Slow Cooker Stout Red Beans and Rice

 

Slow Cooker Stout Red Beans and Rice2

Can we still be friends if I tell you that I don’t really like slow cookers? I resisted getting one for years, and then, like the culinary lemming that I can often be, I caved and asked for one for Christmas.

As I kid, I hated them. I saw it only as that thing that ruined spare ribs that should rightfully be cooked on the grill.  And now, all I see is how much people lose their minds over how great these slow cooking machines are. So far, I’m not impressed. Of the “dump and cook” recipes I’ve tried, the flavors just end up muddy and I’m left feeling completely left out of the cooking process like I wasn’t invited to the party.

That’s why this recipe calls for two parts, slow cooking the beans and then finishing the dish with a conventional cooking to add more layers of flavor.

Slow cooking the beans is really the best way to go, wether it be on your stove top, or in one of these slow cooking machines I have yet to fall in love with. Much better final result than with canned beans, and I’ll admit, the slow cooker does a great job of babysitting during the long process so you can go about your life.

If you have a fantastic slow cooker recipe, PLEASE let me know. I’d love to be let in on the secret to this that I’m clearly missing out on. Leave it in the comment section (a link is fine, if you’ve got one), because maybe there’s hope for me and this slow cooker after all.

 

 

Slow Cooker Stout Red Beans and Rice

Ingredients

  • 1 lb small red beans (or red kidney beans) dry
  • 24 ounces stout or porter
  • 4 cups chicken broth
  • 1 hickory smoked ham hock
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp sriracha
  • 1 tbs olive oil
  • 1 lb raw chicken bratwurst, sliced
  • 1 green pepper, chopped
  • 4 strips bacon, sliced
  • salt and pepper to taste
  • Cooked rice for serving.

Directions

  • Add red beans, porter, chicken broth, ham hock, onion, garlic and sriracha to a slow cooker. Cook on low for eight hours.
  • Once the beans are finished cooking, heat the olive oil in a sauce pan over medium high heat. Cook the brats, green peppers and bacon until meat has been cooked through. Stir the brats, bacon and peppers with the beans, salt and pepper to taste. serve over rice.
http://thebeeroness.com/2013/01/28/slow-cooker-stout-red-beans-and-rice/

  Slow Cooker Stout Red Beans and Rice

38 thoughts on “Slow Cooker Stout Red Beans and Rice

  1. I don’t love them either. I love crunchy, fresh, raw; and I don’t eat meat. And I don’t like prepared sauces that use tons of sodium/garlic/onions. Which pretty much rules out entire massive food groups that are known for being cooked in them…I want to get on board, because I love the concept, but mine just takes up space. I love your beans and beer idea!

  2. That looks and sounds pretty dang fantastic! Beer is definitely going to be part of the bean cooking process from now on in my house.

    When I got married, I received a slow cooker as a gift. It sat for a good couple of years before I started using it, but now I use it more often. I really love making beef stew in it. I like it as an alternative to the oven because it keeps down my gas bill in the winter! Here’s a link to one I made recently: http://www.thedevilwearsparsley.com/2013/01/13/boeuf-beerguignon/

  3. I use my slow cooker for making pulled pork. It’s the b.e.s.t. Rub a boston butt with spices & sear on the stovetop. Slow cook with some kind of broth (not too much) and a diced onion. Shred 6-8 hours later. So yummy. I will also sear the pork once it’s shredded to make it crispy – especially for tacos.

  4. I don’t really like the slow cooker either, if that helps. :) But I do think this chili sounds amazing, and perfect for cozy nights curled up in front of the fire!

  5. I don’t really like the slow cooker either, if that helps. :) But I do think thiese beans and rice sound amazing, and perfect for cozy nights curled up in front of the fire!

  6. I guess I’m one of the few who loves slow cookers. There’s nothing that makes a cold winter night better than roast over fresh mashed potatoes. Fairly simple recipe, thaw your favorite roast, place in a slow cooker, put chopped onions and carrots in, 1 bottle of your favorite beer (i use old rasputin) and a can of beef broth/consume. I start it the night before on low and let it cook all day. Put on top of fresh mashed potatoes along with some fresh green beans. Oh and have an old Rasputin with dinner…

  7. I use it for pulled pork (my favorite), shredded chicken or beef (tacos), apple butter (all day) and a couple different cakes and breads (especially when I am going to be gone for a couple hours). I love the mini slow cookers for dips/queso, etc. I even put your Roasted Garlic & Parmesan Beer Cheese Dip in my mini one instead of the oven to keep it warm all day on Christmas!

