RICE AND BEANS IN RICE COOKER RECIPES

Name: Slow Cooker Red Beans and Rice
Total time: 7 h 30 min
Yield: 6 servings
Cuisine: american, southern
Ingredients: 2 tablespoons vegetable oil; 1 large yellow onion, finely chopped; Kosher salt and black pepper; 3 celery stalks, finely chopped; 1 green bell pepper, finely chopped; 10 garlic cloves, finely chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1/2 to 1 teaspoon ground cayenne, plus more to taste; 1/2 teaspoon ground sage (optional); 1 pound dried red kidney beans, soaked overnight; 3 dried bay leaves; 3 sprigs fresh thyme or 1 teaspoon dried thyme; 12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins; 1 smoked ham hock (about 10 ounces); Cooked rice, for serving; Sliced scallions, for serving; Louisiana-style hot sauce, for serving

SLOW COOKER RED BEANS AND RICE RECIPE - NYT COOKING

Slow Cooker Red Beans and Rice Recipe - NYT Cooking image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Total Time 7 hours 30 minutes

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

PINTO BEANS AND RICE RECIPE: HOW TO MAKE IT

Pinto Beans and Rice Recipe: How to Make It image

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.—Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

Steps:

In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 856mg sodium, CarbohydrateContent 48g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 6g protein.

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PINTO BEANS AND RICE RECIPE: HOW TO MAKE IT

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.—Linda Romano, Mt. Airy, North Carolina
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Side Dishes
Cuisine North America, Mexican
Calories 263 calories per serving

In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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