Slow Cooker Charro Beans

If your are planning on having a Mexican fiesta be sure to add these to the menu. Slow cooked charro beans are extremely flavorful and very easy to make. Cooking them in the crock-pot makes them very tender and hold all the flavor of the vegetables. Definitely one to add to your list of recipes to try!

Slow Cooker Charro Beans

Ingredients:

1 1b. bag of dried pinto beans, rinsed
2 cans Rotel
2 packets Goya ham flavoring
1 medium-large onion, diced
1 green bell pepper, diced
3-4 slices bacon, chopped
Seasonings (salt, pepper, garlic powder, onion powder, tony chacheries)

Directions:

Put rinsed beans into crock-pot, add enough water to cover beans by a few inches. Cover and cook on high for 2 hours. If you don't have time to do this on "cook day" soak the beans in water overnight.
Drain the beans and again add enough water to cover beans by a few inches.
Stir in remaining ingredients. I typically season heavily since there is so much water. You can do this now or wait till they are almost finished and season them to taste then.
Cook on low for 6-8 hours or until beans are cooked and tender.
Can be topped with cilantro, avacados, shredded cheese, or sour cream

Crockpot White Beans and Rice

I was really craving white beans and rice but didn't have the time to slave over a stove all day to make them from scratch. As I was researching recipes for white beans on the internet I came across a few that were done in the crockpot. So I decided to try it. I made this during the week and prepped everything (veggies and meat) the night before. All I had to do in the morning was throw everything in the crockpot. When I came home from work that evening dinner was ready and we had probably the best white beans I've tasted (besides my dad's maybe).

Crockpot White Beans and Rice
Ingredients:
1 12-oz bag of northern white beans
1 onion, diced
1 bell pepper, diced
3 stalks celery, diced
2 cloves of garlic, minced
1 ham hock
1 package andouille sausage, quartered
2 bay leaves
4-5 cups of water
seasoning to taste (onion powder, garlic powder, salt, pepper, Tony's)

Directions:
Soak beans in water overnight.
In the morning, drain beans. Add beans and all remaining ingredients to crockpot. I recommend going heavy on the seasonings since the recipe requires so much water.
Cook beans on low setting for 8-9 hours. If too watery, smash some of the beans on the side of the crockpot, then cook on high for another hour.
Serve over cooked white rice.

Homemade Red Beans and Rice

As much as I hate to admit this, for the last several years when ever I got a craving for red beans I always opened a can of Blue Runner red beans, doctored it up a little bit and I was good to go. I finally decided it was time to move on to the real thing. This was my first time attempting red beans from scratch and it was a complete success. My fiance, DJ, said they were the best he's ever eaten!

Homemade Red Beans and Rice

Ingredients:

1 pound dry red beans

1 package smoked sausage

1 smoked ham steak

1 ham hock

1 large onion chopped

3-4 stalks of celery chopped

2 cloves garlic minced

4-5 green onions chopped

3-4 tbsp fresh parsley

10 cups water

seasonings:

2 bay leaves

1 tsp basil

1 tsp thyme

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/2 tbsp pepper

1/2 tbsp Tony Chachere's

Directions:

1. Soak beans in water overnight

2. When you are ready for cooking. Chop sausage and ham then brown in a large pot over medium heat.

3. Add vegetables to pot and saute until soft (appx. 5 minutes)

4. Drain red beans and add to the large pot. Mix in and cook for about 3 minutes.

5. Add water and seasonings. You may have to adjust seasonings while cooking. Taste halfway and test.

6. Bring to a boil then immediately reduce heat and simmer on low for about 2-3 hours or until beans are tender. If you like you beans a little creamy, use a potato masher to mash some of the beans while everything is cooking.

7. Serve with rice and enjoy!