One of my husband’s favorite foods is red beans and rice, and I’ve just never been a fan. I have been taking a cake decorating class one night a week and he stays home with our daughter while I’m there, so I thought I’d fix some red beans for their dinner as a treat. I was very surprised when it was done to find that it was delicious – I even ate a couple of small bowls!!
This was incredibly easy to put together and you gotta love the crockpot, just set it and go on your merry way. I was concerned when it was done because it was a bit thin, but it thickened nicely after being switched to the warm mode.
Crockpot Red Beans & Rice
1 lb. kidney beans
bacon – probably about 1/8 of the pack, just the ends in small pieces
4 cloves garlic, chopped
1 tsp black pepper
1 tsp garlic salt
1 tsp liquid smoke
3 bay leaves
1 onion, chopped
1/2 bell pepper, chopped
3 tbsp butter
salt to taste (I added salt to the pot when it was done, don’t want to over salt!)
1-2 tsp Cajun seasoning
8 shakes Tabasco sauce
2 tbsp corn flour
1 lb Tony Chachere’s green onion smoked sausage, cut into pieces
2-3 cans of chicken broth (just enough to cover the beans about 1 fingertip over)
Soak the beans overnight in the fridge. The next morning, empty into a colander and pick out any that don’t look good. Spray the crockpot with nonstick spray and empty the beans in. Add the rest of the ingredients except for the salt. Add the salt after it’s done cooking, after tasting for seasonings. Cook on LOW 8 hours.
Serve over rice with cornbread.