From Cocina con Barbara's kitchen in Spain. 
Red Bean Stew with Rice 🍚 in a Slow Cooker
This is a different and very delicious stew I made the other day in the slow cooker. Since I used pre-cooked red beans, I cooked it on high for 3 hours and they turned out great. I love making it this way because the beans stay whole, the broth gets rich and flavorful, and you barely need to add any salt.
If you prefer to make it on the stovetop in a regular pot, it should be ready in 30-35 minutes!
Let me know if you try it!
Have a great day!
Red Bean Stew with Rice 🍚 in a Slow Cooker
This is a different and very delicious stew I made the other day in the slow cooker. Since I used pre-cooked red beans, I cooked it on high for 3 hours and they turned out great. I love making it this way because the beans stay whole, the broth gets rich and flavorful, and you barely need to add any salt.
If you prefer to make it on the stovetop in a regular pot, it should be ready in 30-35 minutes!
Let me know if you try it!
Have a great day!
Open in Cookpad AppSteps
- 1
Prepare and chop all the ingredients.
- 2
In a skillet, sauté the onion and green pepper. Then add the chopped carrot and ham. Pour in a splash of white wine and let it reduce.
- 3
Next, transfer the sautéed mixture, beans, and chicken broth to the slow cooker. Separately, chop 2-3 garlic cloves, lightly brown them, and mix with olive oil and paprika. Add this to the stew and stir well. Cook on HIGH for 3 hours. Adjust salt to taste at the end of cooking.
- 4
Before serving, mix in some cooked rice—either bomba or basmati. I ended up using basmati. This makes a delicious dish.
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