Slow Cooker Red Beans & Rice
Everyone loves this simple yet savory dish that can now easily be made in your crockpot.
Yield
8 servingsPrep
1 hrsCook
9 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red beans
dried, small |
|
| 3 | each |
celery
stalks, chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
| 2 ⅔ | cups |
beef stock
condensed |
|
| 1 | each |
ham hock
scored in diamonds |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 3 ⅓ | cups |
water
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
rice
cooked, hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red beans
dried, small |
|
| 3 | each |
celery
stalks, chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
| 631 | ml |
beef stock
condensed |
|
| 1 | each |
ham hock
scored in diamonds |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 789 | ml |
water
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 5 | ml |
salt
|
|
| 946 | ml |
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.
