Crescent City Red Beans Rice Crockpot Recipe 455 Food

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.

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

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!

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.

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!

EASY RED BEANS AND RICE FOR SLOW COOKER

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.

RED BEANS AND RICE (CROCK POT)

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.

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

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.

SOUTHWEST BLACK BEAN AND RICE (CROCK-POT)

Steps:

• Rinse and sort beans. Mix beans, rice, onion, jalapenos, and water into crock-pot. Cook on low for 8.5 hours.
• Add lime juice, cilantro, tomatoes, corn, and cheese. At this time also add 1/3 cup of desired cajun seasoning (Tony's, Emeril's, Luzianne, etc.). I use Lusianne, because it has less sodium. Continue cooking for another 30 minutes.
• Serve warm by itself or, wrapped in a flour tortilla like a burrito, or serve with tortilla chips like a dip.
• Add a dab of sour cream and/or guacamole for color, texture, and taste.