RED BEANS AND RICE SLOW COOKER RECIPES

Name: Slow Cooker Baked Beans
Prep time: 1 h 15 min
Cook time: 3 h
Total time: 4 h 15 min
Yield: 16-18 servings.
Ingredients: 2 pounds dried navy beans; 4 quarts water; 2 large onions, chopped; 1/2 pound bacon or salt pork, cut into 1/2-inch pieces; 1-1/2 cups ketchup; 1/2 cup molasses; 1/2 cup packed brown sugar; 2 tablespoons prepared mustard; 1 tablespoon salt

SLOW COOKER BAKED BEANS RECIPE: HOW TO MAKE IT

Slow Cooker Baked Beans Recipe: How to Make It image

These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.

Provided by Taste of Home

Categories Side Dishes

Total Time 04 hours 15 minutes

Prep Time 01 hours 15 minutes

Cook Time 03 hours 00 minutes

Yield 16-18 servings.

Number Of Ingredients 9

Ingredients

2 pounds dried navy beans
4 quarts water
2 large onions, chopped
1/2 pound bacon or salt pork, cut into 1/2-inch pieces
1-1/2 cups ketchup
1/2 cup molasses
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1 tablespoon salt

Steps:

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.

Nutrition Facts : Calories 268 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 729mg sodium, CarbohydrateContent 50g carbohydrate (17g sugars, FiberContent 13g fiber), ProteinContent 13g protein.

SLOW COOKER RED BEANS AND RICE RECIPE | VALERIE BERTINELLI ...

Slow Cooker Red Beans and Rice Recipe | Valerie Bertinelli ... image

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

Ingredients

1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

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.

More about "red beans and rice slow cooker recipes"

SLOW COOKER BAKED BEANS RECIPE: HOW TO MAKE IT

These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.
From tasteofhome.com
Reviews 5
Total Time 04 hours 15 minutes
Category Side Dishes
Calories 268 calories per serving

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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