Slow Cooker Red Beans and Rice



1 onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 pound dried red kidney beans
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cayenne
½ teaspoon onion powder
½ teaspoon paprika
6 cups broth or water
5 cups cooked rice


Soak beans overnight in a bowl of water. Drain and rinse. Add all ingredients (except rice) to the slow cooker. Cook for 6 hours on high heat or 10 hours on low heat. Serve with ½ cup cooked rice per serving. Makes 10 servings.