1 1/4 cups dry red beans or dry red kidney beans 1 cup chopped onion (large)
3/4 cup sliced celery (1 1/2 stalks)
2 cloves garlic, minced
1/2 of a vegetable bouillon cube
1 teaspoon dried basil, crushed 1 bay leaf
1 1/4 cups water
1 1/4 cups uncooked regular brown rice
1 14 1/2-oz can stewed tomatoes, undrained
1 4-oz can diced green chile peppers, drained
few dashes of bottled hot pepper sauce
- 1. Rinse beans. In a large saucepan add enough water to cover beans by 2 inches. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in cold water in saucepan. Cover and let soak in a cool place overnight). Drain and rinse beans.
- In a 3 1/2 to 4-quart slow cooker combine drained beans, onion, celery, garlic, bouillon cube, basil and bay leaf. Pour the 1 1/4 cups water over all.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 to 5 hours. 4. Cook brown rice according to package directions; keep warm. Remove and discard bay leaf.
If using low-heat setting, turn to high-heat setting. Stir undrained tomatoes, drained chile peppers, and hot pepper sauce into cooked beans. Cover and cook for 30 minutes more. Serve bean mixture over rice.