Prepare red bean recipe as directed; store in a covered container in the refrigerator for up to 24 hours. To reheat, transfer beans to Dutch oven. Cook over medium-low heat, stirring frequently, until heated through. To tote, transfer hot beans to a 3-1/2- to 5-1/2-quart slow cooker. Cover tightly. Place hot cooked rice in a tightly covered container. Transport in an insulated carrier or container. Serve within 1 hour. Or hold hot beans in a slow cooker on low-heat setting for up to 1 hour.
470 calories; fat 18g; cholesterol 41mg; saturated fat 7g; carbohydrates 53g; insoluble fiber 7g; protein 24g; vitamin a 48.6IU; vitamin c 3.5mg; sodium 908mg; calcium 60.6mg; iron 4.7mg.