Crock Pot Red Beans And Rice Recipes
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 AND RICE
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
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
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
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.
CROCK POT RED BEANS AND RICE
this is modified from "the gourmet slow cooker" by Lynn Alley. Fabulous recipe and wanted to share because I know how hard it is to find good slow cooker recipes.
Provided by Melissa LeRay
Categories Stew
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and sort through beans. Soak overnight in water to cover. Put beans in crock pot then cover with water.
- Add all remaining ingredients (except rice) to slow cooker and cook 6-8 hours until beans are very tender and pork chop is falling apart.
- Remove and discard the pork chop bone and break up any large chunks of meat (if not using bacon). Remove and discard bay leaves, oregano and thyme.
- Divide rice among shallow bowls, spoon beans and rice over rice and serve immediately. Enjoy!
Nutrition Facts : Calories 549.4, Fat 22.7, SaturatedFat 7.9, Cholesterol 44.9, Sodium 980, Carbohydrate 62.7, Fiber 1.7, Sugar 2.3, Protein 22.4
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.
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