Crock Pot Red Beans (And Rice)

1. Chop garlic, peppers and onion; set aside. Drain and rinse all beans.

2. Place olive oil, garlic, peppers and onion in the bottom of a crock pot.

3. Add black beans, red beans, sausage, hot links and seasonings.

4. To finish, add the chicken stock and stir thoroughly.

5. Cook on HIGH for at least 4 hours.

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Nutrient	Quantity
Total fats	55.2214 g
Protein	453.0026 g
Carbohydrates	747.966 g
Energy	5243.0145 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.8854 g
Water	1425.6321 g
Aspartic acid	39.0554 g
Calcium, Ca	2579.7554 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0726 g
Lutein + zeaxanthin	362.6652 g
Fiber, total dietary	233.2314 g
Carotene, beta	496.469 g
Niacin	57.0458 mg
Hydroxyproline	0.8528 g
Vitamin A, RAE	241.5518 g
Arginine	16.6069 g
Riboflavin	4.6098 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.6103 g
Fatty acids, total saturated 20:1	0.1371 g
Glutamic acid	53.0857 g
Sodium, Na	3791.4348 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4647 g
Total lipid (fat)	55.2214 g
Manganese, Mn	13.4726 mg
Fructose	2.0746 g
Proline	14.5115 g
Fatty acids, total saturated 16:0	9.873 g
Fatty acids, total saturated 8:0	0.0047 g
Sucrose	1.5849 g
Choline, total	748.7051 mg
Sugars, total	27.677 g
Serine	17.607 g
Fatty acids, total saturated 10:0	0.0032 g
Fatty acids, total saturated 18:0	3.1259 g
Fatty acids, total saturated 20:4 undifferentiated	0.7256 g
Vitamin B-6	7.5582 mg
Selenium, Se	131.4421 g
Ash	62.3943 g
Fatty acids, total saturated 18:1 undifferentiated	14.35 g
Pantothenic acid	14.7379 mg
Phenylalanine	17.259 g
Beta-sitosterol	0.1969 mg
Copper, Cu	13.0351 mg
Betaine	0.5694 mg
Thiamin	9.4053 mg
Retinol	190.6955 g
Methionine	5.8442 g
Iron, Fe	95.2962 mg
Carbohydrate, by difference	747.966 g
Phosphorus, P	6170.1573 mg
Folate, total	4907.3909 g
Tocopherol, gamma	0.8915 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	50.8152 g
Alanine	15.6816 g
Cholesterol	581.2619 mg
Valine	17.4528 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.007 g
Fatty acids, total saturated 18:2 undifferentiated	13.2921 g
Glycine	14.5596 g
Carotene, alpha	51.6284 g
Glucose (dextrose)	3.163 g
Fatty acids, total saturated 14:0	0.3803 g
Zinc, Zn	55.3666 mg
Isoleucine	15.1604 g
Fatty acids, total saturated 12:0	0.0048 g
Fatty acids, total polyunsaturated	17.291 g
Fatty acids, total saturated 14:1	0.0506 g
Leucine	26.9841 g
Tocotrienol, alpha	0.5113 mg
Vitamin A, IU	1794.3802 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	4907.3909 g
Tryptophan	3.7322 g
Vitamin C, total ascorbic acid	68.294 mg
Phytosterols	30.1198 mg
Galactose	0.0069 g
Fatty acids, total polyunsaturated 18:1 c	0.0298 g
Fatty acids, total saturated 6:0	0.0006 g
Campesterol	0.1312 mg
Tyrosine	10.0157 g
Vitamin B-12	10.43 g
Vitamin K (phylloquinone)	45.246 g
Fatty acids, total saturated	13.5874 g
Histidine	9.4524 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0454 g
Fatty acids, total monounsaturated	16.0265 g
Threonine	14.2983 g
Folate, food	4907.3909 g
Fatty acids, total polyunsaturated 17:0	0.1043 g
Cryptoxanthin, beta	166.2062 g
Vitamin E (alpha-tocopherol)	4.9248 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Fatty acids, total trans	1.5876 g
Magnesium, Mg	2114.3266 mg
Lysine	24.7467 g
Potassium, K	20138.0303 mg
Cystine	3.8003 g
Fluoride, F	3.3332 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	6 tablespoons	75.99	16.8606	0.255
Extra virgin olive oil	2 tablespoons	403.4676	0	2.2667
black pepper	2 teaspoons	11.546	2.9417	0.15
cayenne pepper	1 teaspoon	5.724	1.0193	0.3109
chicken stock	2 cups	172.8	16.944	5.76
red onion	1	64	14.944	0.16
black bean	2 cans	1983.6282	362.7538	8.2603
creole seasoning	3 teaspoons	403.4676	0	2.2667
serrano pepper	3	2.1	0.4397	0.0289
red kidney bean	2 cans	1820.6897	329.931	1.3793
turkey sausage	1	703.069	2.1319	36.6503
louisiana hot link sausage	1 lb	403.4676	0	2.2667