{"id":198,"date":"2019-10-25T04:00:00","date_gmt":"2019-10-25T11:00:00","guid":{"rendered":"http:\/\/www.kyleecooks.com\/?p=198"},"modified":"2021-07-27T10:53:33","modified_gmt":"2021-07-27T17:53:33","slug":"slow-cooker-red-beans-rice","status":"publish","type":"post","link":"https:\/\/www.kyleecooks.com\/slow-cooker-red-beans-rice\/","title":{"rendered":"Red Beans and Rice (a crockpot recipe)"},"content":{"rendered":"\n

Slow-cooked to perfection, this Red Beans and Rice<\/strong> recipe is smoky, hearty, and full of warm flavors. Perfect for Winter and Fall!<\/p>\n\n\n\n

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I know it’s Friday, and typically red beans and rice are a Monday kind of deal, but I figured if you had the recipe ahead of time – you can shop this weekend and be all set for Monday! You’re so welcome.<\/p>\n\n\n\n

If you haven’t figured it out yet, I love the set-and-forget style of cooking that crockpot recipes<\/a><\/strong> allow. My 15 Bean Soup<\/a><\/strong> is another family favorite!<\/p>\n\n\n\n

There are a lot of recipes I’m sure I’d love, but the cooking times are actually too SHORT. <\/p>\n\n\n\n

I love this because it’s less than 15 minutes prep, so I can make this at breakfast time, and just let it go all day. Red beans and rice has roots in Louisiana Creole cuisine, and is traditionally made on a Monday using leftovers from Sunday dinner!<\/p>\n\n\n\n

Want more winter warmers? How about my Crockpot Chili<\/strong><\/a> or my Chicken Divan<\/strong><\/a>?<\/p>\n\n\n

TIP<\/strong>: Use the crockpot on the weekends, or overnight if you are not going to be home in time to turn it off!<\/p>\n\n\n\n

This recipe uses dried beans that are not pre-soaked or pre-cooked. No hours or overnight soaking of beans! That’s right. DUMP AND RUN. YESSSS!!!! The smell of this smoky, warm stew through the house was definitely a bonus.<\/p>\n\n\n\n

I mash mine a little at the end, so they get a lovely creamy texture, but if you like yours to be a little more bean-like in looks, then, by all means, skip that part.

I hope you enjoy this recipe!<\/p>\n\n\n\n

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<\/span>Frequently Asked Questions<\/span><\/h2><\/div>\n\n\n

<\/span>Why do we eat red beans and rice on a Monday?<\/strong><\/span><\/h3><\/summary>

Well, this is a good one…. in earlier times, Mondays used to be “wash day”. So, people would cook a pot red beans all day while they worked, since there was not a lot of hands-on attention involved. Which still makes sense today – but we use a slow cooker instead!<\/p> <\/details>

<\/span>How do you thicken red beans and rice?<\/strong><\/span><\/h3><\/summary>

Mashing some of the beans towards the end of cooking will do that. You can also remove some of the liquid and mix with a little cornstarch. Return that back to the pot and cook on high heat for 15 minutes.<\/p> <\/details>

<\/span>What to serve with red beans and rice?<\/strong><\/span><\/h3><\/summary>

Go with some collard greens, (try this one<\/a><\/strong> from The Seasoned Mom) or cornbread<\/strong><\/a>!<\/p> <\/details> <\/div>\n\n\n

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<\/span>Key Recipe Ingredients <\/span><\/h2>\n<\/div>\n\n\n\n

The full list of ingredients and amounts is found in the printable recipe card below<\/a>. <\/strong><\/p>\n<\/div>\n<\/div>\n\n\n