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.
- 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)
Directions See How It's Made
- 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).".