Slow Cooker Black Beans And Rice Recipes

SLOW COOKER MEXICAN BLACK BEANS AND RICE

Steps:

• Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Add in salt and pepper to taste and lime juice to taste. Add in additional salsa to brighten it up, if needed.

SLOW COOKER CREOLE BLACK BEANS AND SAUSAGE

Steps:

• Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
• Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.

SLOW COOKER RED BEANS AND RICE

Steps:

• Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

SLOW COOKER BLACK BEANS

Steps:

• Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.
• Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
• Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
• Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.

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!

SLOW COOKER MEXICAN RICE AND BEANS

Steps:

• Rinse the jasmine rice in a colander until the water turns from cloudy to clear. Don't skip the rinse!
• Combine rice, broth, tomatoes, and taco seasoning in a slow cooker. Cook in medium for 1 hour.
• Add your beans and salsa, stir, and cook an additional hour to hour and a half, until the rice begins to soften.
• Mix in your cheese, and top with cheese as well if you like, then cook a final 30 minutes.
• Serve with cilantro, tomato, avocado, or toppings of your choice. This recipe also goes great for taco filling!

SLOW COOKER RED BEANS AND RICE

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 BLACK BEANS AND RICE

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• Cover; cook on High heat setting 6 to 8 hours.
• Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER CREOLE BLACK BEANS AND RICE WITH SMOKED SAUSAGE

Steps:

• Brown sausage in a skillet over medium heat. Drain fat and transfer to crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8 hours or on high 4 hours. Remove bay leaves. Serve over cooked rice.