Slow Cooker Red Beans And Rice Food

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SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Provided by Claire Robinson

Time 20h15m

Yield 6 servings

Number Of Ingredients 7

1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 pound smoked Creole seasoned sausage (andouille), cut into small pieces
2 cups dried red beans, soaked overnight and drained
1 quart water
Kosher salt and freshly ground black pepper
Hot cooked rice (about 3 to 4 cups)

Steps:

  • In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy!

Nutrition Facts : Calories 270 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 20 milligrams, Sodium 428 milligrams, Carbohydrate 40 grams, Fiber 16 grams, Protein 20 grams, Sugar 3 grams

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

Provided by DaleAnn82

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 8

Number Of Ingredients 9

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

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.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g

RED BEANS AND RICE - SLOW COOKER



RED BEANS and RICE - SLOW COOKER image

This slow cooker recipe is another tasty Louisiana classic that everyone will love. This dish is comfort food at its best! VIDEO https://www.youtube.com/watch?v=fiSR8lCzxl4

Provided by CLUBFOODY

Categories     Easy

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 19

1 lb dried red beans, rinsed
1/2 lb andouille sausage, sliced
1/2 lb smoked ham, diced
1 cup white onion, finely diced
1 cup celery rib, finely diced
1/2 cup green pepper, finely diced
1/2 cup red pepper, finely diced
3 garlic cloves, pressed
1 tablespoon chili powder
1/2 tablespoon creole seasoning
1/2 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper (or to taste)
2 1/2 cups low sodium chicken broth
2 1/2 cups low sodium vegetable broth
2 bay leaves
1/2 teaspoon sea salt

Steps:

  • Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well.
  • In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on "High" and cook for 7 hours.
  • One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up.
  • About 30 minutes before beans are ready, start cooking rice.
  • When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.

Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 4.1, Cholesterol 35.7, Sodium 1033.1, Carbohydrate 10.2, Fiber 1.5, Sugar 3, Protein 16.7

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Provided by Valerie Bertinelli

Categories     side-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

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 COCONUT RED BEANS AND RICE



Slow Cooker Coconut Red Beans and Rice image

This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot.

Provided by mandabears

Categories     Caribbean

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

onion, finely diced
1 cup small dried red beans
2 garlic cloves, minced
1 teaspoon red pepper flakes
14 1/2 ounces coconut milk (full fat is best. If you prefer to use low fat, add a drop or two of coconut extract to intensify th)
3 cups chicken broth
1 1/2 cups long grain basmati rice
1/2 teaspoon kosher salt
2 limes, cut in wedges (optional)

Steps:

  • Use a 4 quart slow cooker.
  • Sort beans and soak overnight in water to cover.
  • In the morning drain the water and dump the beans in a large pot of fresh water.
  • Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
  • Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
  • Add onion, garlic and red pepper flakes.
  • Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
  • Stir in raw rice and kosher salt.
  • Cover and cook on low for 8-10 hours or until beans are bite tender.
  • Before eating, squeeze on a bit of lime juice.
  • "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".

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