  8. Here is a beer-based slow cooker recipe you might enjoy. My fiancee and I just made it for the first time Sunday and so far we are very big fans – I unfortunately do not know where I got this recipe from originally but I have made some changes to it as well, so here it goes:

    Slow Cooking Stout Soup
    Ingredients
    • 2.2 lbs. Beef stew meat
    • salt & pepper
    • 1/4 cup plain flour
    • 2 tablespoons plain flour
    • 1/2 cup water
    • 2 garlic cloves , crushed
    • 1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
    • 1 teaspoon dried thyme (or 1 tbsp chopped fresh)
    • 2 dried bay leaves
    • 16oz Guinness (or more, or other stout beer)
    • 2 cups beef stock
    • 2 tablespoons butter
    • 3 tablespoons packed brown sugar
    • 2 onions , cut in wedges
    • 2 carrots , cut in 1-inch pieces
    • 4 stalks celery , chopped
    • 1 large potato , peeled and cut in 1-inch pieces

    Directions:
    1. Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
    2. Caramelize onions in butter and sugar in a saucepan then add to cooker.
    3. Sprinkle meat lightly with 2 tbsp. flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
    4. After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.

  9. That’s a great looking red beans recipe, Jackie! I especially like the brauts added at the end. I typically use my slow cooker for braising meats and cooking beans. I’ve not gotten any more “adventurous” than that. Like you, I rather stovetop or oven cooking.

  10. I hate the fact that slow cookers take so long to heat up, and that they won’t brown anything. So, I found and electric soup pot (it came from a tv shopping channel). It has a temperature gauge like an electric skillet, so it will heat quickly, and can be adjusted without wasting lots of time. I can brown things in it, then adjust it to slow cook. I have used that thing for years. 200 degrees is low and 300 degrees is high. It offers the best of all worlds.

  11. I have to say, I don’t even own a slow cooker, though have been wondering whether I should get one for years now, and reading your post am getting seriously cold feet about. Your recipe looks fantastic though. Have a nice weekend :)

  12. This recipe looks great! Personally I love my slow cooker, but I can’t really say that I make my very best creations in it. I love it for the ease of cooking- that I can leave it and have a meal or the main component of a meal hours later. It’s lazy, I guess, but I need to eat! I especially love it for making pulled meat (chicken or pork) or soups. The meat can best absorb all the liquid and flavors I put in it (like beer!) without my tending to a pot or pan for hours. Soup in the slow cooker for me is extremely similar to stove top cooking, but instead of stirring often on higher heat, stir pretty much never at lower heat.
    I’d love to see more of your ventures with slow cooking on here. Love your blog.

  13. Noooo, I’m so sad you don’t love your crock-pot, mostly because I know it was partly due to my blogpeer-pressure that you decided to get one. I really hope you find a few recipes you love because once you do, you might change your tune about it. And if not, at least you have a vessel to keep dishes warm in (like soups, stews, chilis, hot drinks, etc). when you host a party. =)
    And this? looks SO good. I dig red beans + rice for a hearty comfort food meal + your version looks fantastic.

  14. You asked for recommendations on good slow cookers. We have used slow cookers for a lot of years. Recently we replaced both with new products, and are very pleased with both.

    1…..6.5 qt. touchscreen by crock pot…for larger families and when we have company
    .
    2….3.5 qt PCS-350 by cusinart…works just great for the two of us.

    Both slow cookers have a warm cycle that starts when the food is cooked. It gives you some flexability as far as serving time, or if your running late.

  15. Tonight is my first time running across this blog, and love it!! And I cannot agree more about the slow cooker. I got mine years ago, and so rarely use it. For awhile I used it for beans at times, but once I got my pressure canner, I don’t think I ever touched the slow cooker again! It is a lot easier to just can the beans with the flavors I want, and always have some around as needed. For any other recipe at all, I simply cannot tolerate the lack of reasons to be in the kitchen (yes, I am VERY addicted to cooking). Had a similar “culinary lemming” moment that ended with FINALLY getting a food processor, and I pretty much only use it for shredding cheese.

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