Happy Wednesday ! And we are getting ready to celebrate mandi Gras here in Louisiana . It’s just a fun time to visit the area and enjoy the people, food and parades. On Tuesday as we are waiting for the parade I am making a big batch of red beans and rice for family and friends.
Red Beans and Rice Crockpot
- 2 tablespoons olive oil or vegetable oil
- 4 cups pre-chopped trinity (onion, celery, bell pepper)
- 1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
- 7 cups water (low setting) or 6 cups water (high setting)
- 1 (1-pound) package Camellia Brand Red Kidney Beans
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 cup thinly sliced green onion
- Hot sauce to taste
- Salt and black pepper to taste
- 6 cups cooked white or brown rice
Soak the beans overnight Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
- In a large skillet, heat the oil over medium high heat.
- Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
- Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
- Once done, remove the skillet from heat and transfer the contents to a slow cooker.
- Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
- Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
- After eight hours (on low setting ) or three hours (on high setting) the beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
- Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.
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