Posts Tagged with red beans

Creamy Crock-Pot Red Beans Recipe

Louisiana Favorites, Recipes
Posted on 3 Comments on Creamy Crock-Pot Red Beans Recipe

I’ve pretty much been called the Master of Red Beans and Rice. But, I prefer the title “Red Bean Queen”. Or maybe, “The Sensei”! Anyway, I love making some dang on red beans! I’ve worked hard at perfecting the taste and texture in different cooking methods. There’s the stovetop version and the pressure cooker one. But, I was missing the slow cooker method. Not anymore!

It’s a dump and go slow cooker meal. Don’t we love those? I brown the sausage. Then, saute the veggies, the Trinity, in those yummy and flavorful sausage drippings. After that’s done, you just dump it all into the slow cooker along with quick soaked, red beans.

5 from 3 votes
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Crockpot Red Beans and Rice Recipe

Ingredients

  • 1 lb dry red beans
  • 1 lb sausage coined
  • 1 diced onion
  • 1 diced bell pepper
  • 2 celery stalks diced
  • 5 cups water
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 2 chicken bouillon cubes
  • 5 TBS butter
  • Cajun seasoning and black pepper to taste

Instructions

  1. Sort beans to remove the bad ones and rinse well.
  2. Add the beans to a large pot and cover them with about 2 inches of water
  3. Bring the pot to a boil
  4. Boil for 5 mins then turn off the heat
  5. Allow the beans to soak in the pot for 20-25 mins
  6. Drain water off of the beans; set aside
  7. Brown sausage in a pan
  8. Remove sausage leaving sausage drippings in pan. Set aside.
  9. Add the onion, bell pepper, and celery to the same pan.
  10. Sauté for 3 minutes
  11. Spray the slow cooker with nonstick cooking spray
  12. Add in all ingredients EXCEPT the butter, Cajun seasoning, and black pepper
  13. Stir well.
  14. Cover with the lid and cook on HIGH for 4 hours
  15. Stir in the butter
  16. Season to taste with the Cajun seasoning and black pepper.
  17. Cover and continue cooking on HIGH for 1 hour.
  18. Remove the lid and stir
  19. Allow the beans to cook on HIGH for the last hour uncovered. Do NOT place the lid back on the slow cooker during the final hour of cooking.
  20. Serve over warm rice.
  21. Enjoy!

Pressure Cooker Red Beans and Rice

Louisiana Favorites, Recipes
Posted on

Took me awhile to hop on the pressure cooker bandwagon, but now, I’m driving the thing! I’m so in love with my kitchen buddy. It’s magical. I can prove it! It typically takes at least 2 hours to cook dried red beans. Even after soaking! Using my pressure cooker I was able to cook these things in less than 20 mins! Don’t believe me? Watch this…


Magic, right? I know! Now, you can skip the soaking part and just add them to the pressure cooker after rinsing and sorting. But, then you’d have to cook them longer and they’re not as creamy. Just try it my way. 

I do a quick soak. That’s when you add a little heat for a short amount of time and then allow the beans to soak. The pressure cooker also reduced the soaking time. Quick soaking would usually take 45 mins before cooking on the stove. With the pressure cooker, 20-25 mins is more than enough time.

I love being able to saute and brown meat and veggies in it as well. I brown the sausage first, then remove them. Brown the veggies and add the beans and water. I use my beans preset on the cooker which has three times to choose from: 5 mins, 11 mins., and 30 mins. If the beans weren’t soaked, we would select the 30 min timing. But, I use the 11 min one first. Then add in the sausage and butter and let it go for the 5 min setting. 

IMPORTANT: DO NOT USE SALT! Don’t use the salt until after the beans are finished cooking. Salt will prevent the beans from softening. Wait until they are done to add the salt. However, you can add other seasonings, like onion and garlic powder, at the beginning of the cooking process.

If your beans aren’t as thick as you’d like after the second round in the pressure cooker, just turn it on the saute/brown setting and allow them to simmer until they are as thick as you’d like. You may also add more butter as needed. 

