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Skinny Slow Cooker Red Beans and Rice Recipe

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This recipe for Skinny Slow Cooker Red Beans and Rice is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•1 tablespoon olive oil
•1 cup diced yellow onion
•3/4 chopped red bell pepper
•1 stalk celery, diced
•2 cloves garlic, minced
•Kosher or sea salt to taste
•1/4 teaspoon cayenne pepper
•1/2 teaspoon freshly ground black pepper
•2 teaspoons freshly snipped thyme
•1 bay leaf
•2(15 ounce) cans dark red kidney beans
•3 cups chicken broth (low sodium, fat free)
•
•SAUSAGE INGREDIENTS:
•1 lb lean ground turkey or chicken, 93% works well
•1/2 teaspoon garlic powder
•1/2 teaspoon ground black pepper
•1 teaspoon dried sage
•1/2 teaspoon red pepper flakes
•1/4 teaspoon cayenne pepper
•1 teaspoon dried oregano
•
•2 cups uncooked long grain brown rice
Directions:
Directions:
SAUSAGE DIRECTIONS:
Place all the above sausage ingredients into a large mixing bowl and mix thoroughly until well blended. Make into small meatballs, about 1/2". Refrigerate while veggies are cooking.

In a large skillet, heat olive oil to medium-low, add onions, bell pepper and celery, sauté until tender, about 4 minutes. Add garlic and sauté one additional minute. Add sautéed onion, bell pepper, celery, garlic and remaining ingredients to the slow cooker, stir to combine. Add sausage and stir gently, cover and cook on low 6-8 hours. Recommend 4-6 quart slow cooker.

Cook rice according to the directions on package.

Remove the bay leaf and serve beans over a bed of brown rice.
Personal Notes:
Personal Notes:
Minimum Slow Cooker Size: 5 quarts

Serving Size: 1 cup | Calories: 170 | Previous Points: 3 | Points Plus: 4 | Total Fat: 3 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 20 mg | Sodium: 150 mg | Carbohydrates: 22 g | Dietary fiber: 16 g | Sugars: 1 g | Protein: 18 g

 

 

 

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