EASY SLOW COOKER RED BEANS AND RICE

Ingredients

3 1/2 cups dry red beans (1 1/2 lbs),
rinsed and drained

5 cups water
2 (4 oz) cans sliced mushrooms, drained
6 cloves garlic, minced
2 tbsp Creole seasoning
1 (14 1/2 oz) can diced tomatoes with basil,
garlic, and oregano

2 cups instant brown rice
2 medium size bell peppers, cut in strips

Directions

1. Place beans in a large saucepan.
Add enough water to cover beans by 2 inches.
Bring to boil and reduce heat.
Simmer uncovered for 10 minutes.
Remove from heat. Cover and let stand for 1 hour.
Drain and rinse beans.

2. In a 5 quart slow cooker, combine beans, 5 cups water, onion,
mushrooms, garlic and Creole seasoning.

3. Cover and cook on LOW 11 to 13 hours or HIGH 5 1/2 to 6 1/2 hours.

4. If using LOW setting, turn to HIGH setting and stir in undrained tomatoes, uncooked rice and bell peppers. Cover and cook for 30 minutes more.
If desired, pass bottled hot sauce.

Yield: 4 to 5 Servings