Slow-cooker red beans

Yield: 6 servings

Measure Ingredient
1 cup Dried kidney beans
4 cups Cold water
⅛ teaspoon Ground cloves or 1 bay leaf
1 \N Onion; quartered
4 \N Garlic cloves; halved
½ teaspoon Salt
⅛ teaspoon Black pepper


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 you're 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 ½-CUP SERVING: 112 CAL.; 8G PROT.; 0 TOTAL FAT (0 SAT. FAT); 21G CARB.; 0 CHOL.; 198MG SOD.; 2G FIBER Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 15, 1999.

Recipe by: Vegetarian Times Magazine, April 1997, page 58 Converted by MM_Buster v2.0l.

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