CROCK POT RED BEANS AND RICE RECIPE
Crock Pot Red Beans and Rice Recipe is a one pot meal full of flavor and budget friendly. This meal is so delicious with the sausage, beans and rice.
Provided by Eating on a Dime
Categories Main Course
Time 8h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 932 kcal, Carbohydrate 75 g, Protein 55 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 127 mg, Sodium 1848 mg, Fiber 12 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER RED BEANS & SAUSAGE
Being from Louisiana, my go-to comfort food is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. -Lisa Bowie, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.
Nutrition Facts : Calories 283 calories, Fat 14g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 1534mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 27g fiber), Protein 25g protein.
RED BEANS AND RICE WITH HOT SAUSAGE USING CROCK POT
Growing up in Louisiana and living in New Orleans ten years hooked me on red beans and rice. This is a recipe I've used for years but the first to enter online. It is a simple process I do on a Saturday or Sunday and freeze the leftovers for emergency comfort food. Seasoning is variable and estimated. I tend to not use much salt in my foods.
Provided by Epp3022
Categories One Dish Meal
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse red beans and remove any debris.
- Add 7 cups of water, bay leaves, seasoning and the red beans to the crock pot.
- Set crock pot to high setting.
- Let cook for 4-6 hours or until beans soften.
- Remove about 1/2 cup of beans and mash then return to crock pot.
- Cut tube sausage into about 1/8" slices.
- Brown slices in skillet then drain.
- Add sausage slices to red beans.
- Sauce with thicken over time and more so on reheating. If thicker consistency desired, mash more beans and return to crock pot. It will appear a bit thin at this point.
- Cook on low for another 2-3 hours.
- Serve over rice with French bread or similar.
- Add hot sauce, like Tobasco, as desired.
Nutrition Facts : Calories 728.8, Fat 31.4, SaturatedFat 10.2, Cholesterol 81.9, Sodium 882.5, Carbohydrate 69.7, Fiber 17.3, Sugar 2.5, Protein 42.8
CROCK POT RED BEANS AND RICE WITH ANDOUILLE SAUSAGE
Steps:
- Gather the ingredients.
- Put the dried beans in a bowl of cold water and swish them around to rinse. Discard floating beans.
- Drain the beans in a colander and pick them over, looking for any small stones or malformed beans.
- Put the beans in the crockery insert of a slow cooker .
- Add 1 1/2 quarts of water to the beans along with the celery, onion, garlic, bay leaves, and crushed red pepper flakes.
- Cover the slow cooker and cook the beans on low for about 6 to 7 hours, or until the beans are tender. Or cook them for about 3 1/2 to 5 hours on high.
- Heat the vegetable oil in a skillet over medium heat. Add the diced andouille sausage and cook, stirring, until the sausage is nicely browned.
- Add the sausage and bell pepper to the beans. Taste and add 2 to 3 teaspoons of kosher salt, or to taste.
- Cover and continue cooking on low for about 1 hour longer.
- Meanwhile, cook the rice in a rice cooker or on the stovetop following package directions.
- Mound the rice on a plate or in a bowl, ladle the beans over the rice, and serve with freshly baked bread or cornbread if desired.
Nutrition Facts : Calories 327 kcal, Carbohydrate 28 g, Cholesterol 35 mg, Fiber 4 g, Protein 13 g, SaturatedFat 5 g, Sodium 962 mg, Sugar 2 g, Fat 18 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
CROCK POT RED BEANS (AND RICE)
I'm not sure if this is "traditional" Red Beans and Rice but it sure is good! I cook the rice separately and let my family choose how they eat it. My mom has yet to eat this with rice!
Provided by rickoholic83
Categories Pork
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, peppers and onion; set aside. Drain and rinse all beans.
- Place olive oil, garlic, peppers and onion in the bottom of a crock pot.
- Add black beans, red beans, sausage, hot links and seasonings.
- To finish, add the chicken stock and stir thoroughly.
- Cook on HIGH for at least 4 hours.
Nutrition Facts : Calories 874.3, Fat 30.6, SaturatedFat 6, Cholesterol 182.8, Sodium 836.8, Carbohydrate 98.9, Fiber 30.4, Sugar 4.1, Protein 53.7
SLOW COOKER RED BEANS AND RICE
This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)
Provided by Sarah DiGregorio
Categories dinner, beans, sausages, main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 19
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.
RED BEANS AND RICE
Make and share this Red Beans and Rice recipe from Food.com.
Provided by pammyowl
Categories < 4 Hours
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
- In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
- Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
- Serve over rice and garnish with green onions.
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html?oc=linkback.
Nutrition Facts : Calories 521, Fat 23, SaturatedFat 7.7, Cholesterol 83.1, Sodium 867.3, Carbohydrate 44.8, Fiber 1.4, Sugar 6.9, Protein 32.4
CRESCENT CITY RED BEANS & RICE (CROCK-POT)
I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom & pop places, we always served Red Beans & Rice on Monday. Always! I've changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely.
Provided by A Good Thing
Categories Beans
Time 6h25m
Yield 6 , 6 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 367.7, Fat 31.5, SaturatedFat 13.2, Cholesterol 71.8, Sodium 1889.7, Carbohydrate 9.7, Fiber 0.9, Sugar 2, Protein 13.1
EASY RED BEANS & RICE WITH SAUSAGE
This recipe is a one dish meal. It's so easy to throw together and the cooking time just depends on the kind of rice you use. The flavor is great and this is easy to modify should you need to.
Provided by T-Logan
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut sausage into 1/2 inch pieces.
- Lightly brown.
- Add vegetables.
- Simmer 5-7 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce to simmer, cover with a tight fitting lid, and cook until rice is done.
- **NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.
Nutrition Facts : Calories 510.2, Fat 22.8, SaturatedFat 7.4, Cholesterol 46.3, Sodium 1125.7, Carbohydrate 52.6, Fiber 9.9, Sugar 3.6, Protein 22.4
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