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    You are in: Home / Recipes / Red Beans and Rice (Crock Pot) Recipe
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    Red Beans and Rice (Crock Pot)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 31, 2013

      I have made this several times and love having a reliable red bean recipe for the crock pot! I soak the beans overnight ti assure they're tender. I use 1 quart of organic beef stock, 1 cup water, and 3-4 Bay leaves. I also, like Katmenew, mash some of the beans to thicken the broth. Made it last night with an apple smoked ham hock and hot smoked sausage - fantastic! I always add a variety of heat - black and cayenne pepper, Cajun garlic pepper sauce, jalapeno sauce, and Jamaican hot sauce. My husband is from New Orleans so we know good red beans and rice - these are them.

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    • on April 17, 2012

      Just a note: to cut the broth down lightly mash some of the beans. Also the flavor in the red beans comes mainly from your sausage - if you want good flavor, make sure you have some good Cajun sausage (just b/c it's cajun doesn't mean it's hot)! You can even add a little more to the pot if you want (in Acadiana we call that "Lagniappe".) If you can't find Cajun sausage - get some Andouille, it is carried in most well stocked grocery stores now. P.S. this freezes extremely well, make alot & freeze it for quick suppers!

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    • on December 18, 2009

      This was everything you want in a recipe: inexpensive, substantial, and it made a TON of food! I would venture to say this might even feed 8, and we are big eaters! I used vegetable broth, turkey smoked sausage, and brown rice to "health" things up a bit. Since turkey smoked sausage doesn't hold its flavor well in a slow cooker I added it about 1/2 hour before serving. I also stirred in the rice before serving, and I agree with other reviewers that a bit more rice would be good. As it stands the recipe comes out a bit brothy, though IMHO that's just a good excuse to make cornbread :). Thanks for posting--I will definitely make it again! Made for P A R T Y 2009.

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    • on March 09, 2009

      I have tried this recipe twice. The beans have were still hard after 10 hours and it was too broth-y. The second time I put it on the stovetop to reduce the broth. It seems to lack flavor even though I used ham and Earl Campbell links. Just not what I was looking for in a red bean and rice recipe. Hoping it was something I did wrong the first time but it doesn't appear that way.

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    • on October 30, 2007

      This was my first attempt at rice and beans. I followed the recipe exactly and they came out DELICIOUS! Hubby and all of the kids loved it! Thank you, I've found a new crockpot recipe I can rely on!

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    • on August 21, 2006

      The flavor was wonderful. I made a few changes based on personal preference or because I was out of something. I added a ham bone and 2 links of cajun sausage cut down the middle. (I browned the sausage in a pan first). I did not add salt because of the other additions. I used vegetable broth instead of beef broth. I added hot sauce only at the table, rather than to the pot. Lastly, I did not boil the beans first, but they were plenty soft after cooking on low for 10 hours. We also would need more rice than this. I will make more to eat with the leftovers--which I cannot wait to eat! YUM!

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    • on July 24, 2006

      This recipe is really good, and the broth makes it full-bodied. I cut the salt since there's already quite a bit in the broth and the ham. I also cut the water as it tends to be soupy.

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    Nutritional Facts for Red Beans and Rice (Crock Pot)

    Serving Size: 1 (526 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 320.9
     
    Calories from Fat 87
    27%
    Total Fat 9.7 g
    15%
    Saturated Fat 3.2 g
    16%
    Cholesterol 52.0 mg
    17%
    Sodium 2233.9 mg
    93%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.3 g
    5%
    Protein 24.9 g
    49%

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