Savory Beans And Rice Crock Pot Recipes

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.

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 RICE AND BEANS

Steps:

• Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Check after 3 hours, stir and if needed add 1/4 cup of water more.
• Once ready, stir in lime zest.
• Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.
• Or serve as a burrito filling!
• Enjoy!

CROCK-POT SAVORY BEANS

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.

CROCK POT SAVORY BEAN AND SPINACH SOUP

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
• Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
• Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.

SLOW-COOKER BLACK BEANS AND RICE

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• Cover; cook on High heat setting 6 to 8 hours.
• Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

RED BEANS IN THE CROCK POT

Steps:

• Combine first eight ingredients in your slow cooker, adding the water last, and cook on "High" for four hours. Do not lift lid - it gets tempting around the second-third hour. Resist!
• Use pot holders to remove crockery inner liner and drain solids in colander over sink.
• Return beans to liner and liner to slow cooker, reducing heat to low.
• Drizzle molasses over beans. Add tomatoes. If you are using fresh tomatoes, you will need to add 1/4 - 1/2 cup of tomato juice or other liquid - I used the "petite diced tomatoes" in a can.
• Add ham and bacon drippings. If you do not have any reserved drippings, add 2-3 slices of cooked bacon, chopped. Sprinkle cajun seasoning over all and mix with a large wooden spoon.
• Put the lid on and let the flavors meld. The beans are done, this time is to put it all together. Ready to go after 2 hours on low, perfect after 4 hours.