Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 I found this one on the Rice Diet forums, posted by a member named Shiny. All notes and comments are hers/his, not mine. The comments about Tabasco having salt are because the Rice Diet is a very low salt food plan. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`` Lots of ingredients, but really easy. Crock Pot Red Beans and Rice Ingredients 1 pound red kidney beans 1 large onion chopped 1 bell pepper chopped 1 cups celery Chopped, optional 2 cloves garlic minced, or more to taste 1 bay leaf Red pepper or cayenne to taste 1 Tbl - Oregano 1 Tbl - Thyme 1-3 tsp - Paprika 1-2 tsp - Celery Seed Black pepper to taste Water or stock to cover beans Cooked brown rice Directions: Wash beans. In the crock-pot put: the washed beans, onions, bell pepper, celery, garlic, bay leaf, cayenne, oregano, thyme, paprika, and celery seed. Pour enough water in the crock-pot so that the water is 2 to 3 inches above the beans. Turn the crock-pot on low and cook overnight or 10 hours or during the day while at work. Do not peak or uncover. Or cook on high till done 6-8 hrs. I cooked it on high and held it on low until I was ready to serve. When beans are done check and see if the water has been reduced. If further reduction of water is needed and generally it is needed, turn the cooker on high. Smash some of the beans to thicken and cook one or two more hours if needed. Remove bay leaf and season to taste with black pepper and adjust cayenne. serve over rice - it's easier to measure that way I tend to like it soupier than most people but it's up to you. Since Tabasco has sodium I gave my bowl a few shots of vinegar. And once it is all cooked I counted it all as a starch - like beans and rice. I didn't bother with trying to count the veggies - although they do have sodium - like the celery. It makes a lot but this tastes better reheated the next day and I think you could freeze it in portions. Husband never leaves leftovers after the second day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 This sounds delicious! Have you tried it? Do the beans get cooked well enough? Wendy On Behalf Of Sue in NJ Friday, August 11, 2006 4:23 AM ~~ Crock Pot Red Beans and Rice I found this one on the Rice Diet forums, posted by a member named Shiny. All notes and comments are hers/his, not mine. The comments about Tabasco having salt are because the Rice Diet is a very low salt food plan. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`` Lots of ingredients, but really easy. Crock Pot Red Beans and Rice Ingredients 1 pound red kidney beans 1 large onion chopped 1 bell pepper chopped 1 cups celery Chopped, optional 2 cloves garlic minced, or more to taste 1 bay leaf Red pepper or cayenne to taste 1 Tbl - Oregano 1 Tbl - Thyme 1-3 tsp - Paprika 1-2 tsp - Celery Seed Black pepper to taste Water or stock to cover beans Cooked brown rice Directions: Wash beans. In the crock-pot put: the washed beans, onions, bell pepper, celery, garlic, bay leaf, cayenne, oregano, thyme, paprika, and celery seed. Pour enough water in the crock-pot so that the water is 2 to 3 inches above the beans. Turn the crock-pot on low and cook overnight or 10 hours or during the day while at work. Do not peak or uncover. Or cook on high till done 6-8 hrs. I cooked it on high and held it on low until I was ready to serve. When beans are done check and see if the water has been reduced. If further reduction of water is needed and generally it is needed, turn the cooker on high. Smash some of the beans to thicken and cook one or two more hours if needed. Remove bay leaf and season to taste with black pepper and adjust cayenne. serve over rice - it's easier to measure that way I tend to like it soupier than most people but it's up to you. Since Tabasco has sodium I gave my bowl a few shots of vinegar. And once it is all cooked I counted it all as a starch - like beans and rice. I didn't bother with trying to count the veggies - although they do have sodium - like the celery. It makes a lot but this tastes better reheated the next day and I think you could freeze it in portions. Husband never leaves leftovers after the second day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 > This sounds delicious! Have you tried it? It makes a fairly decent batch of beans. Well, *not* spicy or overly flavored with other things, like canned baked beans would be, that is, because I always leave out the cayenne and Tabasco. We're not " hot and spicy " people. Do the beans get cooked well > enough? I always added a bit more water right in the beginning rather than risk opening the top to add more later on, and they cook up just fine, and I like my beans on the softer side. Because I'm usually home when it's cooking, I use the high setting (6 hours, sometimes less). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 Does opening the lid while cooking the beans effect their taste or texture? I'm cooking my first ever pot of crockpot cannelini beans today and I did open the lid once already. Thanks Sue PS: I bought my crockpot last week, first time ever owning/using one and so far, I've made: lentil soup, steel-cut oats with dried apricots, mac n cheese (which came out the consistency of pudding) and now the beans. I love this device! , " Sue in NJ " <susang3 wrote: > > > This sounds delicious! Have you tried it? > > It makes a fairly decent batch of beans. Well, *not* spicy or overly > flavored with other things, like canned baked beans would be, that is, > because I always leave out the cayenne and Tabasco. We're not " hot and > spicy " people. > > > Do the beans get cooked well > > enough? > > I always added a bit more water right in the beginning rather than risk > opening the top to add more later on, and they cook up just fine, and I like > my beans on the softer side. Because I'm usually home when it's cooking, I > use the high setting (6 hours, sometimes less). > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 Thanks! I'll give it a try this weekend:-) Wendy _____ On Behalf Of Sue in NJ Saturday, August 12, 2006 4:56 AM Re: Crock Pot Red Beans and Rice > This sounds delicious! Have you tried it? It makes a fairly decent batch of beans. Well, *not* spicy or overly flavored with other things, like canned baked beans would be, that is, because I always leave out the cayenne and Tabasco. We're not " hot and spicy " people. Do the beans get cooked well > enough? I always added a bit more water right in the beginning rather than risk opening the top to add more later on, and they cook up just fine, and I like my beans on the softer side. Because I'm usually home when it's cooking, I use the high setting (6 hours, sometimes less). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 > Does opening the lid while cooking the beans effect their taste or > texture? Every time you open the lip of a crockpot it takes 20 minutes to bring it back up to the cooking temperature it was at, which is why they say not to open the lid. Quote Link to comment Share on other sites More sharing options...
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