Slow Cooker

Shelley's Crockpot Red Beans and Rice is for Dinner.

Shelley's Crockpot Red Beans and Rice takes 20 minutes to prepare.

Shelley's Crockpot Red Beans and Rice takes 480 minutes to cook.

Shelley's Crockpot Red Beans and Rice makes 8 servings.

The ingredients for Shelley's Crockpot Red Beans and Rice are:

1 lb Turkey Polish Sausage
1 lb Dried Red Beans
2 cups cooked White Rice
1/2 cup Green Bell Pepper, chopped
1 cup White Onion, chopped
1 tsp Tabasco sauce
2 cloves Garlic, minced
2 tsp Baking Soda (optional)*
1 tbsp Canola Oil (optional)*

*both of these ingredients are factored into the accompanying nutritional information.

Here is how you make Shelley's Crockpot Red Beans and Rice:

Soak your red beans the night before you will put them in the Crockpot. Rise beans. Put them in Crockpot with just enough water to cover them. If you want to reduce the gas in the beans, you can add 1 to 2 tsps of baking soda to the water before pouring into pot. People watching their sodium may want to skip the soda, doing so reduces the sodium in this dish by about 400 mg per serving. Add cut up pepper and onion. Mix in Tabasco. Top with cut up turkey sausage. Put lid on pot and set to low. Cook for 8 hours. When done, make rice (adding 1 tbsp canola oil if you choose while cooking) and serve. This dish makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user SHELLBERTANN.

The nutritional information for Shelley's Crockpot Red Beans and Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 218.9

• Total Fat: 7.4 g
• Cholesterol: 35.0 mg
• Sodium: 1,135.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 5.0 g
• Protein: 12.6 g