November 23, 2014

Cajun Red Beans and Rice in the Crock-Pot

Red Beans and Rice is the ultimate Cajun comfort food.
 This Crock-pot version makes this recipe easy to make and perfect for feeding your hungry family on cold winter nights! Bonus: leftovers rock!
 

Check out my latest cooking video:


Ingredients:

  • 1 lb dried red beans, like Camellia brand
  • 1 large Vidalia onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped 
  • 5 cloves garlic, peeled  
  • 1 tbsp (or to taste) Creole seasoning, like Tony Cachere's
  • 32oz chicken or vegetable broth (or more depending on the size of your Crock-pot)
  • 1-2 links smoked sausage, sliced
  • 1 pkg diced pork tasso ham or 1 ham hock, optional
  • salt and pepper, to taste
  • cooked white rice, for serving
  • green onions, for garnish

Directions:

  1.   Soak dried beans in a bowl filled with water overnight.
  2. Drain and rinse well in the morning
  3.  Add drained beans to a Crock-pot.
  4. Add chopped onions, bell peppers, celery, and garlic in a food processor and pulse until finely diced and blended.
  5. Add vegetable mix to Crock-pot.
  6. You can now add meat (optional) of your choice to the Crock-pot: a ham hock or ham bone or chopped  ham (I used pork tasso).
  7. Cover beans with broth (or hot water).
  8. Finally, add seasonings. I use Creole seasoning and salt and pepper. 
  9. Cover and cook on high for 3-4 hrs.
  10. Add sliced sausage and mix in. Cook on low an additional 1-2 hrs.  
  11. Serve in a bowl on top of hot white rice and garnish with green onions.
I like to use the Camellia brand red kidney beans (found at Walmart).
Soak dried beans in a bowl filled with water overnight.
Drain and rinse well in the morning.
Add beans to the Crock-pot.
Chop all veggies and add to a food processor.
 Pulse until finely diced and blended.
Optional: you can finely dice veggies by hand too.
I love the flavor and texture of Cajun pork tasso so I decided to add it chopped to my beans instead of using ham hocks.
Add veggies and chopped ham to the beans in the Crock-pot.
Cover with broth.
Add seasonings to the beans then cover and cook on high for 3-4 hours.
Add sliced smoked sausage to the beans and cook on low another 1-2 hours.
Creamy and delicious and ready to serve!
Cook white rice and serve beans in a bowl on top of hot rice. 
Garnish with green onions and add hot sauce if desired.
That's some tasty Cajun comfort food!
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3 comments:

  1. Love that you used the slow cooker!

    ReplyDelete
  2. We love Red Beans and Rice! Great idea to use the slow cooker to make it easier!

    ReplyDelete

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