Red Beans In The Crock Pot Recipes

BEST RED BEANS (CROCK POT)

Steps:

• 1. Rinse beans and double check for pebbles or dirt. Some companies miss a few and they are in the bag. Rinse them well.
• 2. Place Pintos in a large crock pot. Cover with water upto an inch below the lid well on the pot.
• 3. Add the Knorr cubes and boulion. (add optional ham hock now)
• 4. Set Crock Pot for 10 hours on high (will be ready to eat in 8 hours but this gives you time to get home). Go to work or enjoy your day it will be done for a nice dinner side!

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.

RED BEANS IN THE CROCK POT

Steps:

• Combine first eight ingredients in your slow cooker, adding the water last, and cook on "High" for four hours. Do not lift lid - it gets tempting around the second-third hour. Resist!
• Use pot holders to remove crockery inner liner and drain solids in colander over sink.
• Return beans to liner and liner to slow cooker, reducing heat to low.
• Drizzle molasses over beans. Add tomatoes. If you are using fresh tomatoes, you will need to add 1/4 - 1/2 cup of tomato juice or other liquid - I used the "petite diced tomatoes" in a can.
• Add ham and bacon drippings. If you do not have any reserved drippings, add 2-3 slices of cooked bacon, chopped. Sprinkle cajun seasoning over all and mix with a large wooden spoon.
• Put the lid on and let the flavors meld. The beans are done, this time is to put it all together. Ready to go after 2 hours on low, perfect after 4 hours.

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.

MEXICAN RED BEANS (CROCK POT)

Steps:

• Sort beans and wash under running water.
• Place beans in a large pan and bring to a boil.
• Boil 10 minutes, drain.
• Place the precooked beans in a crock pot adding water and remaining ingredients.
• Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
• During cooking add additional hot water if needed.

SLOW COOKER RED BEANS & SAUSAGE

Steps:

• Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

COOKING DRIED BEANS - CROCK POT

Steps:

• Rinse beans.
• Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
• Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
• Drain and rinse beans. Return to crock pot and cover with fresh water as above.
• Cook on low for 8 hours.
• When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
• These freeze beautifully.