer edges)
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