Slow Cooker Stout Red Beans and Rice
Can we still be friends if I tell you that I don’t really like slow cookers? I resisted getting one for years, and then, like the culinary lemming that I can often be, I caved and asked for one for Christmas.
As I kid, I hated them. I saw it only as that thing that ruined spare ribs that should rightfully be cooked on the grill. And now, all I see is how much people lose their minds over how great these slow cooking machines are. So far, I’m not impressed. Of the "dump and cook" recipes I’ve tried, the flavors just end up muddy and I’m left feeling completely left out of the cooking process like I wasn’t invited to the party.
That’s why this recipe calls for two parts, slow cooking the beans and then finishing the dish with a conventional cooking to add more layers of flavor.
Slow cooking the beans is really the best way to go, wether it be on your stove top, or in one of these slow cooking machines I have yet to fall in love with. Much better final result than with canned beans, and I’ll admit, the slow cooker does a great job of babysitting during the long process so you can go about your life.
If you have a fantastic slow cooker recipe, PLEASE let me know. I’d love to be let in on the secret to this that I’m clearly missing out on. Leave it in the comment section (a link is fine, if you’ve got one), because maybe there’s hope for me and this slow cooker after all.