Crockpot Black Beans & Rice Recipe

Name: Crockpot Black Beans & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound black beans, dried; 1 each sweet red bell peppers diced, any color; 1 each hot chili peppers optional; 2 teaspoons red hot pepper sauce optional; 4 each onions diced; 6 cloves garlic minced; 3/4 cups celery diced; 1/4 cup parsley leaves fresh, minced; 2 tablespoons oregano minced; 2 tablespoons basil minced; 2 each bay leaves; 2-3 each cloves; 1/2 teaspoon cumin ground; 4 each beef bouillon cubes; 2 tablespoons vinegar add last; 1 pound sausage lean; 1 pound pork boneless, cubed; 1 pound stewing beef; 1/2 pound ham smoked, 1/2 inch cubes; 1 1/2 pound smoked link sausage cut into 1 inch lengths; 1 x salt to taste; 1 x black pepper to taste

Servings: persons

1 1/2 pound black beans, dried
1 each sweet red bell peppers diced, any color
1 each hot chili peppers optional
2 teaspoons red hot pepper sauce optional
4 each onions diced
6 cloves garlic minced
3/4 cups celery diced
1/4 cup parsley leaves fresh, minced
2 tablespoons oregano minced
2 tablespoons basil minced
2 each bay leaves
2-3 each cloves
1/2 teaspoon cumin ground
4 each beef bouillon cubes
2 tablespoons vinegar add last
1 pound sausage lean
1 pound pork boneless, cubed
1 pound stewing beef
1/2 pound ham smoked, 1/2 inch cubes
1 1/2 pound smoked link sausage cut into 1 inch lengths
1 x salt to taste
1 x black pepper to taste

1
Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water.
2
For cooking use a large crock pot.
3
Meats: First, brown bulk sausage in a skillet and pour off excess grease.
4
Add other meats and stir to brown.
5
Add bell pepper, onion, garlic, celery, and spices.
6
Salt and pepper moderately, taste after cooking several hours and add more if needed.
7
Add beans and soak water.
8
If necessary add more water to cover entire ingredients by at least two inches.
9
Stir in four bouillon cubes.
10
Cover and cook in crockpot high for three hours then turn to low for at least six hours.
11
Can cook on low overnight.
12
Stir it twice and sometimes you may find it necessary to add water.
13
If it gets too thin, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener.
14
About an hour before serving stir in vinegar.
15
If you enjoy hot and spicy foods add the hot peppers (jalapeno, habanero or whatever you like) and Tabasco.
16
If you don't like it hot, then leave them out or serve the Tabasco at the table.
17
Serve beans and meat over rice.
18
Brown rice is quite tasty but white rice is fine too.
19
Serve in a soup bowl and top with fresh chopped onion.

1233

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 pound black beans, dried, 1 each sweet red bell peppers diced, any color, 1 each hot chili peppers optional, 2 teaspoons red hot pepper sauce optional, and more.

Yes, Crockpot Black Beans & Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Black Beans & Rice

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