red beans & rice (a la crockpot)

First of all, Happy Valentine’s Day!

I got all mushy when I was making the menu plan for this month and decided to do something red for V-Day, since suitNtie will not be celebrating until TOMORROW. No reason not to be a little festive, though.

I’ve also been looking for more alternative protein ideas. I’ve had a few successes introducing them into our menus and I’m hoping this one will work out as well. It’s a staple down South and there’s gotta be a reason why, so I’m stepping in to check it out. I couldn’t pass up such a simple recipe. 🙂 The whole soaking beans overnight thing is a little work intensive for my taste, but as long as you remember to do it, you’re good. And it sure beats processed foods, mos’ def.

1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 pound smoked Creole seasoned sausage (andouille), cut into small pieces (I am using this, because andouille wasn’t available in my grocery store)
2 cups dried red beans, soaked overnight and drained
1 quart water
Kosher salt and freshly ground black pepper
Hot cooked rice (about 3 to 4 cups)

In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy!

One comment
  1. This was pretty darn good. The heat snuck up on me, it was very subtle- built as you ate. I thought it was very well done. I would be curious as to the taste when done with regular andouille sausage, since I got the vaguest little flavor of the fruit in the chicken chorizo that I used throughout the dish. suitNtie raved over it. We’ll have this again!

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