Slow Cooker Red Beans & Rice

Red Beans and Rice is a typical Monday supper down south. With this version, you can set it up in the morning to cook, and then enjoy it when you get home after work or out all day. 

Contrary to what you might think, it turns out that you can cook beans in a slow cooker without pre-soaking them. I think you’ll be pleasantly surprised at how easy and delicious this is.

Here I am using smoked turkey legs, but I use the same recipe and substitute ham hocks or Tasso when I have it. Use whatever you have, as the method will be the same.

One other thing, this recipe is on the “mild” side. If you like a little fire in your red beans, add a teaspoon of crushed red pepper flakes.

My goal with this recipe was to keep it as simple as possible so that it could be started just before leaving for work, followed with minimal work after returning home in the evening.  

Here’s what you’ll need to make this:

• 1 pound package of dried red beans
• 1 large onion - chopped
• 1 green bell pepper - chopped
• 3 to 4 stalks of celery – chopped
• 1 tablespoon of minced garlic
• 2 tablespoons of Cajun Seasoning
• 1 teaspoon of Kosher salt
• 2 bay leaves
• 1 tablespoon of Worcestershire sauce
• 2 smoked turkey legs
• 7 cups of chicken or vegetable stock
• 2 tablespoons of corn starch and a bit of cold  water for thickening at the end

In the evening, you also need to prepare some rice and perhaps chop up some green onions for garnish.

Here’s an overview of what we’re going to do:

1)      Put the beans in the slow cooker.
2)      Add the chopped onion, pepper, celery, garlic, Cajun seasoning, salt, stock, Worcestershire sauce, turkey legs and bay leaves.
3)      Put the lid on the slow cooker and set to HIGH for 8 hours.
4)      Remove the turkey legs and set to the side to cool.
5)      Mix up the cornstarch to thicken the beans.
6)      Strip the meat off of the turkey legs and add back to the cooker.
7)      Make rice.
8)      Serve and Make Yummy sounds!

Step 1:

Open the package of dried beans and pour them into a medium sized bowl. Rinse them with cold water and sort through them to pick out any broken beans or small stones. 

Drain the beans and put them into the slow cooker.

 

Step 2:

Add the onions, celery, bell pepper, Cajun seasoning, salt, garlic and Worcestershire sauce.

Stir everyone together so they get well-acquainted.  After all, they are going to be with each other a long time!

Step 3:

Add the chicken or vegetable stock, and then place the smoked turkey legs in the cooker, followed by  two bay leaves.

Step 4:

Put the lid on the cooker and set it on HIGH for 8 hours.

Step 5:

When the time is up, take the turkey legs out and set them on a cutting board to cool. You need to do this VERY CAREFULLY. The one bad thing about turkey legs is all the fine little bones in them. You don’t want any falling off into your cooker.

Oh, this is a really good time to start your rice!

  

Step 6:

In a small dish, mix together two tablespoons of cornstarch and two tablespoons of COLD water. You only need enough water to make a slurry.

Then, stir into the cooker and turn it back to HIGH until the beans come back to a simmer. 

Step 7:

Remove the meat from the turkey legs, being careful to sort out the fine bones.

Step 8:

Add the meat back to the cooker and stir well.

  

Step 9:

Serve it up!