HOW TO COOK RED BEANS IN A SLOW COOKER RECIPES
SLOW COOKER RED BEANS AND RICE RECIPE | VALERIE BERTINELLI ...
Provided by Valerie Bertinelli
Categories side-dish
Total Time 8 hours 20 minutes
Cook Time 20 minutes
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.
SLOW COOKER HAM AND BEANS RECIPE | ALLRECIPES
This recipe is perfect for those blustery days when you don't really have time to cook, but want a hearty meal for the family. It's a very basic, nutrient-packed meal for all to enjoy!
Provided by Jessica Kimble
Categories Brown Sugar Ham
Total Time 210 minutes
Prep Time 10 minutes
Cook Time 12 hours 0 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker. Pour enough water into the slow cooker to cover the mixture by about 2 inches. Set slow cooker to Low; simmer 12 hours, stirring occasionally.
Nutrition Facts : Calories 318.4 calories, CarbohydrateContent 49.8 g, CholesterolContent 15.9 mg, FatContent 5.9 g, FiberContent 11.6 g, ProteinContent 17.8 g, SaturatedFatContent 2.1 g, SodiumContent 492.5 mg, SugarContent 14.9 g
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SLOW COOKER RED BEANS AND RICE RECIPE | VALERIE BERTINELLI ...
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Reviews 4.7
Total Time 8 hours 20 minutes
Category side-dish
Reviews 4.7
Total Time 8 hours 20 minutes
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- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
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Total Time 5 hours 30 minutes
Category Breakfast, Brunch, Dinner
Calories 149 calories per serving
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- Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients., Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine., Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.
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Reviews 5
Total Time 6 hours 10 minutes
- Use or store beans: The beans are ready to eat. You can store beans for up to a week in the fridge. To freeze, remove as much moisture as possible. Place cooled beans into individual plastic freezer bags or a freezer-safe container. Frozen beans are good for up to 3 months.
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