Slow Cooker Coconut Red Beans and Rice

Recipe by mandabears
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READY IN: 8hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).".
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