Savorybeansandricecrockpot Recipes

SLOW COOKER RICE AND BEANS

Steps:

• Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Check after 3 hours, stir and if needed add 1/4 cup of water more.
• Once ready, stir in lime zest.
• Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.
• Or serve as a burrito filling!
• Enjoy!

CROCKPOT BEANS AND RICE

Steps:

• Heat olive oil in skillet on stove set to medium-high. When the oil is hot, saute the onions and celery for about 6 minutes or until the onions are just beginning to turn translucent. Add the garlic to the skillet and saute for an additional minute.
• Add the onion mixture to the crockpot with the remaining ingredients and stir.
• Cook on high in the crockpot for 3 - 4 hours or until the rice is fully cooked.

CROCK-POT SAVORY BEANS

Steps:

• Pick over beans, removing any pebbles, and any broken or discolored beans. Cover with plenty of cold water and let soak at room temperature over night.
• Drain beans and add to a large pot with baking soda and enough water to cover by 2". Bring to a boil, reduce heat and simmer 10 minutes.
• Saute bacon in a large skillet until quite crispy. Drain with slotted spoon and transfer to crockpot. Add onion, garlic and bell peppers to bacon fat remaining in skillet and saute until onion is translucent and vegetables are soft; add to crockpot. Drain beans well and add to crockpot with bay leaves and ham hocks. Stir together remaining ingredients and add to pot. Add enough water to cover the beans (about 2-3 cups, depending on your pot).
• Cover and cook on low 8 to 10 hours. Add additional water if needed, but avoid making the sauce too thin. Serve hot. Be sure to remove and discard bay leaves and ham bones before serving.