Ingredients
Scale
- 2 15 oz cans red kidney beans, drained and rinsed
- 1 14 oz can fire-roasted diced tomatoes, optional
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 2 – 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper, optional
- 1 tsp salt, adjust to taste
- ½ tsp black pepper
- 1 cup chicken broth
- 1 tbsp olive oil or butter
- cooked white rice for serving
- optional toppings: green onions, hot sauce, shredded cheese
Instructions
- Combine all ingredients except rice and toppings in a 4-6 quart slow cooker and mix well.
- Cover and cook on low for 5-6 hours or high for 2-3 hours until vegetables are soft.
- Mash a cup of the beans in the cooker to thicken the mixture before serving.
- Taste and adjust seasoning if necessary.
- Serve the mixture over rice and add any desired toppings.
Notes
For extra flavor, add fire-roasted diced tomatoes.
Adjust the cayenne pepper to control the heat level.
Top with fresh green onions or shredded cheese for added taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 5mg