Slow Cooker Red Beans & Rice

Everyone loves this simple yet savory dish that can now easily be made in your crockpot.

Yields:8 servings
Rate this Recipe
Recipe Cooking TimePreparation1 hours
Cooking9 hours
Ready In10 hours

Ingredients

1 pound red chili beans dried, small
3 each celery stalks, chopped
1 each green bell pepper chopped
2 each garlic cloves, minced
2 2/3 cups beef broth condensed
1 each ham hock scored in diamonds
2 tablespoons vegetable oil
1 each onion chopped
3 each scallions, spring or green onions chopped
3 1/3 cups water
1/2 teaspoon red pepper flakes crushed
1 teaspoon salt
4 cups rice cooked, hot

Directions

In a large pot, combine the beans with enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover the pot, and let stand for 1 hour. Drain well. (Beans can also be soaked overnight.)

In a large skillet, heat the oil over medium-high heat. Add the celery, onion, bell pepper, green onions and garlic. Cook, stirring often, until the onions are softened, about 6 minutes. Transfer to slow-cooker. Stir in the drained beans, water, beef broth, and red pepper. Bury the ham hock in the bean mixture. Cover and slow-cook until the beans are very tender, 9 to 10 hours on low. Remove the ham hock. Remove meat and discard rest. Return meat to pot, and stir in salt. Serve beans in bowls, spooned over hot cooked rice, and sprinkled with chopped green onions.

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Member Review

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Death By Chocolate

A spectacular cake, but be prepared for snags in the preparation. I used Swiss chocolate for the mousse and had it seize up 2 separate times when I tried to add the egg yolks. I finally used domestic chocolate chips with a bit of cream, and the mousse went smoothly. Worth the trouble? Yes, probably.