CROCKPOT RED BEANS AND RICE RECIPE RECIPES

SLOW COOKER RED BEANS AND RICE RECIPE | ALLRECIPES

Slow Cooker Red Beans and Rice Recipe | Allrecipes 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 Beans and Rice

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

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, CarbohydrateContent 39 g, CholesterolContent 28.9 mg, FatContent 14.2 g, FiberContent 9.3 g, ProteinContent 22.6 g, SaturatedFatContent 4.9 g, SodiumContent 675.6 mg, SugarContent 3.7 g

SLOW COOKER RED BEANS AND RICE - DEEP SOUTH DISH

Slow Cooker Red Beans and Rice - Deep South Dish image

Slow Cooker red beans & rice made with dried beans, and cooked with a ham bone, bacon and smoked sausage.

Provided by Deep South Dish

Total Time 14 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours

Number Of Ingredients 18

Ingredients

1 pound dried, Camellia brand red kidney beans
3 slices bacon, chopped
2 cups chopped onion
1 cup chopped bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
Freshly cracked black pepper, to taste
1 teaspoon dried basil
1 large bay leaf
1/2 tablespoon olive oil, vegetable or canola oil
1/2 pound andouille or spicy smoked sausage, cut into 1/4-inch slices
1 meaty ham bone or 2 ham hocks
7 cups hot water
Kosher salt to taste, if needed
Cayenne pepper, to taste, optional
Hot, cooked rice
Sliced green onion, for garnish, optional
Cajun seasoning and hot sauce, for the table

Steps:

Rinse and sort beans and use a quick boil method before adding them to the slow cooker, by placing them in a pot and bringing to a boil. Boil for 10 minutes, drain and transfer to a 6 quart slow cooker.
Use saute or browning function or in a separate skillet, cook the bacon until the fat is rendered.
To that, add the onion, bell pepper, and celery and sauté until the veggies are tender.
Add the garlic, black pepper, basil and bay leaf into the vegetable mixture, stir together and transfer to the slow cooker.
Add the oil to the skillet and saute the sausage until browned. Transfer to the slow cooker.
Add the ham bone. If using ham hocks, use a knife to cut slashes into the fat before adding to the slow cooker.
Add 7 cups of heated water, cover and cook for 5 to 7 hours on high, or until beans are tender and cooked through completely.
Remove 1 cup of the beans, draining the liquid back into the slow cooker. Mash beans to form a paste and stir back into the beans.
Taste, add salt as needed, and cayenne pepper, to taste, if desired.
Scoop over hot, cooked rice, and serve with fresh French bread. Garnish with sliced green onion, if desired, and pass Cajun seasoning and hot sauce at the table.

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