Prep 15 mins
Cook 8 hrs
This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot.
- onion, finely diced
- 1 cup small dried red beans
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 14 1⁄2 ounces coconut milk (full fat is best. If you prefer to use low fat, add a drop or two of coconut extract to intensify th)
- 3 cups chicken broth
- 1 1⁄2 cups long grain basmati rice
- 1⁄2 teaspoon kosher salt
- 2 limes, cut in wedges (optional)
- Use a 4 quart slow cooker.
- Sort beans and soak overnight in water to cover.
- In the morning drain the water and dump the beans in a large pot of fresh water.
- Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
- Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
- Add onion, garlic and red pepper flakes.
- Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
- Stir in raw rice and kosher salt.
- Cover and cook on low for 8-10 hours or until beans are bite tender.
- Before eating, squeeze on a bit of lime juice.
- "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".
Not bad! A little bit of a kicked up beans and rice recipe. The only thing I would say is that my cooking time was way off (I know all slow cookers cook at different temps). I put it in on low and checked it after 3 hours. It was already bordering on mushy and getting toasty around the edges. Yikes! Anyway, thanks for the great recipe mandabears.....