Best 9 Black Beans And Rice In Crock Pot Recipes

SLOW-COOKER BLACK BEANS AND RICE

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• Cover; cook on High heat setting 6 to 8 hours.
• Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CROCK POT BLACK BEAN AND BROWN RICE SOUP

Steps:

• Add three cans of black beans to a 3-quart or larger Crock Pot.
• Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
• Cook on low 6 - 8 hours.
• Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
• Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
• Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
• Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

SOUTHWEST BLACK BEAN AND RICE (CROCK-POT)

Steps:

• Rinse and sort beans. Mix beans, rice, onion, jalapenos, and water into crock-pot. Cook on low for 8.5 hours.
• Add lime juice, cilantro, tomatoes, corn, and cheese. At this time also add 1/3 cup of desired cajun seasoning (Tony's, Emeril's, Luzianne, etc.). I use Lusianne, because it has less sodium. Continue cooking for another 30 minutes.
• Serve warm by itself or, wrapped in a flour tortilla like a burrito, or serve with tortilla chips like a dip.
• Add a dab of sour cream and/or guacamole for color, texture, and taste.

SPICY BLACK BEANS AND RICE WITH MANGOES (CROCK POT)

Steps:

• Heat oil in large skillet over medium heat.
• Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened.
• Add in seasonings, mix well and cook for 1 minute.
• Transfer mixture into a 3 1/2 to 4 quart slow cooker.
• Add bean, water, brown sugar, salt and pepper.
• Stir well.
• Cover and cook on low for 6 to 8 hours.
• Add the cooked rice and the mangoes.
• Allow to cook another 10 minutes.
• Serve and enjoy.

BLACK BEANS 'N' RICE (STOVE-TOP OR CROCK POT)

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
• Bring to a boil; for 2 minutes.
• Remove from the heat; cover and let stand for 1 hour.
• Drain and rinse beans, discarding liquid.
• Return to the pan.
• Add 7 cups water, ham, garlic, pepper, cumin,.
• salt, bay leaf and liquid smoke if desired. Bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
• Meanwhile, in a saucepan, bring broth and rice to a boil.
• Reduce heat; cover and simmer for 20 minutes or until rice is tender.
• Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
• Serve over rice.
• Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
• Yield: 12 servings.
• **NOTE**.
• I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.

SWEET CHILEAN LIME LACED BLACK BEANS & RICE - CROCK POT

Steps:

• In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use.
• Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout.
• Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour.
• Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat.
• Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE!

CROCK POT CARIBBEAN-STYLE BLACK BEANS

Steps:

• Put all ingredients except for water in crock pot.
• Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
• Serve hot with rice.

SLOW COOKER RED BEANS AND RICE

Steps:

• Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.