Red beans and rice is a great, healthy, hearty meal that will keep you filled up, and the leftovers can be used in a number of ways. I often add turkey kielbasa to mine on occasion. I use the leftovers to make quesadillas.
If you’re in a hurry, Vigo offers wonderful bagged red beans and rice.
Recipe adapted from Skinny Ms.
1 tablespoon of oil
1 medium, chopped
1 stalk celery
2 cloves of garlic, chopped
1/2 tsp red pepper
2 cans of dark red kidney beans
3 cups of chicken broth
2 cups of long grain brown rice or quinoa
Add all ingredients to slow cooker. Cook for 6-8 hours on low. Stir frequently.