Red Beans In The Crock Pot Recipes

CROCK POT RED BEANS AND RICE RECIPE

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.

MEXICAN RED BEANS (CROCK POT)

Steps:

• Sort beans and wash under running water.
• Place beans in a large pan and bring to a boil.
• Boil 10 minutes, drain.
• Place the precooked beans in a crock pot adding water and remaining ingredients.
• Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
• During cooking add additional hot water if needed.

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.

SLOW COOKER RED BEANS AND RICE

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.

COOKING DRIED BEANS - CROCK POT

Steps:

• Rinse beans.
• Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
• Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
• Drain and rinse beans. Return to crock pot and cover with fresh water as above.
• Cook on low for 8 hours.
• When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
• These freeze beautifully.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE

Steps:

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

SLOW COOKER RED BEANS & SAUSAGE

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.