No soaking or precooking required! Crock Pot Red Beans and Rice

 


     Add dry bean to the slow cooked and cook in water without soaking or even a quick cook! I couldn’t believe this would really work, but just check out the photos below! So easy—just dump and the crock pot really does the rest!
     The recipe below makes a really big batch; I cut it in half for the two of us and even at that we have leftovers for at least one or two more meals.
     I will definitely try this technique with other dry beans as well.

Crock Pot Red Beans and Rice
1 pound red beans
7 cups water
21 oz. chicken broth
3 bay leaves
1 teaspoon dried thyme
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped or minced
1 to 2 teaspoons+ Creole Seasoning – depending on level of spiciness preferred
2 tablespoons tomato paste
1 ½ lbs. precooked, smoked sausage, cut into slices 
Cornstarch slurry – about 1 ½ to 2 tablespoons of cornstarch mixed with a little cold water to make a paste


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Hot cooked rice – I used long grain white rice and cooked it according to pkg. directions
  1. Rinse beans thoroughly. Add beans, water, and chicken broth to the crock pot.

  2. Add remaining ingredients, except smoked sausage, cornstarch slurry and rice, to the crock pot. 
  3. Turn the crock pot on high for 7 hours. During the last 2 or 3 hours of cooking time, add the smoked sausage; during last hour of cooking add the cornstarch slurry to thicken the mixture.
  4. Pour red beans over prepared rice and serve.
    I garnished the dish with a chopped parsley.
Recipe without photos . . .
Crock Pot Red Beans and Rice
1 pound red beans
7 cups water
21 oz. chicken broth
3 bay leaves
1 teaspoon dried thyme
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped or minced
1 to 2 teaspoons+ Creole Seasoning – depending on level of spiciness preferred
2 tablespoons tomato paste
1 ½ lbs. precooked, smoked sausage, cut into slices
Cornstarch slurry – about 1 ½ to 2 tablespoons of cornstarch mixed with a little cold water to make a paste
-----
Hot cooked rice – I used long grain white rice and cooked it according to pkg. directions
  1. Rinse beans thoroughly. Add beans, water, and chicken broth to the crock pot.
  2. Add remaining ingredients, except smoked sausage, cornstarch slurry and rice, to the crock pot. 
  3. Turn the crock pot on high for 7 hours. During the last 2 or 3 hours of cooking time, add the smoked sausage; during last hour of cooking add the cornstarch slurry to thicken the mixture.
  4. Pour red beans over prepared rice and serve.

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