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Nov 21, 2005 05:57 PM

red beans & rice in slow cooker?

  • b

anyone have a slow cooker recepie for this new orleans classic? thanks

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  1. I regularly make a 2 lb batch of it in my slow cooker, and freeze it in portions for weekday meals. It's one of my 9 year old's favorites. Here's roughly what I do:

    2 lbs red beans, soaked overnight
    1 lb ham, not smoked just cooked, cut in 1 inch cubes
    1 lb salt pork, cut in 1 inch cubes
    about 1 large-ish yellow onion, chopped not too small
    If you have it, some sawed up ham bone, or a ham hock, or a pig's trotter (I currently have a bunch of frozen trotters and am using those)
    3 - 4 cloves garlic, chopped not too finely
    1/2 cup or so green onions, green part only, chopped
    2 - 3 tb parsley, chopped
    about 1/2 or so of a green pepper, chopped
    2 bay leaves, crushed
    1/2 ts or so red pepper flakes
    a little cayenne if you like the heat
    a little dried thyme and basil, maybe ts or less of each
    black pepper
    salt - but go very easy because of the salt pork

    Start out by bringing the beans to a boil on the stove in the water they soaked in overnight. You have to do this to get the beans started. Meanwhile, chop up everything and throw it in the slow cooker. After the beans come to a boil, let them go 5 - 10 minutes max, then put them into the slow cooker and add the boiling bean-water just to cover all the ingredients. Not too much water because it won't evaporate a bunch. Then let it go all day. Mine usually cook from 9 a.m. until about 9 or 10 p.m. on a Sunday.

    When done, extract the bony remnants of the trotter/hamhock. Done, and yummy. I eat it with plenty of Frank's Red Hot, or sometimes with Chipotle-style Tabasco.