What You Need:
2 (15 oz.) cans chili beans in gravy
1 (15 oz.) can butter beans, drained well
1 (15 oz.) can black beans, drained well
1 C onion, chopped
3/4 C green pepper, chopped
3/4 C sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 (18 oz.) bottle regular barbecue sauce
1 C vegetable broth
1 C instant brown rice, uncooked
How to Make It:
Stir all three types of beans together in the crock pot.
Add the onion and all three types of peppers, stirring to combine.
Pour the barbecue sauce and broth into the crock pot and stir until blended.
Cover and cook on low for 6 hours.
Turn the heat setting to high.
Stir in the rice, recover and cook for 30 minutes or until the rice is tender.
Makes 6 servings
This is a great side dish to serve with hamburgers. Beans and rice contain lots of fiber and protein making this a healthy dish to boot. Store any leftovers in an airtight container in the fridge for up to 3 days. Use the leftovers in enchiladas or chimichangas.
Preparation Time: approximately 15 minutes
Cooking Time: approximately 6 hours 30 minutes
Total Time: approximately 6 hours 45 minutes
Nutritional Information: (approximate values per serving)
Calories 385; Fat 3g; Saturated Fat 0g; Carbohydrates 68g; Fiber 17g; Protein 19g;
