From Pam Johnson
Red Beans and Rice
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1 C. chopped onion
1 C. chopped celery
1/2 C. chopped green pepper
1/2 C. chopped red pepper
2 - 15 oz. cans drained red beans
2 - 15 oz. cans drained white beans
2 C. water
2 chicken bouillon cubes
1 T. Worcestershire sauce
1/4 tsp. red pepper (or more if you like it)
dash (or more) Tabasco sauce
Combine all ingredients in slow cooker. Cover and cook on low (or high
depending on your cooker's temperament) 6-8 hours. Do not boil. Serve over
rice with cornbread on the side. Oh, here is a rice recipe to do in your
crockpot. I double the rice, to serve this dish. And have 2 -9x13 pans of
cornbread set on time-bake to be done about when we get home from church (so
it's nice and hot to eat with butter and honey on it). With some kind of
large salad, it is plenty of food for 2 large families.