Slow Cooker Coconut Red Beans and Rice

READY IN: 8hrs 15mins
Recipe by mandabears

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.

Top Review by tater

I've made this many times and it's a family favorite. I usually use about a half an onion. I've tried it with lower fat coconut milk- don't repeat that mistake. I agree with jennyblender than the time seems way off. I do this in my 4 qt (which does cook a bit hot) and it's done after about 3 hours on low. I'd expect 3-4 hours for most slow cookers. (But try it when you'll be home the first time or you might be sorely disappointed). My family likes it with a bit of cheddar on top.

Ingredients Nutrition

Directions

  1. Use a 4 quart slow cooker.
  2. Sort beans and soak overnight in water to cover.
  3. In the morning drain the water and dump the beans in a large pot of fresh water.
  4. Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
  5. 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.
  6. Add onion, garlic and red pepper flakes.
  7. Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
  8. Stir in raw rice and kosher salt.
  9. Cover and cook on low for 8-10 hours or until beans are bite tender.
  10. Before eating, squeeze on a bit of lime juice.
  11. "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).".

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