Creamy Red Beans And Rice Recipe Crock Pot
Description
This creamy red beans and rice recipe is a classic slow cooker meal that is both delicious and easy to make. It's a hearty comfort food that's both nutritious and budget-friendly. The creamy texture and flavor of the red beans and rice come from using a combination of cooked beans, spices, and a hint of cream or milk. This recipe can be made in a crock pot, so it's perfect for busy weeknights when you don't have much time to spend in the kitchen. It's also great for meal prepping and makes a delicious lunch or dinner option.
Prep Time
This creamy red beans and rice recipe takes about 15 minutes of prep time. You'll need to gather and measure the ingredients, and do a bit of chopping and stirring before you can get the dish cooking in the crock pot.
Cook Time
This creamy red beans and rice recipe takes about 4-6 hours to cook in the crock pot. The longer you cook it, the creamier the texture will be. You can also adjust the cook time depending on how soft or firm you'd like your beans to be.
Ingredients
- 1 cup dry red beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1/4 cup heavy cream or milk
- 1 cup long-grain white rice
- Salt to taste
Instructions
1. Drain and rinse the soaked beans and add them to the crock pot. Add the onion, garlic, bell pepper, and all the spices. Stir to combine.
2. Pour in the vegetable broth and cream, and stir again. Add the rice and stir once more.
3. Cover and cook on low for 4-6 hours, or until the beans and rice are cooked through and creamy. If the liquid starts to evaporate too quickly, add a bit more broth, cream, or water.
4. Taste and adjust the seasonings if necessary. Add salt to taste, if desired.
5. Serve hot with a side of your favorite vegetables, or a big green salad.
Equipment
- Large crock pot
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon
Notes
This recipe can be easily doubled or tripled to feed a larger crowd. You can also freeze the leftovers for up to 3 months. To reheat, thaw in the refrigerator overnight, then transfer to a pot and simmer until heated through.
Nutrition: Per Serving
- Calories: 300
- Fat: 5g
- Carbohydrates: 49g
- Protein: 12g
- Fiber: 8g
- Sugar: 3g
- Sodium: 350mg
Recipe Tips
This creamy red beans and rice recipe is a great way to use up any leftover cooked beans you might have on hand. If you don't have any cooked beans, you can use canned beans instead. Just be sure to rinse and drain them before adding them to the crock pot. You can also use other types of rice, such as brown or basmati, if you prefer. For a touch of extra flavor, add a few tablespoons of tomato paste to the dish before cooking. You can also top the finished dish with fresh chopped herbs, such as parsley or cilantro, for a pop of freshness.
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