Slow-Cooker Red Beans

Ready in 1 hour
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Slow-Cooker Red Beans"

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Ingredients

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1/8 ts Black pepper
4 c Cold water
1 Onion; quartered
4 cloves Garlic; halved
1/8 ts cloves, ground; or 1 bay leaf
1 c Dried kidney beans
1/2 ts Salt

Original recipe makes 6

Servings  

Preparation

MAKES 6 SERVINGS. VEGAN Pair these with Polenta Squares (see separate recipe). Because the beans cook all day in the slow-cooker, there is no need to soak them overnight. If youre particularly sensitive to their indigestible sugars, however, soak them the night before. In morning, put all ingredients except salt and pepper in slow-cooker. Turn cooker on lowest setting, cover and let cook until dinnertime. (If you are rushed in the morning, premix everything except the water the night before and store in the refrigerator until morning.) At serving time, use slotted spoon to remove and discard onion and garlic cloves. Makes 6 servings. PER 1/2-CUP SERVING: 112 CAL.; 8G PROT.; 0 TOTAL FAT (0 SAT. FAT); 21G CARB.; 0 CHOL.; 198MG SOD.; 2G FIBER By Kathleen on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 58

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