Slow Cooker Red Beans & Rice

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

10 hours Prep: 1 hours Cook: 9 hours

392 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 327g

Amount per Serving

Calories 392 9% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 476mg	20%
Total Carbohydrate 79.0g	26%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 9.0g	18%