Happy Cooking,

B. Coop

Pressure Cooker Red Beans and Rice
Serves 5
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Prep Time
25 min
Cook Time
16 min
Total Time
41 min
Prep Time
25 min
Cook Time
16 min
Total Time
41 min
Ingredients
  1. 1 lb dried red beans
  2. 1 T olive oil
  3. 1 lb sausage (sliced into coins)
  4. 1/2 cup diced onions
  5. 1/2 cup diced bell peppers
  6. 1 T minced garlic
  7. 5 cups water
  8. 1 T onion powder
  9. 1 T garlic powder
  10. 4 T butter
  11. salt and pepper or Cajun seasoning to taste
  12. 3 cups of cooked rice
Instructions
  1. Sort beans to remove the bad ones and rinse well.
  2. Add the beans to a large pot and cover them with about 2 inches of water
  3. Bring the pot to a boil
  4. Boil for 5 mins then turn off the heat
  5. Allow the beans to soak in the pot for 20-25 mins
  6. Drain water off of the beans; set aside
  7. Add the oil to the pressure cooker and set it on the saute/brown setting
  8. Add the sausage and saute until brown
  9. Remove the sausage; set aside
  10. Add in the onion and bell peppers
  11. Saute for 3 mins
  12. Add the garlic and saute for 30 secs
  13. Add in the drained red beans, 5 cups of water, onion and garlic powders
  14. Lock the lid and ensure that the pressure releasing valve is locked as well.
  15. If your pressure cooker has a "Beans" preset, select it. If not, set the timer for 11 mins.
  16. When the time ends, allow the pressure to release naturally for 10 mins before releasing the valve.
  17. Stir in the sausage and the butter.
  18. Close and lock the lid and valve again.
  19. Set the timer for 5 more mins.
  20. When the time ends, carefully release the pressure valve.
  21. If the beans aren't as thick as you'd like, select the saute/browning preset again and allow the beans to simmer until the desire thickness is reached.
  22. Serve over warm rice.
  23. Enjoy!
Coop Can Cook https://coopcancook.com/

Creamy Red Beans and Rice

Louisiana Favorites, Recipes
Posted on

It’s Monday in Louisiana…you know what that means! Creamy red beans and rice are on the stove and filling Southern homes with insanely delicious aromas! It’s a tradition here, ya know? My good friend, Chasidy, saved me a google search and detailed the reason why the whole red beans on a Monday thing came about. But, it’s too long to type. I’ve been under the weather and I’m falling asleep while typing right now. You’ll have to do ya own research today, Bae! Y’all are just here for a recipe anyway. Love you. Okay, back to my beans, Chile. Now, every household has their own way of imparting flavor to their beans. Use the meat of your preference. Ham bone, smoked turkey necks, pickled meat…throw it all in if ya want! I’ve had red beans many ways. This is my favorite. CAUTION: No bell peppers are used in this recipe! Don’t throw a tantrum! Just hear me out and trust me on this. Okay?

Of course, you can soak these overnight to reduce cooking time. And, of course, I ain’t got time for that! I do a “quick soak”. See, what you do is…wait, I’ll just tell ya in the recipe below. I’ll film this if you guys would like that as well. And to the sweet darlings that sent me messages for this recipe MONTHS ago, I’m so sorry! I JUST learned how to check your requests on here. Bear with me. I’m technologically challenged.

Love,
B. Coop

Red Beans & Rice
Serves 8
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Prep Time
2 hr
Cook Time
2 hr
Total Time
4 hr
Prep Time
2 hr
Cook Time
2 hr
Total Time
4 hr
Ingredients
  1. 1 lb red beans
  2. 1 lb smoked sausage
  3. ham bone, ham hocks, smoked turkey necks, and/or pickled meat
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 2 finely chopped celery stalks
  7. 1 chopped garlic clove
  8. 6 cups of water
  9. 3 beef bouillon cubes
  10. 1 T onion powder
  11. 1 T garlic powder
  12. 2 tsp Accent
  13. 2 T cajun seasoning
  14. 2 T unsalted butter
Soaking
  1. Rinse and drain beans to clean (oooh that rhymed! I'm corny. Continue...)
  2. Put beans into pot and fill with enough water to cover them
  3. Discard any floating beans using a spoon (Easy way to get rid of the bad ones)
  4. Heat on high and bring to a boil
  5. As soon as it starts to boil, turn off the heat, cover with lid, and allow beans to soak for 1-2 hours
  6. Drain and rinse again
Cooking
  1. Slice sausage and fry in the pot while the beans drain for 6 mins
  2. Add in onions and celery, and saute for 3 mins
  3. Add garlic; saute for 30 secs.
  4. Pour beans back into the pot
  5. Add in meat of your choice
  6. Pour in 6-7 cups of water and the bouillon cubes
  7. Bring to a boil
  8. Lower heat to a simmer
  9. Cook for 1 hr hour, uncovered, stirring occasionally
  10. After 1 1/2 hours, add seasoning and butter
  11. Cook, uncovered, for an additional 30 mins or until thick and creamy
  12. Serve over rice and don't forget the cornbread I was too lazy to make
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

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