Monday Red Beans N' Rice (Crock Pot)
- Ready In:
- 8hrs 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4 stalks celery, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 tablespoon vegetable oil
- 1⁄2 lb red beans
- 1 (16 ounce) package pork, pickled (Savoie's is my favorite)
- 4 bay leaves
- 4 sprigs thyme, picked and chopped
- 6 garlic cloves, chopped
- water
- salt
- pepper
- cayenne pepper
- 2 cups rice
- 4 cups low sodium vegetable broth
directions
- "Hot soak" the beans - rinse the beans in a colander, boil a pot of water, add beans, return to boil, cover, and remove from heat. Keep covered for an hour.
- In the meantime, dice the celery, pepper, onion, and garlic.
- Saute the veggies in vegetable oil until the onions are translucent and everything is beginning to caramelize.
- Chop the pork into 1 inch cubes.
- Drain and rinse the beans.
- Put the veggies, beans, pork, thyme, and bay leaves into the crock pot. Barely cover with water.
- Depending on your brand of pickled pork, you may need more or less salt. I like to wait until the end to salt, just to make sure it's not too salty. Ditto on black and cayenne pepper - wait until almost done, and season to taste.
- Cook on high for 6-8 hours.
- You'll know it's done when the beans are soft and the pork falls apart. Mash it up a bit so the meat is incorporated and some of the beans are mashed.
- Cook rice according to package directions, but use veggie stock instead of water for a more flavorful rice.
- Serve a scoop of beans over a scoop of rice and enjoy!
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RECIPE SUBMITTED BY
Home chef, sommelier-in-training, and lover of all things delicious.