Crescent City Red Beans & Rice (Crock-Pot)
"I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom & pop places, we always served Red Beans & Rice on Monday. Always! I've changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely...."
INGREDIENTS
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1 lb dried kidney beans, I prefer the pink ones to the dark red ones
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1 ham hock (optional)
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4 garlic cloves, chopped
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1 teaspoon black pepper, fresh ground
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1 tablespoon chicken stock, powdered
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1 teaspoon garlic salt
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1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
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1 teaspoon liquid smoke (optional)
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2 -3 bay leaves
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1 onion, chopped
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1 bell pepper, chopped
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1 tablespoon butter
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1 -2 tablespoon salt, according to your taste
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1 -2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
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1/4 cup butter
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1 teaspoon Tabasco sauce, Chipotle flavored is really nice
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2 tablespoons cornstarch or 2 tablespoons cornflour
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1 lb smoked sausage
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