Crescent City Red Beans Rice Crockpot Recipe 455

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CRESCENT CITY RED BEANS & RICE (CROCK-POT)



Crescent City Red Beans & Rice (Crock-Pot) image

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

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:

  • 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

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!

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 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

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