Yesterday I got a strong hankering for red beans and rice. Deciding not to wait I started a batch last night. Since I worked all the next day from morning until dark my crock-pot became the preferred method for cooking this old school delicacy. I put a cup of dried beans on to soak overnight. I didn’t have plain red or kidney beans. What was in the cupboard was a mixture of four beans including white navy beans, black beans, red kidney beans and some pink speckled kidney beans.
This morning they were swollen with bean water but needed to be cooked so I rinsed them off well and tossed them in the crock-pot set on high to warm it as well as some onion chopped, a bay leaf, ½ a pound of bulk sausage chopped up and about 4 cups water. Since I had not used the andoulle sausage the original recipe called for I added some extra seasonings: ½ a tsp of paprika, a garlic clove, a pinch of red pepper, a scant ¼ tsp smoked paprika, and ½ tsp. hot sauce specifically some green sauce. I turned it to low before leaving at 8.
When back home eight hours later I added 2/3 cup raw brown rice and a ½ tsp of sea salt, and a few grinds of pepper. I left for my second job at the library. Four hours later on returning I added a touch more salt and stirred it up well.
Heavenly; creamy just like all the reviewers of the recipe I started with were longing for. It was as good a creamy beans and rice as I have ever eaten. I think mine got extra creamy from the long slow cooking I gave it all day.
If you make it feel free to use what you have and modify as necessary. But, be sure to wait to add the salt as it can make the beans tough.
Below is the recipe I had originally located on food network and modified to make today with a few additions I plan to make from now on. I didn’t have time this morning to chop celery and fresh red pepper. I think they will be great additions next time I make this Hispanic classic. If you use the andoulie sausage you can cut back on the hot sauce and spices. I made a bit less than this recipe; see my measurements above if you want a smaller amount. Since I didn’t have the spicy sausage it is a bit different flavor wise. My modified recipe made 2 big servings plus a quart I put in the fridge for future meals. If you want more; use the proportions below.
It is naturally gluten free and a fantastic accompaniment to a number of classics from enchiladas to tacos. So easy and tastes authentic without any fancy effort or ingredients. Enjoy!
Slow cooker red beans and rice
1/2 cup finely chopped onion
1 celery stalk chopped
1/3 red pepper, chopped
2 cloves garlic, minced
1 tsp paprika
¼ tsp smoked paprika
¼ tsp. hot chili powder
1 bay leaf
Pinch crushed red pepper
½ tsp hot sauce
1/2 pound smoked Creole seasoned sausage ( andouille), cut into small pieces
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 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, add salt. 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!