Zatarains red beans and rice in crock pot

Can I Cook Zatarain's Red Beans And Rice In A Slow Cooker. How to cook mexican rice in a rice cooker great ricecookerjunkie.com. The advantage of using the rice steamer was not having to do anything except measure it all out at the beginning.

Ninja foodi red beans and rice. The best red beans and rice. 1 tablespoon chicken stock powdered;

Pin by Cass C on Celiac Sister GF/DF Dairy free dinner

I cooked zatarain's in the rice steamer tip www.sonshinekitchen.com. What is the rice setting on instant pot? Cooking red rice can be done in 2 different methods, rice cooker and stove top. Stir occasionally to prevent rice and beans from sticking.

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5. Red Beans & Rice

By Kelly Stanton

from Guntersville, AL

This is just a favorite of mine, it feeds a good size crowd easily with just a few dishes & you don't have to slave over a hot stove. I usually put it on the night before on low in crockpot & turn down to warm after 12 the next day.Sometime serve on cornbread rather that rice or just eat buttered cornbread with it. Tip if its a little spicy for someone add a little butter to their bowl to tone down spiciness.

Ingredients For red beans & rice

• 1 lb

  red beans (kidney beans)

• 1 box

  zatarain's red bean seasoning mix

• 2 pkg

  smoked sausage(i sometimes use 1 package of cajun)

• 1 lb

  rice, cooked and hot or can use minute rice

How To Make red beans & rice

• 1

  Look beans & wash as normal put in 4 quart crockpot fill about half way with water

• 2

  Open seasoning mix & pour over beans & stir well

• 3

  Slice sausage into about 1/4 inch slices and add to crockpot fill rest of way with water turn on low, I usually cook mine over night but can start in morning.

• 4

  Boil rice until done & spoon red beans & sausage over top

• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

This classic dish will warm you up from the inside out. It makes me hungry just to look at it!

Prep Time:25 mins

Cook Time:6 hrs

Total Time:6 hrs 25 mins

• 1 lb dried kidney beans
• 1 ham hock optional
• 4 garlic cloves chopped
• 1 teaspoon black pepper fresh ground
• 1 tablespoons chicken stock powdered
• 1 teaspoon garlic salt
• 1 teaspoon dried chipotle powder I use one Knorr mini cube (optional)
• 1 teaspoon liquid smoke optional
• 2 -3 bay leaves
• 1 onion chopped
• 1 bell pepper chopped
• 1 tablespoons butter
• 1 -2 tablespoons salt according to your taste
• 1 -2 teaspoon cajun seasoning Tony Cacheres and Zatarains brand are both very good
• 1/4 cup butter
• 1 teaspoon Tabasco sauce
• 2 tablespoons cornstarch or 2 tablespoons cornflour
• 1 lb smoked sausage

• SOAK BEANS The night before you want to eat, check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.

• PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.

• COVER WITH HOT WATER just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.

• QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.

• COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.

• When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir.

• To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.

• Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.

• Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.

• RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.

• COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.

• SPRINKLE with hot sauce

• SERVE with hot buttered, grilled slices of French bread, salad or coleslaw.

Can be gluten free depending on the seasonings. Also can be made dairy free if you use dairy free margarine instead of butter

 img/recipe source