Slow Cooker Coconut Red Beans and Rice |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot. Ingredients:
onion, finely diced |
1 cup small dried red beans |
2 garlic cloves, minced |
1 teaspoon red pepper flakes |
14 1/2 ounces coconut milk (full fat is best. if you prefer to use low fat, add a drop or two of coconut extract to intensify th) |
3 cups chicken broth |
1 1/2 cups long grain basmati rice |
1/2 teaspoon kosher salt |
2 limes, cut in wedges (optional) |
Directions:
1. Use a 4 quart slow cooker.
2. Sort beans and soak overnight in water to cover.
3. In the morning drain the water and dump the beans in a large pot of fresh water.
4. Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
5. 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.
6. Add onion, garlic and red pepper flakes.
7. Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
8. Stir in raw rice and kosher salt.
9. Cover and cook on low for 8-10 hours or until beans are bite tender.
10. Before eating, squeeze on a bit of lime juice.
11. 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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