Slow Cooker Red Beans & Rice
|Cooking Method:||Slow-Cooker/Crock Pot|
|1 lb||dry kidney beans (camellia brand)|
|enough water to fill the pot|
|1 Tbsp||granulated garlic|
|1 Tbsp||granulated onion|
|2 tsp||creole seasoning (tony cacherie's or zatarain's)|
|drained soaked red beans|
|water to cover beans by 2 inches|
|1 tsp||bacon grease or butter|
|1 large||onion, chopped|
|1||green bell pepper, seeded and chopped|
|3 stalk(s)||celery, chopped|
|2 Tbsp||garlic, minced|
|2 tsp||granulated garlic|
|2 tsp||granulated onion|
|1+ lb||pickled port (not salt pork) or ham chunks|
|1 lb||smoked sausage or andouille|
|cooked white long-grain rice|
A long standing New Orleans tradition, every Monday, is cooking a big pot of Red Beans on the stove, or in this case, the crock pot and simmering it low and slow. My version doesn't add the sausage in the beginning, which allows the taste of the red beans and seasonings to stand out. Red Beans and Rice - A "Naturally N'awlins" delight.
Depending on how salty the ham or pickle meat is, you may not even need to salt to the beans. If you want to add a ham bone, go ahead.
A lot of recipes call for adding the sausage to the beans at the beginning of the cooking process. I don't do this because the whole pot tastes like sausage and it's too strong and greasy. I've had so many people, even some who don't normally like red beans, tell me that they like mine.
Pickled pork is not what it sounds like. It doesn't taste like pickles and it is still raw, but it's been brined in salt water over a long period of time. It will feel slimy coming out of the package - that is normal!
There are three types of pickled pork that we can find here; Richard's, Savoie's and Tangi. Richard's is usually already cut up in odd shapes and sizes, while Savoie's is in strips and Tangi is a solid piece or two large pieces. I prefer Tangi because I can cut it up the way I like it, but it's all the same type and flavor of pork. If your grocer doesn't carry it you can find Savoie's online here: www.cajungrocer.com/savoies.... This freezes well so order plenty for your freezer.
Pickled pork and ham/pork hocks are two completely different things and I never use ham hocks.