Prep Ahead
Red Beans and Rice
Italian Salad
Ingredients
- ½ (16-oz) pkg dried red kidney beans
- ½ (12-oz) pkg smoked andouille chicken sausage, thinly sliced
- ½ onion, chopped
- ½ green bell pepper, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1½ tsp Creole seasoning
- 2 cups low-sodium chicken broth
- 1½ cups water
- ¾ cup 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 3- to 4-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
- ½ (10-oz) pkg Italian-style salad mix
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toss salad greens and vinaigrette in a bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
