Use a 4 quart slow cooker.
Sort beans and soak overnight in water to cover.
In the morning drain the water and dump the beans in a large pot of fresh water.
Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
Add onion, garlic and red pepper flakes.
Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
Stir in raw rice and kosher salt.
Cover and cook on low for 8-10 hours or until beans are bite tender.
Before eating, squeeze on a bit of lime juice.
These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat). .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128.85 Kcal (539 kJ)
Calories from fat	111.06 Kcal
		% Daily Value*
Total Fat	12.34g	19%
Sodium	463.22mg	19%
Potassium	226.55mg	5%
Total Carbs	5.2g	2%
Sugars	1.9g	8%
Dietary Fiber	1.55g	6%
Protein	1.24g	2%
Vitamin C	13.3mg	22%
Iron	1.2mg	7%
Calcium	20.4mg	2%

Amount Per 100 g
Calories	81.71 Kcal (342 kJ)
Calories from fat	70.42 Kcal
		% Daily Value*
Total Fat	7.82g	19%
Sodium	293.73mg	19%
Potassium	143.66mg	5%
Total Carbs	3.29g	2%
Sugars	1.2g	8%
Dietary Fiber	0.98g	6%
Protein	0.79g	2%
Vitamin C	8.4mg	22%
Iron	0.8mg	7%
Calcium	12.9mg	2%

* 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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