Crescent City Red Beans Rice Crock Pot Food

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CRESCENT CITY RED BEANS & RICE (CROCKPOT) RECIPE - (4.5/5)



Crescent City Red Beans & Rice (Crockpot) Recipe - (4.5/5) image

Provided by á-25037

Number Of Ingredients 15

1 pound dried kidney beans (I prefer the pink ones to the dark red ones)
1 ham hock (Optional, substitute bacon or ham)
1 teaspoon black pepper, freshly ground
1 tablespoon chicken stock granules
4 garlic cloves, chopped
1 teaspoon garlic salt
1 to 2 teaspoons cajun seasoning (Tony Chachere's, Zatarain's)
3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1/4 cup butter
Tabasco sauce to taste
1 to 2 tablespoons salt, according to your taste
Rice, enough for 8 servings
2 pounds smoked sausage

Steps:

  • The night before you want to eat, 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, drain beans in a colander and rinse well. For a quicker soak, fill a large pot with the beans and cover with water. Bring to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step. Place into crockpot the beans, ham hock, black pepper, chicken stock granules, chopped garlic, garlic salt, cajun seasoning, and bay leaves. Note: Save adding salt until the end of cook time. Cover beans with hot water (can be boiled on stove or from the tap) 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. Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir. 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, cook 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. When beans are fully cooked, remove bay leaves (if you can find them all), add butter and stir. Mash beans in the crock pot with a potato masher until they reach desired thickness. Add salt to taste. It may not take much for you. Also add a bit more fresh ground pepper. 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. Add sausages to crock pot and stir. Put rice in bowls and top with red beans.

CRESCENT CITY RED BEANS & RICE (CROCK-POT) RECIPE - (4.5/5)



Crescent City Red Beans & Rice (Crock-Pot) Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 18

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 -3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 -2 tablespoon salt, according to your taste
1 -2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Steps:

  • 1 These directions are long because I am covering the method quite thoroughly for new-comers. (-;. 2 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. 3 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. 4 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. 5 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. 6 QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir. 7 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. 8 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. 9 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. 10 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. 11 RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl. 12 COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices. 13 SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do. 14 SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea. 15 ENJOY!

RED BEANS AND RICE (CROCK POT)



Red Beans and Rice (Crock Pot) image

Make and share this Red Beans and Rice (Crock Pot) recipe from Food.com.

Provided by janem123

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb dried red beans
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14 1/2 ounce) cans beef broth
2 cups water
1 lb smoked ham or 1 lb smoked turkey ham, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon hot pepper sauce
3 -4 cups cooked rice

Steps:

  • Soak beans in water to cover overnight, drain, and rinse OR in a large pot, cover beans with 3 times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat, cover, and let stand for 1 hour. Discard water.
  • Combine all ingredients except rice in crock. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  • serve over hot cooked rice.

Nutrition Facts : Calories 320.9, Fat 9.8, SaturatedFat 3.2, Cholesterol 52.1, Sodium 2233.9, Carbohydrate 34, Fiber 1.1, Sugar 1.3, Protein 25

EASY RED BEANS AND RICE FOR SLOW COOKER



Easy Red Beans and Rice for Slow Cooker image

This red beans and rice recipe is about as easy as it gets, tastes great, and works well in a slow cooker! You can easily substitute ingredients to your liking. Use water instead of chicken broth, a can of Rotel tomatoes, bell pepper and celery, or even some other types of beans and spices.

Provided by David Harris

Categories     One Dish Meal

Time 4h10m

Yield 12 , 12 serving(s)

Number Of Ingredients 12

1 -2 lb smoked sausage
3 (15 ounce) cans light kidney beans, drained and rinsed
3 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (16 ounce) can chicken broth
1 cup onion, diced
1 garlic clove, minced
2 teaspoons cajun seasoning (or use other spices)
1/4 teaspoon thyme
2 bay leaves
1/4 teaspoon basil
cayenne pepper
salt & pepper

Steps:

  • Put beans and chicken broth in slow cooker on high.
  • Cut sausage into medallions, and cook in a large frying pan until lightly crispy on outside.
  • Add onion and garlic to the pan and saute in the sausage grease.
  • Put the contents of the frying pan and the remaining spices in the slow cooker. Add water until the level rises above the beans.
  • Once the slow cooker starts a light simmer, you can continue to cook it on high for 3-4 hours, or low for 6-8 hours.
  • Serve with white or brown rice.

Nutrition Facts : Calories 353, Fat 12.1, SaturatedFat 3.8, Cholesterol 23.1, Sodium 755.5, Carbohydrate 41.2, Fiber 13.7, Sugar 3.4, Protein 20.3

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