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Browse All Recipes

Red Beans over Spanish Rice

Date added: December 18, 2007

  • Servings: 8 change
  • Calories per serving: 242
  • Prep time: 25
  • Cook time: 10

Ingredients

  • 2 cup kidney beans ro red beans dry
  • 5 cup water, tap
  • 1 cooking spray, 1/3 sec spray
  • 2 1/2 cup onion, white, fresh, chpd
  • 6 garlic cloves minced
  • 6 1/2 ounce-weight dish, rice pilaf, spanish, dry mix
  • 2 limes cut into wedges

Recipe Method

1. Rinse beans. In a large saucepan combine the 5 cups water and beans. Bring to a boil; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or in a saucepan combine the 5 ups water and dry beans. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse the beans.

2. Lightly coat a 3 1/2 or 4-quart slow cooker with nonstick cooking spray. In the cooker, combine drained beans, the water, onions, garlic and cumin.

3. Cover and cook on low-heat setting for 10 to 11 hours or on high for 5 to 5 1/2 hours.

4. Prepare rice mix according to package directions. Using a slotted spoon, remove beans from slow cooker. Serve beans over rice. If desired, spoon some of the cooking liquid over beans; squeeze lime wedges over top.

Nutritional Facts

Per serving% Daily Value*
Calories 24212%
Fat 0g0%
Cholesterol 0mg0%
Sodium 333mg 14%
Carbohydrates 49g12%

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