My mother recently got me a slow cooker at the church yard sale for $3. $3 seems to be the price for us when it comes to used kitchenwares- our air popper and toaster oven were both $3 as well, though admittedly from the thrift store! After a few goes with it, there doesn't seem to be anything wrong with it, so I have been a happy user of it recently.
Green peppers were recently on sale at Aldi and I remember my sister in law mentioned making crockpot red beans and rice, so I decided to give it a go. I utilized a couple different recipes, specifically using Dianne's Dishes, Fat Free Vegan, and Little Magnolia Kitchen for inspiration.
The end product was delicious. We served it with some extra Tabasco and I think some people might find some extra salt tasty, but it was awesome, and unsurprisingly even better the day(s) after!
1 lb dried red beans
4 1/2 C water
1 green pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
6 cloves garlic, minced (I used roasted!)
2 T Cajun seasoning
1 t liquid smoke
2 t Better than Bouillon No Beef Base
1 T Tabasco
Sort through beans. Combine 4 cups of water and red beans in crockpot and cook on high for 4 to 5 hours until the beans are tender (mine were plenty tender at 4). Add the seasonings, vegetables, and 1/2 cup of water. Cook on high for another 1 to 2 hours (mine was plenty finished at 1 hour). Add more water if desired and season with salt and pepper to your liking.