A couple of years ago I went through a crock pot phase. I got all excited about making freezer meals and cooking them in the crock pot while I was at work and thought I had solved all my weeknight cooking problems. It didn’t work out so well for me. First, I’m gone too long for most crock pot dishes and even on low with a timer (that turns it to warm), most of my meat was way over cooked. Second, the meat started to get a funny taste that I can’t really put my finger on, but I just didn’t like it. Seemed like everything I put in the crock pot had that same funny taste, and I so I retired it for a while.
I’ve been wanting to find a good red beans and rice recipe, and when I came across a slow cooker version, I figured I would give it a try. I’m happy to report that this dish turned out great – and no funny taste. Yay!
If you like some heat in your red beans and rice, you may want to add a little cayenne pepper at the beginning. My kiddos don’t love spicy foods yet, so I opted to stick with just paprika. I also didn’t presoak these beans… they spend so much time in the slow cooker that they are perfectly tender by the end. The whole family really liked this meal, and we benefited all day from the awesome smell coming from the crock pot. Enjoy!
Slow Cooker Red Beans and Rice
1 lb dried small red beans, sorted and rinsed
1 medium sweet onion, diced
4 stalks celery, diced
1 tbsp minced garlic
4 bay leaves
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
7 cups chicken stock
10-12 ozs. smoked pork chops, diced
12-14 ozs. kielbasa sausage, cut lengthwise then sliced
8 servings of cooked rice
1.) Place first 10 ingredients in a crock pot and stir to combine. Cook either on low for 9 hours, or on high for 7 hours.
2.) Half way through, add smoked pork chops and kielbasa sausage.
3.) Serve over rice.
Adapted from The Weary Chef’s Slow Cooker Red Beans and Rice
This is how it looked half way through right after I added the meat: