Crockpot Beans & Rice

Ingredients:

--1 can of black beans
--1 can of red kidney beans
--2 cup of rice (I used Jasmine)
--1 can (14.5 oz) of diced tomatoes
--1 T olive oil
--1/2 t kosher salt
--1 t Italian seasoning
--1 tsp garlic powder
--tomato juice (I used V8)

Directions:

--put the 1 tablespoon of olive oil into the bottom of your crockpot, and add the rice. Swirl the rice around in the olive oil, until it is coated nicely.

--drain and rinse the beans, and add them

--drain the tomatoes, but reserve the liquid in a measuring cup. Add V8 juice to make 2 cups. Add the tomatoes.

--add 2 cups water.

--add seasonings stir well, and cover.

Cook on low for about 6 hours, or on high for 3-4.


Review:
I adapted the recipe from http://crockpot365.blogspot.com/2008/06/crockpot-beans-and-rice-recipe.html. We don't like pinto beans put love kidney beans so I made a substitution. I also doubled the rice, which means I had to double the liquid too. I used some V8 tomato juice instead of all water. I also had no onion powder on hand so I used garlic.