CROCKPOT WEDNESDAY

Crockpots have come a long way since I bought my first one many moons ago. At that time you could not remove the liner and they were very heavy and hard to clean. Today they come in all sizes and shapes and the insides can be removed for easy cleaning. There is also a new product in the aluminum foil section of most groceries that make it a real snap to clean up. It is a heavy-duty plastic liner made to fit 3-6 1/2 quart oval and round electric slow cookers.Fit the liner in before adding the ingredients; then discard the liner and the mess when your meal is done! I love fixing beans in my crockpot. They are inexpensive and convenient. The long, slow cooking time melds the separate ingredients into one delicious dish. Today's recipe can also be cooked on low for 8 hours. Prepare the rice the last 20 minutes of cooking time for the bean mixture.

SLOW COOKER RED BEANS AND RICE

3 c. water

1 c. dried red kidney beans

1 c. chopped onion

1 c. chopped green bell pepper

3/4 c. chopped celery

1 tsp. paprika

1 tsp. dried thyme

3/4 tsp. ground red pepper

1/2 tsp. black pepper

1/2 (14 oz.) pkg. turkey, pork, and beef smoked sausage, sliced (I will probably use all turkey)

1 bay leaf

5 garlic cloves, minced

1/2 tsp. salt (I omit)

3 c. hot cooked long-grain rice (I will try this with brown rice)

1/4 c. chopped green onions

Place first 12 ingredients in a 2 quart electric slow cooker. Cover and cook on HIGH for 5 hours.

Discard bay leaf, stir in salt. Serve over rice; sprinkle with green onions.

YIELD: 4 servings