Slow Cooker Red Beans And Rice Soup Recipes

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:

• Place pork hocks in 3- to 4-quart slow cooker. Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed.
• Cover and cook on low heat setting 8 to 9 hours.
• About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice. Cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
• Meanwhile, remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Return pork to cooker. Stir in Cajun seasoning and sausage. Increase heat setting to high. Cover and cook 15 minutes or until sausage is heated through.
• For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.

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:

• 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.