CROCK POT RED BEANS (AND RICE)
I'm not sure if this is "traditional" Red Beans and Rice but it sure is good! I cook the rice separately and let my family choose how they eat it. My mom has yet to eat this with rice!
Provided by rickoholic83
Categories Pork
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, peppers and onion; set aside. Drain and rinse all beans.
- Place olive oil, garlic, peppers and onion in the bottom of a crock pot.
- Add black beans, red beans, sausage, hot links and seasonings.
- To finish, add the chicken stock and stir thoroughly.
- Cook on HIGH for at least 4 hours.
Nutrition Facts : Calories 874.3, Fat 30.6, SaturatedFat 6, Cholesterol 182.8, Sodium 836.8, Carbohydrate 98.9, Fiber 30.4, Sugar 4.1, Protein 53.7
SLOW COOKER RED BEANS AND RICE
Provided by Claire Robinson
Time 20h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy!
Nutrition Facts : Calories 270 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 20 milligrams, Sodium 428 milligrams, Carbohydrate 40 grams, Fiber 16 grams, Protein 20 grams, Sugar 3 grams
SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
CROCK POT RED BEANS AND RICE
this is modified from "the gourmet slow cooker" by Lynn Alley. Fabulous recipe and wanted to share because I know how hard it is to find good slow cooker recipes.
Provided by Melissa LeRay
Categories Stew
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and sort through beans. Soak overnight in water to cover. Put beans in crock pot then cover with water.
- Add all remaining ingredients (except rice) to slow cooker and cook 6-8 hours until beans are very tender and pork chop is falling apart.
- Remove and discard the pork chop bone and break up any large chunks of meat (if not using bacon). Remove and discard bay leaves, oregano and thyme.
- Divide rice among shallow bowls, spoon beans and rice over rice and serve immediately. Enjoy!
Nutrition Facts : Calories 549.4, Fat 22.7, SaturatedFat 7.9, Cholesterol 44.9, Sodium 980, Carbohydrate 62.7, Fiber 1.7, Sugar 2.3, Protein 22.4
SLOW COOKER RED BEANS AND RICE
This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)
Provided by Sarah DiGregorio
Categories dinner, beans, sausages, main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
- Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
- If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
- Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE
This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
Provided by Melissa S.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
- Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 61.5 g, Cholesterol 49.9 mg, Fat 22.3 g, Fiber 15.2 g, Protein 27.2 g, SaturatedFat 7.5 g, Sodium 615.1 mg, Sugar 2.5 g
VEGAN SLOW COOKER RED BEANS AND RICE
This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.
Provided by Sarah DiGregorio
Time 7h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
- If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
- Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
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