Slow Cooker Beans and Rice

So last week was my last permanent eyeliner application. I love it and I highly recommend it! (It’s still healing in the picture below/they don’t let me wear any other makeup while it’s healing…)

My boyfriend was kind enough to drive me to and from my eyeliner appointment (they drug you up a little so you don’t move your eyelids while they are tattooing you), so I wanted to have dinner ready when we got home so he didn’t have to deal with cooking.

So slow cooker beans and rice were my choice for this night’s dinner!

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I came across this recipe on Pinterest (I get A LOT of recipes/ideas from Pinterest). I stuck to the recipe for the most part, but here is what I used:

3 Hot Italian Sausage Links (cooked in a cast iron skillet and sliced beforehand)

1 can black beans (drained and rinsed)

1 can pinto beans (drained and rinsed)

1 can diced tomatoes (I used one with garlic and onions in it)

1 can rotel

2 cups low sodium chicken broth

1 tsp cumin, 1/2 tsp garlic powder, and a pinch of cayenne pepper

I followed the recipe’s directions, mostly. I put all of the ingredients listed above in the slow cooker, and cooked on high for 2 hours. My slow cooker switches to warm after the timer is down, it is a wonderful feature.

The biggest thing I did different was cook the rice separately. The slow cooker goods had a lot of liquid in it, which absorbed nicely into the rice. This recipe produces a lot of leftovers, which almost tasted better with some more freshly cooked rice.

*This post originally showed up on my Tumblr blog from 04/2014*


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