Savory Beans And Rice Crock Pot Recipes

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CROCK POT RED BEANS AND RICE RECIPE



Crock Pot Red Beans and Rice Recipe image

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

1 pound dried red beans
2 pound andouille sausage (sliced)
8 cups chicken broth
1 onion (diced)
1 tablespoon minced garlic
1 can tomato paste (6 oz)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
3 cups cooked rice

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

CROCK-POT SAVORY BEANS



Crock-Pot Savory Beans image

Adapted from one of my own recipe adaptations, inspired by the flavors in this dish (http://tinyurl.com/me4epa) by Melinda Snodgrass at Al Dente. These are much less sweet than my original recipe.

Provided by DrGaellon

Categories     Stew

Time 16h

Yield 12 serving(s)

Number Of Ingredients 16

1 lb dried pinto bean
1 teaspoon baking soda
1 lb bacon or 1 lb salt pork, diced
2 (12 ounce) bags frozen chopped onions or 3 large onions, diced
3 garlic cloves, minced fine
4 green bell peppers, diced
2 bay leaves
2 cups diced ham or 2 small ham hocks
1 tablespoon kosher salt
2 tablespoons dried oregano
2 tablespoons ground cumin
1/2 tablespoon ground black pepper
1/2 cup packed dark brown sugar
1/2 tablespoon Worcestershire sauce
1 tablespoon dried thyme
3 large tomatoes, peeled seeded and diced or 1 (28 ounce) can diced tomatoes

Steps:

  • Pick over beans, removing any pebbles, and any broken or discolored beans. Cover with plenty of cold water and let soak at room temperature over night.
  • Drain beans and add to a large pot with baking soda and enough water to cover by 2". Bring to a boil, reduce heat and simmer 10 minutes.
  • Saute bacon in a large skillet until quite crispy. Drain with slotted spoon and transfer to crockpot. Add onion, garlic and bell peppers to bacon fat remaining in skillet and saute until onion is translucent and vegetables are soft; add to crockpot. Drain beans well and add to crockpot with bay leaves and ham hocks. Stir together remaining ingredients and add to pot. Add enough water to cover the beans (about 2-3 cups, depending on your pot).
  • Cover and cook on low 8 to 10 hours. Add additional water if needed, but avoid making the sauce too thin. Serve hot. Be sure to remove and discard bay leaves and ham bones before serving.

Nutrition Facts : Calories 415, Fat 19.4, SaturatedFat 6.3, Cholesterol 37.9, Sodium 1382.7, Carbohydrate 42, Fiber 8.7, Sugar 11.9, Protein 19.3

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