Slow Cooker Coconut Red Beans And Rice

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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).".