Crock Pot Red Beans And Rice With Ham 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.

CROCK POT RED BEANS AND RICE WITH HAM

Steps:

• Sort the beans, discarding damaged beans and any small stones you might find. Rinse them, put them in a large bowl, and cover with about 2 quarts of water. Let stand at room temperature for 6 to 8 hours, or overnight.
• In the morning, drain the beans and transfer them to the crockpot.
• Peel the onion and chop it coarsely.
• Slice the bell pepper lengthwise and remove the seeds and ribs. Chop the pepper.
• Dice the celery.
• Heat the vegetable oil in a skillet over medium heat. Add the onion, bell pepper, and celery and cook for about 5 to 7 minutes, or until the onion is translucent.
• Add the cooked vegetables to the beans along with the ham bone, minced garlic, and 1 1/2 quarts water. Cover and cook on high for 1 hour.
• Turn heat to low and cook, covered, for about 4 to 7 hours, or until the beans are tender.
• If desired, in a heavy skillet over medium heat, brown about 1 cup of sliced or diced spicy smoked sausage (such as andouille). Add it to the beans about an hour before they're ready.
• Remove ham bone and mash some of the beans against the side of the pot to thicken the remaining liquids. Remove the meat from bone; dice it and return it to the pot of beans.
• Meanwhile, cook the rice as directed on the package.
• Season the beans with salt and pepper, to taste.
• Spoon the beans and some liquid over servings of rice and sprinkle with chopped green onions.

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.

RED BEANS AND RICE WITH HAM AND CHORIZO

Steps:

• remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
• before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
• serve over rice or makes great burritos.

SLOW COOKER RED BEANS AND RICE

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.

CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS

Steps:

• Cover the beans with water 2" above beans.
• Let stand overnight.
• Drain just before using.
• Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
• Cover and bring to a boil over high heat.
• Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
• Remove ham hocks from pan and set aside.
• Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
• Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
• *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
• Add the ham hocks and cook and stir 10 minutes more.
• Serve immediately over hot, white rice.