Best Red Beans Crock Pot Food

MEXICAN RED BEANS (CROCK POT)

Steps:

• Sort beans and wash under running water.
• Place beans in a large pan and bring to a boil.
• Boil 10 minutes, drain.
• Place the precooked beans in a crock pot adding water and remaining ingredients.
• Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
• During cooking add additional hot water if needed.

CROCK POT RED BEANS AND RICE RECIPE

Steps:

• Rinse and drain the beans.
• Add everything but the rice to the crock pot.
• Cover and cook on low for 8-10 hours.
• Serve with a spoonful of rice in each bowl.

THE BEST SLOW COOKER BAKED BEANS (DAD'S RECIPE)

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
• Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
• Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
• Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
• Cook on Low for 8 to 10 hours.

COOKING DRIED BEANS - CROCK POT

Steps:

• Rinse beans.
• Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
• Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
• Drain and rinse beans. Return to crock pot and cover with fresh water as above.
• Cook on low for 8 hours.
• When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
• These freeze beautifully.

CRESCENT CITY RED BEANS & RICE (CROCK-POT)

Steps:

• These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
• SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
• A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
• PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
• COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
• QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
• COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
• ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
• ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
• NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
• RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
• COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
• SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
• SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
• ENJOY!
• EDIT - December 2016 - I'd like to address the review comments regarding mashing your beans to thicken them. The reason I don't do that is because I don't want to lose any of my beans, though I do that if I make a double batch. These freeze so well (without rice). Also, for re-heating, I put beans in a pot on the stove (medium/low) and add small amounts of water to thin them out a bit. They are much better juicy! The beans are very forgiving but they do need that added moisture when being re-heated. And I'd also like to say I am so humbled by all the comments - a BIG thank you to everyone who has reviewed these humble red beans!

SLOW COOKER RED BEANS AND RICE

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 RED BEANS AND RICE

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.

BEST RED BEANS (CROCK POT)

Steps:

• 1. Rinse beans and double check for pebbles or dirt. Some companies miss a few and they are in the bag. Rinse them well.
• 2. Place Pintos in a large crock pot. Cover with water upto an inch below the lid well on the pot.
• 3. Add the Knorr cubes and boulion. (add optional ham hock now)
• 4. Set Crock Pot for 10 hours on high (will be ready to eat in 8 hours but this gives you time to get home). Go to work or enjoy your day it will be done for a nice dinner side!

NEW ENGLAND BAKED KIDNEY BEANS IN THE CROCK POT

Steps:

• Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
• Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
• Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
• Note:.
• If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE

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.

CROCK POT TASTY BEANS

Steps:

• Cook the bacon until crisp.
• Drain saving 2 tablespoons of pan drippings.
• Sauté the onions in the drippings until tender.
• Add in the brown sugar,vinegar, salt, mustard and garlic powder.
• Simmer uncovered for 15 minutes or until the onions are brown.
• Combine the beans in the crock pot.
• Add the onions mix and bacon; stir well.
• Cover and cook on low for 6-8 hours or until the beans are tender.
• Enjoy!

24 WAYS TO MAKE SLOW COOKER BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bean dish in 30 minutes or less!