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.
SLOW COOKER COCONUT RED BEANS AND RICE
This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot.
Provided by mandabears
Categories Caribbean
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Use a 4 quart slow cooker.
- Sort beans and soak overnight in water to cover.
- In the morning drain the water and dump the beans in a large pot of fresh water.
- Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
- Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
- Add onion, garlic and red pepper flakes.
- Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
- Stir in raw rice and kosher salt.
- Cover and cook on low for 8-10 hours or until beans are bite tender.
- Before eating, squeeze on a bit of lime juice.
- "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".
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
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.
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.
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
COCONUT RED BEANS AND RICE
From Sunset Magazine. A Costa Rican recipe. Says it's great with chicken. *Use Vegetarian broth or water for Vegetarian or Vegan.
Provided by Engrossed
Categories Long Grain Rice
Time 2h5m
Yield 7 1/2 cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Pick and debris from beans then rinse and drain them.
- In a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth.
- Bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes.
- Stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.).
- Discard chili. Add salt to taste.
Nutrition Facts : Calories 305.2, Fat 10.3, SaturatedFat 8.4, Sodium 412.3, Carbohydrate 45.3, Fiber 2.1, Sugar 4.7, Protein 8.4
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