Crock-Pot Red Beans and Rice


What’s not to love about Crock-Pot Red Beans and Rice? Throw all the ingredients in the crock-pot/slow cooker and wake up to a delicious down home meal.

It’s really that simple. I’m working on cooking more with my crock-pot at least once a week, at my husband’s request and because it’s just easy. Since my schedule isn’t getting any easier my meals have too!

This is a perfect meal for my crew at this time of year, it’s chilly outside, my kids are old enough to serve themselves, and it feeds a crowd. Yes, I always have a crowd at my house and everyone expects to eat! The best part of cooking in the slow cooker is that you do not have to soak your dried beans ahead of time! Yes, you heard me right. I did rinse mine, but I did not soak them, and they turned out perfect!

Since they are not pre-soaked you will need to allow plenty of time to cook. I would suggest at least 10 hours on low, or at least 6 hours on high. This might vary a little if your slow cooker is different than mine. Please make sure your crock pot heats up hot enough to eliminate any potential toxins. My crock pot gets very hot, so it works out fine for me. If you are in doubt, go ahead and soak your beans first just to be safe.

I’m starting to be a crock-pot/slow cooker fan! What about you?

Ali in the Valley


Crock-Pot Red Beans and Rice

Prep Time10 mins

Cook Time10 hrs

Total Time10 hrs 10 mins

Servings: 10

Author: Alison Ball

Ingredients

  1. 1 medium onion diced

  2. 1 bell pepper diced

  3. 3 celery stalks chopped

  4. 3 cloves garlic minced

  5. 1 pounds ¼ chicken andouille sausage cut into thin slices

  6. 1 pound dry red kidney beans

  7. 1 tsp salt or more to taste

  8. 1/2 tsp black pepper

  9. 1/4 tsp white pepper optional

  10. 1 tsp hot sauce

  11. 1 tsp fresh thyme or ½ tsp dried thyme

  12. 2 leaves bay

  13. 7 cups water

  14. 10 cups cooked rice

Instructions

Rinse the kidney beans and drain.

Add all the ingredients (except the rice) to the slow cooker.

Set the slow cooker to low and cook for either 6 hours on high or 10 hours on low (total).

Optional: When there is one hour remaining, use a potato masher to go in and mash up some of the beans, then let it cook the remaining hour.

Cook the rice in a separate pot, according to package directions. I used white jasmine rice and cooked it in my rice cooker.

Serve with 1 cup rice in each serving.

#Beans #CrockPot #CrockPotRedBeansandRice #SlowCooker

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