red beans & rice
(1 rating)
No Image
Perfect for fall and winter suppers... Have never had anyone not take seconds!!!!
►
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
8 Hr
Ingredients For red beans & rice
-
1 lbsmoked sausage - sliced (i use beef/turkey/pork smokies, cut in half)
-
4 canlight red kidney beans (bush brand preferred)
-
2celery stalks, large - fine chopped
-
1texas sweet onion, large - fine chopped
-
2garlic cloves, finely minced
-
2bay leaves, small
-
1 tsprosemary, fresh - finely minced
-
1/8 cliquid smoke flavoring - hickory
-
1 cangreen chilies (4 oz)
-
1 tspground cumin, be generous - to taste
-
black pepper, ground - to taste
-
salt - to taste
How To Make red beans & rice
-
1Using 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.
-
2Place the sauted onion, celery, garlic, beans (drained), bay leaves, rosemary, and liquid smoke into the crock pot. Stir thoroughly, and cover.
-
3Cook on high for 30 minutes to get everything really hot. Turn to low. Add about 1/4 cup of the reserved bean liquid.
-
4Add the sliced sausage, and the cumin.
-
5Cook 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.
-
6At the 5 hour mark, add the green chilies... stir thoroughly.
-
7At 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!
-
8Is good the next day... Can be reheated in the crock or in the microwave!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT