No soaking required for Crock Pot Red Beans and Rice

 

     Give beans a 10 minute precook, then add to the slow cooker, then sit back and relax! I wasn't sure this would really work, but check out the photos below! 

     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.

  

Safety Note: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin  that can cause acute digestive distress and can cause toxic results. This is also suggested for other types of dry beans, too. 

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 stovetop pot or pan; bring to a boil and cook 10 minutes. Then transfer mixture to slow cooker.
   
   
   
   
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 stovetop pot or pan; bring to a boil and cook 10 minutes. Then transfer mixture to slow cooker.
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.