Red Beans and Rice

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This recipe is one of our family favorites.  The girls will eat the leftovers for days without getting tired of them.  This is one of those dishes where everyone gets seconds and sometimes thirds.  It is so good.  It’s a bit spicy, which some kids like and others don’t, but you can always just reduce the spice by cutting the creole seasoning as much as you would like.  It’s de-yum-a licious!  Did I mention it cooks in the crock pot?  As a crock addict, that makes me appreciate the dish even more.

Red Beans and Rice

Ingredients:

1 lb. dried small red beans

7 cups water

1 small green bell pepper

1 small red bell pepper

1 medium onion

4 large celery stalks

2 medium tomatoes

4-5 minced cloves of fresh garlic (or 4 tsp. freeze dried garlic)

13.5 oz andouille sausage

3 tbsp. creole seasoning (check ingredients, I use Zatarain’s)

cooked brown rice (or whatever kind of rice your crew loves)

Directions:

Dice the bell peppers, onion, celery, and tomatoes.  Slice the sausage as thick as you would like.  I do about ¼ inch coins.  Rinse beans in cold water and remove any funky looking beans or rocks.  I have never actually found a rock, but the bag always says to do this, so I do.  Is it a prank?  Has anyone ever found a rock?

Put the beans, water, diced veggies, garlic, sausage, and creole seasoning into the crock pot.  Yeah, that’s right, everything but the rice.  Cook on low for 6-8 hours.  Serve with cooked rice.  Don’t be stingy with the serving sizes.  The bowls will be cleared in a hurry.

2 thoughts on “Red Beans and Rice

  1. My friend introduced me to the idea of recaito (basically what you are doing with cooking the bell peppers, onions, garlic, spices), whereby you pre-cook a larger batch and freeze it in ice cube trays. Then, when you want to make beans, you only have to heat a cube or two up in some oil and add the beans and tomatoes to be done. It has been a great help.

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