Slow Spanish Beans and Rice

Today was the first time I have used my Crock Pot since I got it when I got married 2½ years ago.  People tell me how wonderful crock pots are, and it was not until today I understood why!

Slow Spanish Beans & Rice
1/2 Yellow Onion, chopped
1 Green Pepper, chopped
2 Cloves Garlic, minced
¼ Tomato Paste
2 tsp Chilli Powder
2 15.5oz cans Kidney Beans, drained & rinsed (I used 1 light red & 1 dark red)
1 14.5oz can Diced Tomatoes, with juices
1½ c water
1 Tbsp Soy Sauce
Sea Salt & Fresh Ground Pepper to taste
2c Cooked Brown Rice

Cook up onion, green pepper, and garlic in olive oil until soft (about 5 min)
Add cooked onions, peppers, & garlic to crock pot with all other ingredients minus the rice.  Cook on low for 6-8 hrs[we cooked it for about 6½ and it came out great].  Add the rice to the crock pot about 10 minutes before you are ready to eat.

To cook the rice we used a rice steamer.  I got this steamer from my mom to sell at a garage sale and decided to keep it for myself.  Used it a few times for veggies recently then read on a vegan blog about a rice steamer, and decided to give it a shot.  A rice steamer is a god send!  We could never get the rice to cook just the way we wanted it using the stove, but it always comes out great.  Invest in one, you wil not regret it!

Verdict: Loving it!  Tasted great on it's own, or with some tortilla chips.

I will be trying to use the slow cooker more often, especially since going back to work.  Not sure how I feel about leaving a crock pot on all day when no one is home, any thoughts on this reader?