![]() Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Garnish with sliced green onion, if desired, and pass Cajun seasoning and hot sauce at the table.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Scoop over hot, cooked rice, and serve with fresh French bread.Taste, add salt as needed, and cayenne pepper, to taste, if desired.Mash beans to form a paste and stir back into the beans. Remove 1 cup of the beans, draining the liquid back into the slow cooker.Add 7 cups of heated water, cover and cook for 5 to 7 hours on high, or until beans are tender and cooked through completely.If using ham hocks, use a knife to cut slashes into the fat before adding to the slow cooker. Add the oil to the skillet and saute the sausage until browned.Add the garlic, black pepper, basil and bay leaf into the vegetable mixture, stir together and transfer to the slow cooker.To that, add the onion, bell pepper, and celery and sauté until the veggies are tender.Use saute or browning function or in a separate skillet, cook the bacon until the fat is rendered. ![]() Boil for 10 minutes, drain and transfer to a 6 quart slow cooker. Rinse and sort beans and use a quick boil method before adding them to the slow cooker, by placing them in a pot and bringing to a boil.Put them in a stockpot, bring to a rolling boil, boil for 10 minutes, drain, rinse and then transfer to the slow cooker. Seems that they have some pesky compound that needs to be cooked out of them, so make sure that any kidney bean you consume is very well cooked and not even slightly undercooked.Īlthough the accuracy of sources across the internet is debatable, for the safety of those who do not wish to take risks, who have small children or who are pregnant, always preboil the beans just to be on the safe side. Don't you just love when you have to issue a warning with a recipe?Įating raw kidney beans can be dangerous, so don't do that. Here's how to make the slow cooker version of my homemade red beans and rice. Just swipe or scroll past the step-by-step pictures below. With a slow cooker, you can have them any day of the week.Īs always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Of course, you don't have to limit your consumption of red beans and rice to a Monday either. Most of you know that I've never been a big fan of the crockpot for much other than pulled pork or roasts, feeling it pretty much boiled everything else to death, but with the prompts of our family of readers here, I've been trying to learn to love my slow cooker these past couple of years. When I make them at home, I've pretty much made my homemade red beans and rice the same way since I've been cooking them - low and slow on the top of the stove.įor many of us who do work outside of the home, that's just not possible to pull off on a Monday though, so we either have to plan ahead and prepare them on Sunday night, which many of us do, or else we have to rely on our modern appliances to give us a helping hand. Even as a career woman working outside of the house, red beans and rice were the special of the day, every Monday, at local restaurants we frequented for lunch. It's just a routine that has been part of the culture down here for all of my life really. Slow Cooker Red Beans and Rice Though it's a tradition in the Deep South, we don't have red beans and rice every single Monday of every week at my house, but, I admit that when we don't, things do seem to feel a little out of sorts for me! Slow Cooker red beans & rice made with dried beans, and cooked with a ham bone, bacon and smoked sausage.
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