To confect the elements of true New Orleans Red Beans you must only use one brand of red beans..Camellia brand Red Beans. I have them shipped to me or bring them back from NO when I go...in large quantities. Unfortunately I am out right now.
But if you wish to use another brand, I undertand, but wil not vouch for the outcome....primarily the consistency of the red bean roux and texture of the bean when done. So here it is:
1. clean your beans in a strainer, then place in your slow cooker and cover with water by 1 inch. Let sit overnight (8-10 hours for non Camellia bean) the beans will (should) become puffy and wrinkly. Add water periodically to keep the beans covered.
2. trun on the slow ccoker to high, add salt, pepper and a dash of cayenne (I also add 2 table spoons of zataran's or rex liquid crab boil).
3. chop one whole white or yellow onion, trow dat in dere too cher.
4. two cloves of garlic. Press dem bastards and trow it in.
5. put da cova on da crock pot and go away. Drink, party, run errands, and don't touch the friggin lid.....let em geaux for about 5 hours.
6. Check da beans, stir them vigorously. You want some of the beans to break down and this makes a semi-thich roux....dats what ya want. Depending on your crock pot you may have to turn down to medium or low from there.
7. let them cook on low for a couple more hours. You know they're done when da beans (dose remaining and not puree'd) are easily smooshed when pressed.
8. Now the key is when to stop....you're not making pinto beans (mexican staple side dish), you want the beans to give, but not be too hard either - al dente for your degos. The beans will speak to you at the precise moment the are ready to be devoured.