Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!
Slow cooker Spicy Red Beans and Rice
- 1 cup dried red beans
- 2 cups water
- 3½ cups vegetable broth
- 1 green bell pepper, chopped
- 1 large tomato, chopped
- 1 tsp salt
- ½ tsp crushed red pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried cumin
- 1 tsp dried parsley
- 1 tsp Creole seasoning
- 1 bay leaf
- 3 cups cooked brown rice, hot
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
(NOTE: The above step can be done ahead. Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat. Boil for 10 minutes.
Transfer beans and broth to a slow cooker.
Add peppers, tomato and spices to the crockpot.
Turn heat to low and cook for 6-8 hours or until beans are tender.
Remove bay leaf and discard it.
Serve with brown rice.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months. Allow to thaw completely in the refrigerator before reheating.
Did you know? Red beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Suggestion: Use this vegan spicy brown rice to pair with the red beans!
Slow Cooker Pork and Beans is a simple and easy recipe that will remind you of the canned version you loved to eat as a kid but healthier!
Slow Cooker Pork and Beans
1 cup dried white beans such as great northern or navy
3½ cups water, divided
2 cups tomatoes (1 lb)
1 medium onion
3 oz salt pork
4 cloves garlic, minced (4 tsp)
¾ cup tomato paste (6 oz)
1 tsp salt
1 tbsp molasses
1 tbsp brown sugar
1 bay leaf
Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse. Soaked beans can be stored in the refrigerator, tightly covered, for up to 5 days before cooking.
Place beans in a slow cooker and cover with 1½ cups water.
Chop tomatoes, onions, salt pork and garlic and add to the slow cooker.
Add tomato paste, salt, molasses, brown sugar and bay leaf. Stir to combine.
Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
Serve on toast, rice, tortillas or naan, if desired.
4 servings, 375 calories per serving
Hack: Beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
What pairs perfectly with a pork roast? Why, cranberries, of course! This slow cooker cranberry pork roast is easy to make and is bursting with flavor!
Slow Cooker Cranberry Pork Roast
Place pork roast in a slow cooker.
In a small bowl, mix cranberry sauce, honey and onion powder. Pour over pork roast.
Cook on low for 10-12 hours.
Remove pork from the cooker, shred and stir back into the sauce.
Serve over rice, egg noodles or mashed potatoes.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for future use.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in the berry section.
Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.
Suggestion: Serve this with sweet and spicy butternut squash!
This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!
Slow Cooker Chicken and Bean Stew
- ½ cup dried pinto beans
- ½ cup dried navy beans
- 1½ cup vegetable broth
- ½ sweet onion, chopped
- 1 green pepper, chopped
- 1 lb ground chicken
- 1 tsp salt
- ½ tsp black pepper
- ½ cup ketchup
- ¼ cup honey
Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
Cook on low for 9 hours.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Did you know? Pinto and navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Want another slow cooker bean recipe? Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!
Slow cooker barbecue pulled pork is easy to put together with a few simple ingredients! Serve it as a sandwich or with cornbread and baked beans!
Slow Cooker Barbecue Pulled Pork
- 5 lb boneless pork shoulder (or butt)
- 1 onion, chopped
- ½ cup apple cider vinegar
- ½ cup fresh tomato, pureed in a blender (1 small, ¼ lb)
- ½ cup brown sugar
- 2 tbsp paprika
- 2 tbsp spicy brown mustard
- 2 tbsp Worcestershire sauce
- 1 tsp ground cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp liquid smoke
Place pork and onion in the slow cooker. Combine the rest of the ingredients and pour over the roast. Cover and cook on low 10 hours or until fork-tender.
Remove roast to plate and use two forks to pull the pork into small pieces. Return to the sauce and serve.
Hack: Store leftovers in the refrigerator for up to 5 days. Freeze serving-sized portions in freezer bags or containers for up to 3 months.
Did you know? The slow cookers we know and love today began as The Naxon Beanery All-Purpose Cooker back in the 1940s. Check out the whole story here!
Suggestion: Pulled pork pairs perfectly with colorful and creamy broccoli coleslaw!