Cajun Red Beans and Rice in the Crock-Pot

 

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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.

 

Add sliced smoked sausage to the beans and cook on low another 1-2 hours.