Red Beans & Rice Recipe

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Red Beans & Rice

Terry MacConaugha

By
@HauptKoch

Perfect for fall and winter suppers... Have never had anyone not take seconds!!!!


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Comments:

Serves:

8

Prep:

20 Min

Cook:

8 Hr

Ingredients

1 lb
smoked sausage - sliced (i use beef/turkey/pork smokies, cut in half)
4 can(s)
light red kidney beans (bush brand preferred)
2
celery stalks, large - fine chopped
1
texas sweet onion, large - fine chopped
2
garlic cloves, finely minced
2
bay leaves, small
1 tsp
rosemary, fresh - finely minced
1/8 c
liquid smoke flavoring - hickory
1 can(s)
green chilies (4 oz)
1 tsp
ground cumin, be generous - to taste
black pepper, ground - to taste
salt - to taste

Directions Step-By-Step

1
Using a bit of olive oil, sauté the onion and celery until translucent… add garlic and sauté a minute or two longer… Drain the beans, reserving the liquid.
2
Place the sauted onion, celery, garlic, beans (drained), bay leaves, rosemary, and liquid smoke into the crock pot. Stir thoroughly, and cover.
3
Cook on high for 30 minutes to get everything really hot. Turn to low. Add about 1/4 cup of the reserved bean liquid.
4
Add the sliced sausage, and the cumin.
5
Cook on low for 6-8 hours, stirring thoroughly every hour or so.. Squish a few of the beans agains the side of the pot to help give the mixture the creamy consistency. Add more of the bean liquid as desired to achieve desired consistency.
6
At the 5 hour mark, add the green chilies... stir thoroughly.
7
At the 7 hour mark, taste for pepper, salt, and cumin. Add to taste. Keep on low or warm until ready to serve. Serve with hot steamed rice, cornbread, and a tossed green salad!
8
Is good the next day... Can be reheated in the crock or in the microwave!

About this Recipe

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy