Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

It is a tradition in New Orleans that Mondays were wash days. And red beans and rice would simmer on the stove all day for dinner. Slow Cooker Red Beans and Rice is an easy way to prepare  this traditional dish.

When we visited New Orleans a few years ago, my son and I went to the National WWII Museum. At the time they had a full-service restaurant, but it doesn’t seem to be open anymore. We had lunch there and that’s where I had my very first Red Beans and Rice done the New Orleans way. It was amazing. We went back for a second time to have more Red Beans and Rice, but it is only served on Mondays. You can find it in most restaurants on Mondays so if you are in New Orleans on a Monday then it is a must to grab a bowl. And from that day on, I have been in search of a good easy recipe and one that’s done in the slow cooker. I’m all about good food, but not about complex recipes. I think I finally have it.

It is simple, hearty ingredients. I usually use canned beans for my recipes, but I decided to go old school using dried red beans. I’ve never had much luck using dried beans until now. It worked. All you need is the red beans, celery, peppers, onion, garlic, Cajun seasoning, salt, smoked sausage, and rice. For the peppers, I use red and yellow peppers as I’m not a fan of green pepper, but if you have a green pepper, you can use it. Use what you have on hand. For the sausage, you can make this with smoked sausage or plant-based. I used Field Roast Italian Garlic and Fennel. I make my rice in the rice cooker so this meal is truly press buttons and not worry about it until dinner time. Something I can get behind when I have busy work days that start early and end late.

When doing research for this post and in my search for basic recipes that I could learn from to make Slow Cooker Red Beans and Rice, I realized that tomatoes in any form were not part of the traditional recipe. And New Orleanians are very passionate about the fact that it doesn’t have tomatoes. So don’t think about putting any tomato products in it. In fact, I’m nervous about how this recipe will e received.

Looking for other vegetarian slow cooker recipes? Find them here.

 

Slow Cooker Red Beans and Rice

Ingredients

  • 1 pound dried red beans
  • 1 package of vegan sausage or smoked pork or beef sausage
  • 3 celery ribs, chopped roughly
  • 2 peppers (red or yellow), chopped roughly
  • 1 yellow onion, chopped roughly
  • 1 tablespoon minced garlic
  • 1 tablespoon Cajun seasoning
  • 7 cups water
  • Hot cooked rice
  • Hot sauce, optional

Preparation

  • 1. Combine the first eight ingredients in the slow cooker setting it on HIGH for 8 hours stirring halfway through.
  • 2. Serve with rice.
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Puerto Rican Style Red Beans and Rice

Puerto Rican Style Red Beans and Rice

Puerto Rican Style Red Beans and Rice

Spoilt. That is what I am. I have been lucky to have a friend named Jossie who is a native of Puerto Rico. She can cook like nobodies business. Her rice and beans are the best hands down. Jossie shared her recipe for rice and beans with me. It never tastes as good as hers. OK, I can not compare with her. It is the love of food, her culture, and a well seasoned pot that makes her rice and beans the best on the planet.

In other words, I have been searching for a recipe for Puerto Rican style red beans and rice that I could make. While this does not compare to Jossie’s rice and beans, I think she would approve of the flavors and spirit of it. This recipe you cook the beans and rice separately. With the jalapeño pepper, cayenne pepper, smoked paprika, ground cumin and the Goya Sazón seasoning, this recipe has lots of flavor and a hint of heat. Honestly, I have no idea whatever is in Goya Sazón seasoning, but what I do know it is critical to Puerto Rican cooking as well as sofrito. The ingredients are healthy and fresh.

A great vegetarian or vegan meal that is satisfying.

 

Puerto Rican Style Red Beans and Rice Ingredients

 

Puerto Rican Style Red Beans and Rice

Ingredients

  • - 2 tablespoons canola or vegetable oil
  • - Small handfull cilantro finely chopped
  • - 1 onion chopped
  • - ½- small jalapeño pepper, seeded and minced
  • - 2-3 teaspoons minced garlic
  • - 1 teaspoon smoked paprika
  • - 1 teaspoon cumin
  • - 1 bay leaf
  • - 1 medium red bell pepper chopped
  • - ¼  teaspoon cayenne pepper
  • - 1 8oz tin tomato sauce
  • - 3 15oz. cans red pinto beans rinse and drained
  • - 2 cups vegetable broth
  • - 1 medium potato cubed small
  • - 1 Goya Sazón seasoning packet
  • - 1/2 - 1 teaspoon Kosher salt
  • - Chopped cilantro
  • - Cooked Rice

Preparation

  • - Heat the oil over medium heat in a large Dutch oven.
  • - Add the onions, garlic, cumin, jalapeño, cilantro, smoked paprika, and bay leaf sautéing.
  • - Stir occasionally, until onions are soft and translucent, but not brown.
  • - Add the beans, broth, potatoes, tomato sauce, Goya Sazón seasoning packet, and salt bringing to a boil.
  • - Reduce the heat, cover and simmer gently for about 25 - 30 minutes or more until potatoes is tender.
  • - Adjust seasonings to taste.
  • - Serve with cooked rice.
  • - Top with chopped cilantro.
  • Serves 4-6
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Puerto Rican Style Red Beans and Rice preparation

 

 

 

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