Kate's Red Beans and Rice
Ingredients
- 1 lb. dry red kidney beans rinsed and sorted
- 6 c. chicken broth
- 1/3-1/2 lb. smoked sausage Andouille sausage if you can find it, quartered and cut into thin slices. You can also use a large, meaty ham bone.
- 1 onion chopped
- 4-5 cloves garlic minced
- 1 tsp. Cajun or Creole seasoning Tony Chachere's is the best; omit this if using Andouille sausage
- 3/4 tsp. cumin
- 3/4 tsp. coriander
- 3/4 tsp. oregano
- 1/8 tsp. cinnamon sounds weird, but DON'T leave it out!!!
- 1/2 tsp. smoked paprika or liquid smoke to taste
Instructions
- Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low. If you're at a high elevation, the beans will need to cook longer and/or you need to soak them overnight before you start cooking them in the morning.
- When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.”
- Or off. Whatever. It’s pretty hard to screw stuff up in the crockpot. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.
- Serve beans with rice.
Notes
Freezer Instructions: Chop sausage, onion, and garlic and place in a quart-sized freezer bag. In a gallon-sized freezer bag, place the remaining ingredients except the rice and broth. When ready to cook, place the contents of both bags in a slow cooker and add the water. Cook according to the recipe directions and serve with rice.
Nutrition
Serving: 8g
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!