Crescent City Red Beans & Rice (Crock-Pot) Recipe

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Crescent City Red Beans & Rice (Crock-Pot)
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Ingredients:

Directions:

  1. These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
  2. SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), 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.
  3. A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
  4. 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.
  5. COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle 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.
  6. QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
  7. 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.
  8. ONCE COOKED: 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.
  9. ADD: 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.
  10. NOW: 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.
  11. RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
  12. COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
  13. SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
  14. SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
  15. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 604.19 Kcal (2530 kJ)
Calories from fat 284.43 Kcal
% Daily Value*
Total Fat 31.6g 49%
Cholesterol 72.2mg 24%
Sodium 2479.14mg 103%
Potassium 1464.7mg 31%
Total Carbs 53.62g 18%
Sugars 4.18g 17%
Dietary Fiber 12.17g 49%
Protein 27.25g 54%
Vitamin C 26mg 43%
Vitamin A 0.6mg 20%
Iron 15.2mg 84%
Calcium 93.4mg 9%
Amount Per 100 g
Calories 271.39 Kcal (1136 kJ)
Calories from fat 127.76 Kcal
% Daily Value*
Total Fat 14.2g 49%
Cholesterol 32.43mg 24%
Sodium 1113.58mg 103%
Potassium 657.92mg 31%
Total Carbs 24.09g 18%
Sugars 1.88g 17%
Dietary Fiber 5.47g 49%
Protein 12.24g 54%
Vitamin C 11.7mg 43%
Vitamin A 0.3mg 20%
Iron 6.8mg 84%
Calcium 41.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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