Crockpot Red Beans And Rice
Red beans and rice are traditionally cooked on Mondays, but I could and do eat them every day of the week. This recipe can be made on the stovetop as well. Instead of cooking on low 7-8 hours in the Crockpot, simmer on the stove until the beans are tender, about 2 ½ hours.
Servings: 18 servings
- 1 lb Camellia red beans
- 64 oz regular or low-sodium chicken broth divided
- 1 tablespoon butter or bacon grease
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- Salt and Black Pepper
- 3 garlic cloves minced
- 1 tablespoon Tony Chachere seasoning
- 2 bay leaves
- 1 lb andouille or smoked sausage cut into 4-inch pieces
- Rinse the beans well, drain and pour in a shallow dish. Cover with 32oz broth and place in the refrigerator overnight.
- Next day, heat butter or bacon grease in a small skillet on medium-high heat. Sauté the onion, bell pepper and celery until tender and slightly caramelized, about 6 minutes. Season with salt and pepper.
- Pour into a 6 or 8 quart Crockpot along with the soaked beans, garlic, Tony Chachere seasoning, bay leaves and sausage. Cover and cook on low 7-8 hours or until the beans are tender.
- With a potato masher or fork, mash the beans 8-10 times to thicken the mixture. Serve over cooked rice and with cornbread or hoecakes.
Serving: 1cup and ½ cup white rice | Calories: 230kcal | Carbohydrates: 35g | Protein: 12g | Fat: 5g
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
Leave a Reply