Crescent City Red Beans Rice Crock Pot Recipes

CRESCENT CITY RED BEANS & RICE (CROCK-POT)

Steps:

• These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
• SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
• A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
• PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
• COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
• QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
• COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
• ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
• ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
• NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
• RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
• COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
• SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
• SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
• ENJOY!
• EDIT - December 2016 - I'd like to address the review comments regarding mashing your beans to thicken them. The reason I don't do that is because I don't want to lose any of my beans, though I do that if I make a double batch. These freeze so well (without rice). Also, for re-heating, I put beans in a pot on the stove (medium/low) and add small amounts of water to thin them out a bit. They are much better juicy! The beans are very forgiving but they do need that added moisture when being re-heated. And I'd also like to say I am so humbled by all the comments - a BIG thank you to everyone who has reviewed these humble red beans!

WW SLOW COOKER RED BEANS AND RICE

Steps:

• Coat a large nonstick skillet with cooking spray, heat over medium high heat. Add onion and garlic to skillet and saute until slightly softened, about 2 to 3 minutes.
• Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3 to 4 quart slow cooker, add sauteed vegetables. Cover and cook on low setting for 3 1/2 hours. Stir in cilantro and scallions just before serving.

SLOW COOKER COCONUT RED BEANS AND RICE

Steps:

• Use a 4 quart slow cooker.
• Sort beans and soak overnight in water to cover.
• In the morning drain the water and dump the beans in a large pot of fresh water.
• Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
• Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
• Add onion, garlic and red pepper flakes.
• Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
• Stir in raw rice and kosher salt.
• Cover and cook on low for 8-10 hours or until beans are bite tender.
• Before eating, squeeze on a bit of lime juice.
• "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".

CRESCENT CITY RED BEANS & RICE (CROCK-POT) RECIPE - (4.5/5)

Steps:

• 1 These directions are long because I am covering the method quite thoroughly for new-comers. (-;. 2 SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well. 3 A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans. 4 PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time. 5 COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid. 6 QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir. 7 COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking. 8 ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency. 9 ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper. 10 NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover. 11 RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl. 12 COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices. 13 SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do. 14 SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea. 15 ENJOY!

RED BEANS AND RICE (CROCK POT)

Steps:

• Soak beans in water to cover overnight, drain, and rinse OR in a large pot, cover beans with 3 times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat, cover, and let stand for 1 hour. Discard water.
• Combine all ingredients except rice in crock. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
• serve over hot cooked rice.