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Tag Archives: slow cooker

Slow Cooker Red Beans & Rice

Can you tell that I’m a little obsessed with my slow cooker? This puppy gets some major use around our house. And you are going to love this recipe! It’s so simple that my 2-year old seriously did 90% of the work.  Next time you don’t think you have time to make dinner, take 5 minutes in the morning and pop this in (and 20 seconds to soak the beans the night before), and you will be rewarded with a delicious, comforting meal that’s practically ready to go when you walk in the door. What makes this recipe extra special is the added ham hocks, which you can shred and leave in or remove once they are done cooking. You could also do sausage if that’s more your speed, but I love the smokiness from the ham.

If you want to make this super easy, heat up some frozen pre-cooked rice. The rice in the bag that you microwave is an option too, but personally, it gives me the hebegebees. Best option – get yourself a small rice cooker. I love ours and it takes out all the guesswork. Rice, water, hit button, (wait 20 minutes), done. Enjoy!

Red Beans & Rice with Smoked Ham Hocks

Adapted from Fix-It and Forget-It

1 lb. package dried red beans
2 ham hocks
2 tsp. salt
1 tsp. pepper
4 cups water
6 oz. can tomato paste
8 oz. can tomato sauce
4 garlic cloves, minced
cooked rice

  • Soak beans in water overnight. Drain and discard water.
  • Place all ingredients (except rice) in slow cooker, cover and cook on low 10-12 hours, or until beans are soft.
  • Remove or shred ham hocks and stir back into beans.
  • Serve over rice.
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Tuscan Ribolita with Tomato Garlic Bread

Originally posted on Culinary Wannabe – this is one of my favorites!

We have had a busy week packing up the fam to head down to GA for my little brother’s wedding, so I thought I would share one of my all time favorite Fall go-to’s that I’m sure you will love. This soup is loaded with veggies and beans, possibly making it the healthiest thing I’ve posted to this blog thus far. But that’s not the reason I love it – I love it because it tastes amazing!! It’s a slow cooker recipe, so the prep is a cinch. Go ahead and whip up a bowl of this delicious and soul satisfying soup this weekend. And even though there already are some scrumptious little bread pieces in there, I just can’t have a bowl of soup without some crusty bread to dip into it. So here’s my recipe for tomato bread – so yummy and the perfect compliment to this soup.

Hope everyone is off to a great Fall!

Tuscan Ribolita

Adapted from Slow Cooker – Willams-Sonoma

1/4 cup olive oil, plus some for drizzling
2 yellow onions, chopped
2 garlic cloves, minced
1/4 cup tomato paste
8 cups chicken or vegetable broth
6 cups canned cannellini beans, drained and rinsed
1 bunch kale or savoy cabbage, coarsely chopped
4 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 tablespoon fresh thyme, minced
Salt and pepper
3 cups day-old crusty bread
Parmesan cheese shavings (optional)

  • Warm olive oil over medium heat in a frying pan.
  • Add onions and garlic and cook for 5 minutes, or until softened.
  • Stir in tomato paste and cook for an additional 2 minutes.
  • Add broth to the pan and bring to a boil.
  • Remove from heat once the liquid begins to boil.
  • Place beans, kale, carrots, celery, and thyme in slow cooker.
  • Add 2 teaspoons of salt and 1 teaspoon of pepper.
  • Add in the broth.
  • Cook in slow cooker for 4 hours on high or 8 hours on low.
  • Stir bread into soup about 10 minutes before serving.
  • Season to taste with additional salt and pepper.
  • Optionally, each serving can be drizzled with olive oil and parmesan shavings.

Tomato Garlic Bread

Slices of crusty bread (I use ciabatta)
Garlic cloves, peeled
Tomatoes, halved
EVOO
Coarse Salt
  • Lay the slices of bread over a hot grill pan for a few minutes on each side until they are toasted and have nice markings.
  • Rub each piece of toast with a garlic clove then the cut side of the tomato half.
  • Drizzle with a little bit of olive oil and follow with a sprinkle of salt.

Carolina Style Pulled Pork

I’ve tried a lot of pulled pork recipes in my time, and this is by far my favorite. It’s North Carolina style barbecue, so it’s a vinegar based sauce, which is there to serve as a compliment to the meat instead of overpowering it. The meat itself is super flavorful after chilling out in the fridge all night with a serious dry rub. It’s combined with smoked ham hocks that give it an awesome depth of flavor. Plus, it’s super easy and cooks all day in your slow cooker. I served it with corn, kale chips, and blackberry cobbler. If you are still searching for that perfect pulled pork recipe, I would definitely give this one a try!

Carolina Style Pulled Pork

Adapted from Slow Cooker Revolution, 6-8 servings

6 T brown sugar, divided
1/4 cup sweet paprika
1 1/2 T chili powder
1 T ground cumin
salt & pepper
1 (4-pound) boneless pork butt roast
2 smoked ham hocks
2 cups low-sodium chicken broth
1 cup cider vinegar
3/4 cup ketchup
hamburger buns

  • Combine 3 T sugar, paprika, chili powder, cumin, 2 tsp salt, and 2 tsp pepper in bowl.
  • Pierce pork with a fork all over, then cover with spice rub. Wrap in plastic wrap and refrigerate overnight.
  • Place ham hocks in slow cooker, position pork on top, and pour broth over.
  • Cook for 9-10 hours on low, or 5-6 hours on high, until pork is tender.
  • Transfer pork & hocks to a bowl and, using forks, shred into bite-size pieces (it will further break-up when mixed with sauce).
  • Discard any bones, skin, or excess fat.
  • After letting braising liquid settle for 5 minutes, skim off fat using a spoon.
  • Strain liquid into a saucepan and simmer for 20-30 minutes.
  • Whisk in vinegar, ketchup, and remaining 3 T of sugar, and bring back to a simmer.
  • Season with S&P to taste (note it will taste very vinegary on its own).
  • Toss pork with 1-2 cups sauce, adding enough to keep meat moist.
  • Serve on buns with additional sauce.
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