Prep Ahead
Red Beans and Rice
Italian Salad
Ingredients
- 1 (16-oz) pkg dried red kidney beans
- 1 (12-oz) pkg smoked andouille chicken sausage, thinly sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cups chopped celery
- 4 cloves garlic, minced
- 1 Tbsp Creole seasoning
- 1 (32-oz) carton low-sodium chicken broth
- 3 cups water
- 1½ cups uncooked long-grain rice
Instructions
- Soak beans in water to cover overnight; drain and rinse.
- Bring beans and water to cover to a full rolling boil in a saucepan; boil 10 minutes. Drain and place in a 5- to 7-quart slow cooker. Add sausage, onion, bell pepper, celery, garlic, seasoning, broth, and water.
- Cover and cook on LOW 8 to 10 hours or until beans are tender.
- Meanwhile, cook rice according to package directions. Serve red beans over rice.
Side Dish Ingredients
- 1 (10-oz) pkg Italian-style salad mix
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss salad greens and vinaigrette in a bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
547
|
68
|
615
|
| Fat (g) | 9 | 6 | 15 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 87 | 4 | 91 |
| Fiber (g) | 20 | 1 | 21 |
| Sodium (mg) | 613 | 226 | 839 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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