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Crescent City Red Beans & Rice (Crock-Pot)

 
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Crescent City Red Beans & Rice slow cooker recipe

Yield

6

servings

Prep

10

min

Cook

6

hrs

Ready

6

hrs

 

Ingredients

1 pound red kidney beans
dried
1 each ham hock
optional
*
4 cloves garlic
chopped
1 teaspoon black pepper
fresh ground
1 tablespoon chicken bouillon, powdered
1 teaspoon garlic salt
1 teaspoon chipotle paste
or powder
*
1 teaspoon liquid smoke
optional
*
2 each bay leaves
*
1 each onions
chopped
1 each sweet red bell peppers
chopped
1 tablespoon butter
1 tablespoon salt
according to your taste
1 teaspoon cajun seasoning
*
¼ cup butter
1 teaspoon red hot pepper sauce
chipotle flavored if possible
2 tablespoons cornstarch
or cornflour
1 pound smoked sausage

Directions

These directions are long because I am covering the method quite thoroughly for new-comers. (-;

SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well

A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans

PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time

COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid

QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir

COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking

ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency

ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper

NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover

RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl

COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices

SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do

SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea

ENJOY!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 48064% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 2717mg 113%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 44g
Vitamin A 7% Vitamin C 104%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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