New Orleans-style red beans and rice
From Ars Cookbook
Submitted by Cmos
Growing up in the shadow of New Orleans, I ate red beans and rice a lot (and loved it). When I bought a crock pot I adapted my mother's recipe for red beans and rice for the crock pot, and this is the result of several iterations. The amount of onion, garlic, etc. is not fixed - I prefer lots of onion and garlic in my dish, and the quantities listed are my preferences.
Ingredients
- ½ lbs. red "kidney" beans (I use Camellia brand beans out of habit; you may find a better brand)
- Link-style sausage (I use one link of Manda smoked beef sausage - it's about ½ lb.)
- ½ of a medium onion, chopped
- 1 toe of garlic, chopped as small as possible
- (Optional) ¼ - ½ of a bell pepper, chopped
- Salt, pepper, and Tony Chachere's Original Creole Seasoning to taste
- Rice
Directions
- Soak the red beans beforehand. You will get the best results if you soak them at least 24 hours, and change out the water several times. This gives the beans time to soak up water and get nice and soft.
- Put all the ingredients into the crock pot, and pour in just enough water to cover. Too little, and the beans on top will dry out. Too much, and the "sauce" will be watery (unless you like it that way).
- Set the crock pot on low and let it cook for 9 hours or so.
- Cook your rice shortly before you are ready to eat.
- Once the beans are cooked, move 1/6 or so of the beans (only the beans) into another dish, and mash them with a potato or similar utensil. Pour the mashed beans back into the main dish and stir it well. (This thickens the "sauce" a bit.)
- Put beans on top of rice, and enjoy!
Last edited: 20:04, 15 November 2006 (MST)
