Slow Cooker Red Beans & Rice Recipe

Name: Slow Cooker Red Beans & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red beans dried, small; 3 each celery stalks, chopped; 1 each green bell peppers chopped; 2 each garlic cloves, minced; 223 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; 313 cups water; 1/2 teaspoon red pepper flakes crushed; 1 teaspoon salt; 4 cups rice cooked, hot

Servings: persons

1 pound red beans dried, small
3 each celery stalks, chopped
1 each green bell peppers chopped
2 each garlic cloves, minced
223 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
313 cups water
1/2 teaspoon red pepper flakes crushed
1 teaspoon salt
4 cups rice cooked, hot

1
In a large pot, combine the beans with enough cold water to cover by 2 inches.
2
Bring to a boil over high heat, and boil for 2 minutes.
3
Remove from heat, cover the pot, and let stand for 1 hour.
4
Drain well.
5
(Beans can also be soaked overnight.)
6
In a large skillet, heat the oil over medium-high heat.
7
Add the celery, onion, bell pepper, green onions and garlic.
8
Cook, stirring often, until the onions are softened, about 6 minutes.
9
Transfer to slow-cooker.
10
Stir in the drained beans, water, beef broth, and red pepper.
11
Bury the ham hock in the bean mixture.
12
Cover and slow-cook until the beans are very tender, 9 to 10 hours on low.
13
Remove the ham hock.
14
Remove meat and discard rest.
15
Return meat to pot, and stir in salt.
16
Serve beans in bowls, spooned over hot cooked rice, and sprinkled with chopped green onions.

1854

kcal

Calories

Fat

336

Carbs

166

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 13 ingredients. The key ingredients include: 1 pound red beans dried, small, 3 each celery stalks, chopped, 1 each green bell peppers chopped, 2 each garlic cloves, minced, and more.

Yes, Slow Cooker Red Beans & Rice falls under the Meat & Poultry 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.

Slow Cooker Red Beans & Rice

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