Slow Cooker Red Beans And Rice Soup Recipes

Steps:

• Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

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.

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.

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!

Steps:

• Brown beef and onion, set aside.
• Mix together bacon, oil, catsup, Worcestershire Sauce, vinegar, mustard, salt and brown sugar.
• Add to beef.
• Stir in b eans.
• Pour mixture into a slow cooker.
• Heat on high for 1 hour.

Steps:

• Combine water, sausage, kidney beans, onion, celery, chicken bouillon, Cajun seasoning, garlic salt, and thyme in a slow cooker.
• Cook on High for 4 hours. Add rice and cook until rice is tender, about 1 hour more.

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.

Steps:

• Coat a large nonstick skillet with cooking spray, heat over medium high heat. Add onion and garlic to skillet and saute until slightly softened, about 2 to 3 minutes.
• Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3 to 4 quart slow cooker, add sauteed vegetables. Cover and cook on low setting for 3 1/2 hours. Stir in cilantro and scallions just before serving.