Red beans and rice stew from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 75) by America's Test Kitchen Editors

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Notes about this recipe

  • Shewi128 on March 18, 2021

    I forgot to put in chicken stock, and just did water, so the result was fairly bland (which is my fault completely). However, when you add more salt, it had a good result. The stew isn't fussy, and tasted decent. Nothing too special, but worth another try if I need a quick slow-cooker meal. Also, I soaked the beans overnight (which they don't instruct you to do). I've learned I don't like slow cooked beans that haven't been soaked. Edited to add: they do say to salt-soak the beans. Not sure how I missed that. I made these a second time, and they were much better with the chicken stock. I prefer thicker red beans, but it was a decent weeknight meal.

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